The Trailing of the Sheep celebrates all aspects of Idaho’s sheep-herding cultural heritage. From dance to music, fiber arts to dog trials, there’s fun for all.

One of the most popular events of the festival events is the “For the Love of Lamb Foodie Fest,” a tour of Ketchum restaurants serving up samples of delicious lamb dishes, and you can meet the ranching families who raise the critters.

Restaurants include The Sawtooth Club, Cristina’s Restaurant and Bakery, Boca, The Cornerstone Bar and Grill, Moose Girls, NexStage Theatre with Cava Cava and chef Tim Filgate at the Ski and Heritage Museum.

This year, you can vote on your favorite dish. The award will be given out at the NexStage Theatre at 7 p.m.

On Saturday night, nearly every restaurant in Ketchum and Hailey will offer a lamb special on the menu.

If you’re unable to get up there, here are some recipes to try at home.

GRILLED LAMB SIRLOIN

By Chris Kastner of CK’s Real Food in Hailey

Marinade

1/4 cup olive oil

1/4 cup honey

1/2 cup Dijon mustard

1/2 cup orange juice

1/4 cup Tamari

2 tablespoons garlic, chopped fine

2 tablespoons rosemary, rough chop

2 tablespoons ginger grated on a micro plane

Combine in a bowl.

Trim sirloin if needed but leave whole. Marinate in a little of the marinade overnight. Brush with remaining marinade while grilling.

To Grill

Have grill at a moderate heat. The fat and marinade will cause some flare-ups, so be ready to move the sirloin to less fiery spots on the grill.

If your grill has a cover, lower the lid for most of the time.

Grill and baste for 15 to 30 minutes, depending on the size and the heat. When the lamb is medium rare (or how you prefer it), let it rest in a warm spot for 10 minutes.

Slice it thin and serve with Romaine lettuce, tomatoes and feta sauce.

Feta Sauce

5 ounces feta cheese, drained and crumbled

3 ounces fromage blanc (fresh goat cheese)

1 cup Greek-style plain yogurt

1 small cucumber, peeled and seeded

2 teaspoons garlic, minced and slightly squeezed

1 tablespoon mint, chopped

1 lemon, juiced

Cayenne pepper to taste

Combine first 6 ingredients in a blender and season to taste.

LAMB CURRY

By Cristina Cook of Cristina’s Restaurant and Bakery in Ketchum

Serves 8 to 10.

3 pounds lamb stew meat, cut in 1-1/2 to 2-inch chunks

Curry Spices (see below)

3 carrots, cut on diagonal

1 large onion, cut in crescents

4 stalks celery, cut on diagonal

6 red potatoes, cut in quarters (optional)

1 apple, cut in 1/2-inch chunks

2 red bell peppers, cut in chunks (any other vegetable you like, such as cauliflower, peas, etc.)

1/2 cup extra virgin olive oil

1/2 cup flour

8 cups beef stock

4 cups water

2 tablespoons curry powder

1 tablespoon tumeric

1 tablespoon garam masala

2 teaspoons ground cumin

1 teaspoon mustard seeds

1 teaspoon cayenne pepper

1 teaspoon salt

2 tablespoons minced garlic

2 teaspoons sambal (chili paste, optional)

In a large bowl, combine curry spices. Toss with the lamb. Cover the bowl and let the lamb marinate while you cut the vegetables.

In a large stockpot, brown the lamb in olive oil for at least 10 minutes. Add the chopped vegetables and cook for another 5 minutes. Add the flour and stir until ingredients are coated. While stirring, add the beef stock and water. Bring the mixture to a boil, then reduce to a low simmer and cook, partially covered, for at least 3 hours or until the lamb is very tender.

When the meat is ready, make the Coconut Green Curry.

Coconut Green Curry:

1 can coconut milk

2 cups fresh basil leaves

1 cup mint or cilantro leaves

1 bunch green onions, chopped

2 tablespoons Thai green curry paste

Puree all ingredients in blender until smooth. Add to the pot, stirring a few times. Serve with rice, chutney, yogurt sauces, and pappadums (crispy Indian flat bread).

Dana Oland: 377-6442, Twitter: @IDS_DanaOland