LAMB OFFAL
3lb total from liver, heart, and kidney
Tunis and Dorset Horn
- Humanely raised on pasture
- 100% antibiotic-free
- Raised by independent family farmers
Our Tunis and Dorset Horn lamb 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 and Dorset breed are available year round on our website.
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!
