LAMB NECK, a delicious chef's secret — Tunis — 6-7lb
Lamb Neck 6-7lb Tunis
Humanely raised on pasture
100% antibiotic free
Raised by Ben and Grace Machin Tamarack Sheep Farm, Vermont
Tunis lamb has tremendous marbling resulting in a more tender, exquisite and juicy meat
Lamb neck cooks very much like oxtail or shank. A long and slow braise is suggested. Our favorite technique is to sear the surface of the neck on all sides, then braise slow and low with your preferred highly flavored liquid. Allow a few hours to cook and, when the neck is ready, the meat will fall from the bones and the liquid will thicken as the nutrient rich marrow breaks down. Take care to search the finished meat and liquid thoroughly as there may be small bones that need to be removed. For the braise, we find a classic red wine and stock combination with roughly chopped mirepoix and a bouquet garni to be the secret to a delightful autumn dinner. Serve with your favorite mashed or roasted vegetable dishes.
Originally from Tunisia, Libya, and northern Egypt, the Tunis sheep breed has a history that spans three thousand years. The Tunis was an early import and flocks were owned by George Washington and Thomas Jefferson, enjoyed for their texture and delicate flavor. Today there are fewer than 2,500 annual registrations of the Tunis sheep in the United States and estimated global population less than 10,000. Credit for saving the breed from extinction is given to Maynard Spigener of South Carolina who hid them on his land along the Congoree River during the Civil War.
Our Tunis first arrived to Corinth, Vermont in the 1920s thanks to Ben Machin’s grandfather. Ben and Grace now raise the flock on the beautiful pastures of Tamarack Sheep Farm. Lamb is a seasonal meat — ‘tis the season! All the cuts of the Tunis breed are available year round our website and delivered fresh to us in March.
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 Tunis 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 Tunis 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!