Rack of Lamb, 3-4lb Bone-in Leg, 7-8lb 2 Shanks, 1-1.5lb each Loin Chops, four 8oz chops One belly with ribs, 2lb Ground, 2lb for burger, meatballs or pasta Organ meat, 1lb
Every part of a half lamb is packaged in its own individual cryo-vac.
Humanely raised on pasture
100% antibiotic free
Raised by independent family farmers
Heritage breeds have more marbling resulting in more tender and juicy meat
Over the years we’ve traveled to farms all over America to seek out the very best pasture-raised lamb. We've tasted breeds from dozens of farms, from New England to the South West, and we are excited to present our favorite breeds, from the amazing Tamarack Sheep Farm, in Vermont. These breeds are considered endangered, the kind you have to eat to save, and raised on pasture with no antibiotics.
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 Dorset is lighter, with a clean, floral finish. The Dorset Horn is 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!