Dear Heritage Foods USA Supporter,
There is no better way to learn about all the cuts of animals while at the same time helping a farmer move all his cuts in one go than by investing is a half lamb, cut into its pieces.
Please find over 10 recipes below from some great American chefs.
Easter is the season for lamb – please consider trying a Fresh one this week!
Katahdin Lamb, Fresh – 15-18lbs – a half lamb cut into pieces - $266 Overnight Shipping Included
Tunis Lamb, Fresh – Large – about 20lbs – a half lamb cut into pieces - $323 Overnight Shipping Included
Tunis Lamb, Fresh – Small - about 11lbs – a half lamb cut into pieces - $193 Overnight Shipping Included
FRESH Half Katahdin Lamb Includes:
1 Boneless shoulder (2lbs)
1 Bone-in leg (4lbs)
3 Sirloin chops (2lbs) - - bone in or boneless
12 Rib and loin chops (4/package 4lbs)
2 Shanks 1lb each (2 lbs)
Riblettes (1 1/2 lbs)
2 lbs ground
FRESH Large Half Tunis Lamb Includes:
Rack of Lamb (2.5 lbs)
Bone-in Leg (6 lbs)
Boneless Shoulder Roast (4 lbs)
2 Shanks (2 lbs)
Rib Chops. 1.5 inches thick (2 lbs)
Ground (2 lbs)
Stew/Kebab (1.5 lbs)
FRESH Small Half Tunis Lamb Includes:
Rack of Lamb (1 lbs)
Bone-in Leg (4 lbs)
Boneless Shoulder Roast (2 lbs)
2 Shanks (1 lb)
Rib Chops (1 lb)
Stew/Kebab (2-3 lbs)
- Lamb Baeckoffe by Chris Beischer of Mercer Kitchen in NYC
- Slow Roasted Lamb Shoulder with Vegetable Orzo Risotto by Michael Ronis of Carmine’s and Virgil’s in NYC
- Marinated Boneless Lamb Shoulder by Trey Dutton of The Cloister at Sea Island in Georgia
- Bacon-wrapped Loin Chops with Salsa Verde by Julia Jaksic of Employees Only in NYC
- Scraccetti Pasta with Lamb Sugo ala ‘Cardoz’ by Dave Scarlow of Lunetta in Brooklyn, NY
- Leg of Lamb with Lavender and Wildflower Honey by Eve Aronoff of Eve The Restaurant in Ann Arbor, MI
- Heritage Leg of Lamb Roast by Becca Edmundson of The Convenient Chef in Decatur, Alabama
- Porcini and Pumpkin seed crusted Rack of Lamb with crushed Fingerlings, basil and olive oil by Zak Pelaccio, NYC
- Grilled Loin Chops with blood orange, mint and mustard greens by Zak Pelaccio, NYC
- Braised Lamb Shanks w/ creamy polenta and turnip greens in a hazelnut vinaigrette by Zak Pelaccio, NYC
- Crispy Leg of Lamb with chestnut dressing and broccoli rabe passato by Zak Pelaccio, NYC
- Buttermilk braised shoulder with chipotle cornbread and collard greens by Zak Pelaccio, NYC
- Heritage Bone-in Lamb Shoulder by Zak Pelaccio, NYC
Clover Creek Farm
Chris Wilson has been raising Katahdin Lamb for the last 18 years on 50 acres of land in Northeast Tennessee at an elevation of about 1650 feet. Clover Creek Farms practices sustainable agriculture and Chris Wilson was named Soil Conservation Farmer of the Year in 1999. Chris Wilson is certified by the Animal Welfare Institute and was a founding member of the Four Season Grazing Club.
Clover Creek lambs graze on native grasses, such as blue grass, and clovers that are abundant in the Tennessee area. Lambs are never separated from their mothers. They wean themselves naturally without any hormones or antibiotics. They are born outside and spend their entire life grazing with their mothers.
The Katahdin comes from Maine-lineage Katahdin Hair Sheep, which was bred specifically for their meat, without the big wooly coat that needs shearing.
Katahdin meat has a mild, delicate and wonderfully-balanced flavor. Our succulent Katahdin Lamb has a creamy texture and almost nutty taste.
Sandstone Ridge Farm
James and Lisa Twomey established Sandstone Ridge Farm, in the southwestern region of Wisconsin, after they visited the nearby Kickapoo River and fell in love with the charming topography composed of limestone and sandstone outcroppings, steep valley walls and clusters of Amish farms. The glaciers that leveled most of the mid-west 12,000 years ago hit a granite bump and skipped this corner of Wisconsin where today cold springs of mineral water and trout streams flow constantly. The Kickapoo River was also a source for inspiration for the architect Franklin Lloyd Wright.
Sandstone Ridge Farm is a “piece of heaven” that became the Twomeys’ hobby farm. The land they inherited was burly and overgrown, so when a neighbor recommended grazing sheep or goats to keep the grass down, the Twomeys searched for the perfect residents. They chose the Tunis sheep, a personable breed that produces wonderful meat. The Tunis have managed their pastures ever since.
Tunis have chestnut-colored faces and legs covered in thick velvety wool. The lamb are raised with their mothers on hay and feed on a good mix of protein and carbohydrates including locally-grown alfalfa hay, oat hay and nitrogen-heavy clover, a nutritional program that provides natural fertilizer and also sustains local bee populations that pollinate fruits and vegetables.
Though the barn door is always open, the animals roam on the sloping terrain most of the time. Only birthing, cold winter nights and the occasional blizzard are the few instances where their instincts motivate them to take shelter and cozy up on straw.
The younger lambs are milk-fed by their mothers and weaning occurs naturally. Pregnant ewes are given an extra ration of alfalfa pellets, corn, oats, and molasses. The ewes breed out of season and the delicately-flavored lamb is available year-round.
The Tunis sheep is amongst the oldest breeds of livestock in America and was developed in 1799 from a cross between a Middle Eastern fat-tailed sheep from Tunisia and local American sheep. It is said that Maynard Spigener (1849-1913) is responsible for having saved the Tunis breed in the United States from extinction during the Civil War. Spigener hid 30 head of pure-bred Tunis lamb in the swamps near a river that runs near Columbia, South Carolina. After the war, Spigener sold ten head of his sheep to James A. Guilliams who entered the Tunis in the Crawford Indiana County Fair where the stock was awarded for its meat, wool and breeding qualities.
Heritage Foods USA
The Source for Authentic American Heritage Foods
Heritage Foods USA has been featured as a Company of the Year in Bon Appetit, House & Garden, Newsweek, Saveur Magazine and The New York Times Magazine.
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