LAMB BELLY WITH RIBS, Three 1.5-2lb piece — Dorset Horn or Tunis
Lamb Belly with Ribs Three 1.5-2lb piece Dorset Horn or Tunis
Humanely raised on pasture
100% antibiotic free
Raised by Ben and Grace Machin in Corinth, 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
Truly one of the most luscious cuts of the entire lamb, the belly with ribs is a full-flavor experience, moist, and boasting layers of silky fat — think of St. Louis-style spare ribs, only richer and more satisfying! We think they are best prepared low and slow on the grill, just like pork ribs, for a genuinely sensational barbecue treat. If you are a rib lover, these are guaranteed to impress!
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.
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.