Grass-Based Lamb
USDA Lamb Available! Order now!
USDA Lamb Available! Order now!
What does “grass-based” mean? This means fresh grass pasture during the spring and summer, moving to our own low input hay (no spray, no irrigation, no chemical fertilizer) through fall and winter. Salt and mineral supplement provided free choice. No growth hormones used. Allowed to do “sheep things”: live in a flock, laze around in the sunshine, and mosey around the pasture in search of…well, the things sheep long for. Lambs are raised in a flock setting with their dams and herd sire, guarded by a pair of vigilant llamas, eat grass and shrubbery, and play on their tractor tires.
What the different cuts mean
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Plan on approximately one cubic foot of freezer space for every 15-20 pounds of meat. The interior of a milk crate is slightly more than a cubic foot. For a lamb, you will need 2 cu. ft of freezer space. A whole, processed lamb ( 35-45 pounds, on average) will likely fit in the freezer that comes with your refrigerator.
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(1” thick , ideal for marinating in yogurt and herbs before grilling . Chops are small so most adults will eat 2 at each meal.) Grassfed meat is leaner (and healthier!), but does require a more delicate cooking technique. Try sous vide before grilling to lock in tenderness and flavor.
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1” thick, good for grilling and topping with chimichurri or spicy pepper sauce. Steaks are generally larger than chops but are still fairly small. Most adults will eat 1-2 at one meal.
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Standard roast size is 3-4#, one type is also known as leg of lamb.
Superb studded with garlic cloves, marinated in lemon juice and oregano, and then slow roasted in the oven or braised with prunes and tea in a slow cooker. The other, a picnic roast, is also great to slow cook.
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Ideal for a slow braise in wine, excellent with fall vegetables like roasted butternut squash or balsamic glazed Brussel sprouts
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Very versatile, can be used like ground beef, or try making gyro burgers (50% lamb, 50% beef +Greek seasonings), kofta, stuffed cabbage rolls, or Moussaka.
Option #1 For Lamb Products:
Buy for tonight by the piece! This option would be farm pick up.
Order today from LINC! Click here to view available lamb products on LINC!
Option #2 for Lamb Products:
Prefer DIY Option: (Safe transportation etc) More to come!
Farmer Fee: $200 flat fee.
(Includes: farmer fee, safe transportation, and requires off-site harvesting)
Option #3 For Lamb Products:
Schedule for custom meat processing:
Price Breakdown – Lamb: two fees apply: one payable to the farmer and the other to the butcher.
3. Farmer Fee: $200 flat fee. This also counts as the deposit for your lamb.
4. Processers Fee: This fee is payable upon pick up and is dependent on the facility used:
a. Smokey Ridge: $80 slaughter fee plus $87-94 for basic cut & wrap (lower end is custom, higher end is USDA) = $167-174. Vacuum packaging also available for $0.60/pkg. Pricing at pick up should be cut and wrap (and any additional packaging) as slaughter fee factored into the deposit to the farmer.
b. Mt View Custom Meats: $250 flat fee for slaughter, cut and wrap, and includes vacuum sealing.
Deposit: $200. If processing with Smokey Ridge, deposit will be $280 to cover cost of slaughter as our deposit with them.
Interested in Lamb? Contact us!
Recipes:
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(Adapted by Stonesthrow Farm from The Slow Cooker Recipe Book by Catherine Atkinson)
Serves 6
1 pound prunes ( pitted is best, but they can lose their shape; leftover prunes are amazing on oatmeal!)
½-3/4 cups of honey
1.5 c strong tea (use 4 tea bags of black tea)
¼ tsp. saffron, optional
3-4 pounds stewing or braising lamb (shoulder, leg)
Oil for browning, about 2 T
1 medium onion, chopped
½ tsp. ground ginger, or 1 tsp fresh
½ tsp, ground cinnamon (may omit, or to taste)
½ tsp curry powder
Pinch of nutmeg
Salt and pepper
Cooked rice or couscous to serve
Chopped cilantro and 3 hard boiled eggs, cut into wedges, for garnish, also traditionally served with chopped toasted almonds
1. Put the prunes into small saucepan with the honey, heat to a simmer until prunes are glazed and honey has thickened, shut off heat and reserve for garnishing.
2. Trim lamb of extra fat and cut into chunky pieces, no larger than 1.5 inches. Working in batches, brown in oil and transfer to the slow cooker.
3. Add onion to the frying pan and cook for 5 minutes, until fragrant. Stir in ginger, curry powder, cinnamon, nutmeg, ½-1 tsp salt, and a large pinch of pepper. Add mixture to the slow cooker.
4. Soak the saffron threads in the hot tea for one minute, then add the tea to the cooker. Cover with lid and cook on high for 1 hour, then reduce and cook a further 4-6 hours, until the lamb is very tender. The meat will generate sufficient cooking liquid.
5. Serve over rice or couscous, topped with toasted almonds and chopped cilantro, with wedges of hard boiled egg and reserved prunes.ion text goes here
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(Adapted by Stonesthrow Farm from The Slow Cooker Recipe Book by Catherine Atkinson)
Serves 6
Cooked cannellini beans, or other small white bean (I use dry and then soak and cook them, or can substitute 2 cans)
3-4 boneless lamb, either leg of lamb or shoulder, fat trimmed, tied with twine
1 t olive oil for browning
3 large garlic cloves
12 small fresh rosemary sprigs, or dried whole rosemary
4 oz bacon, chopped
1 onion, chopped
3 carrots, finely shopped (or grated on large hole of box grater)
3 celery sticks, finely chopped
1-2 leeks, finely chopped
2/3 cup red wine
1.5 cup of lamb or vegetable stock, or hot water
14 oz can chopped tomatoes
Salt and pepper to taste
3 sprigs fresh thyme
2 bay leaves
Cooked potatoes or warm bread to serve
1. Heat oil in large frying pan, brown on all sides and remove to platter to cool a bit. Meanwhile, cut garlic into quarters, cut 12 incisions deep into the meat, insert cloves and piece of rosemary into each. If substituting dried rosemary, add to step 3.
2. Brown bacon in the pan, then add onion, carrots, celery, leeks and cook about 10 minutes, until softened. Transfer to the slow cooker.
3. Stir in red wine, stock, chopped tomatoes, season with salt and pepper. Add thyme and bay leaves, submerging them in the liquid. Place the lamb (and any accumulated cooking juices) on top, cover with lid and cook on high for 4 hours. The meat will generate sufficient cooking liquid.
4. Lift the lamb out of the pot to clean platter and stir the beans into the vegetable mixture. Return the lamb, recover and cook a further 1-2 hours until lamb is cooked and tender.
5. To serve, transfer lamb to cutting board, remove twine, and slice into thick slices, cover and keep warm. Remove the thyme and bay leaves from the vegetable and bean mixture. Skim any visible fat from surface. Spoon the vegetables on to warmed serving platter, arrange the sliced lamb on top. Serve with potatoes or warm bread. Or can be served more like a stew in a bowl.