Lamb Breed Specialty Cut Sampler
14-16 lb total
The best cut from each of two specialty breeds:
Dorset Horn and Tunis
We developed this package to highlight the specific characteristics of each breed by cut!
One 8-9 lb Lamb Leg Dorset Horn
One 5-6 lb Belly Chop Tunis
Two 10-12 oz Loin Chops Tunis
Lamb Leg, Dorset Horn
Originating in S.W. England on the English Channel Coast, the Dorset Horn was bred for meaty legs, which is why it was the breed of choice for English Christmas centerpieces. Now raised on the pastures of Vermont, the Horned Dorset variety makes up less than 5% of yearly Dorset registrations.
Belly and Loin Chops, Tunis
Reputed to be 3,000 years old, the Tunis was originally known as the fat tail sheep — the tails are now docked as the fat tail is no longer considered a delicacy. Instead, that tail fat now migrates into the ribs and saddle (loin chops) creating unusually delicious marbling, sweetness, and flavor in these cuts.
- Humanely raised on pasture
- Antibiotic and hormone free
- Raised by independent family farmers
- Heritage breeds have more marbling resulting in more tender and juicy meat
