GROUND LAMB, Extremely versatile from 100% Heritage Tunis breed — Three 1lb packs

Ground Lamb
Three 1lb packs
Tunis

• Humanely raised on pasture 
• 100% antibiotic free
• Raised by Ben and Grace Machin Tamarack Sheep Farm, Vermont
• Tunis lamb has tremendous marbling resulting in a more tender, exquisite and juicy meat

Ground lamb should be a staple of any meat-lovers repertoire: the burgers are extraordinary, and as a ragu for pasta (pappardelle, please!) it is a stone-cold classic. Also lamb meatballs, lamb chili, and of course, as the foundation for Shepherd’s Pie, the greatest pub food of them all! Consuming ground meat is the best way to ensure a true nose-to-tail, sustainable farming system because our ground consists of all the best lamb cuts mixed together. So when you are flipping those lamb burgers, you are also helping to promote the best agriculture practices.

Originally from Tunisia, Libya, and northern Egypt, the Tunis sheep breed has a history that spans three thousand years. The Tunis was an early import and flocks were owned by George Washington and Thomas Jefferson, enjoyed for their texture and delicate flavor. Today there are fewer than 2,500 annual registrations of the Tunis sheep in the United States and estimated global population less than 10,000. Credit for saving the breed from extinction is given to Maynard Spigener of South Carolina who hid them on his land along the Congoree River during the Civil War.

Our Tunis first arrived to Corinth, Vermont in the 1920s thanks to Ben Machin’s grandfather. Ben and Grace now raise the flock on the beautiful pastures of Tamarack Sheep Farm. Lamb is a seasonal meat — ‘tis the season! All the cuts of the Tunis breed are available year round our website and delivered fresh to us in March.

 We bring in whole lamb nose-to-tail. We love to grill the lamb chops and loin chops with olive oil, salt, and pepper. The Tunis leg is perhaps the best roasting cut in the livestock world – sear and then roast in a 400 degree oven for about an hour. The marbling of the Tunis makes for great braising experiences — our favorite braising cut is the lamb shanks. Ground lamb is delicious in any one of about 5 million recipes — there is almost no wrong way to cook with it!