3.5lb lamb shanks, about two pieces One 8-9lb leg of lamb Two 1lb packs ground lamb
Humanely raised on pasture
100% antibiotic free
Raised by Ben and Grace Machin Tamarack Sheep Farm, Vermont
Dorset lamb has tremendous marbling resulting in a more tender, exquisite and juicy meat
We bring in whole lamb nose-to-tail. We love to grill the lamb chops and loin chops with olive oil, salt, and pepper. The Dorset Horn leg is perhaps the best roasting cut in the livestock world – sear and then roast in a 400 degree oven for about an hour. The marbling of the Dorset makes for great braising experiences — our favorite braising cut is the lamb shanks. Ground lamb is delicious in any one of about 5 million recipes — there is almost no wrong way to cook with it!
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!