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
Heritage lamb chops are cut thick from the loin, and are an astonishing balance of nuanced flavor and pure, decadent satisfaction. These lamb chops are a pure treat, and so easy to prepare: Just rub the meat with salt and pepper and perhaps a bit of fresh rosemary, and cook in a hot pan with a small amount of olive oil for about 3-4 minutes on each side, or until the internal temperature reaches 140 degrees F for a perfect medium (the meat continues to cook even after leaving the pan). Don’t forget to let them rest for a few minutes before serving.
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 Dorset is light, with a clean, floral finish.It is grass-fed, and boasts incredible flavor — 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!