GROUND LAMB, Three 1lb packs — Dorset Horn or Tunis — NOW 30% OFF!
Ground Lamb Three 1lb packs Dorset Horn or Tunis
Humanely raised on pasture
100% antibiotic free
Raised by Ben and Grace Machin Tamarack Sheep Farm, Vermont
Heritage lamb has tremendous marbling resulting in a more tender, exquisite and juicy meat
The Dorset Horn is considered threatened with fewer than 1,000 annual registrations in the United States
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.
The secret to great lamb is to start off with great ingredients, and nothing beats our storied heritage breeds — Tunis, Dorset Horn and Navajo-Churro. Each breed comes from a different culinary tradition tracing back thousands of years and boasts a distinctive, nuanced flavor.
From Biblical times to the front lawn of the White House, each breed has its own history, taste and story. We hope that you’ll try them both.
The Tunis is earthy with notes of buttermilk, and the Dorset is lighter, with a clean, floral finish. Both heritage breeds are grass-fed, and boast a flavor far more nuanced and subtle than any commercially farmed lamb could ever be — not to mention an incredible history: The Dorset Horn is a breed of sheep that spread over Dorset, Somerset, Devon, and most of Wales. In 1750 this is the breed the English with a fine palate would eat for Christmas! John Adams mentioned the Tunis in his diary, and Thomas Jefferson ordered the importation of a herd from Tunisia because he loved them so much he thought they should be more readily available. George Washington also bred them — one of his early legacies was the proliferation of his particular Tunis crossbreed on farms and dinner tables along the East Coast.