LAMB SHOULDER, Bone-in, 6-8lb — Tunis or Dorset Horn
LAMB SHOULDER Bone-in, 6-8lb Tunis or Dorset Horn
Humanely raised on pasture
100% antibiotic free
Raised by Ben and Grace Machin Tamarack Sheep Farm, Vermont
Heritage lamb has tremendous marbling resulting in a more tender, exquisite and juicy meat
Our lamb is considered threatened, the kind you have to eat to save
This roast is the perfect hearty addition to winter and spring meals. Shoulder meat is a perfect filling for tacos, sandwiches or as a stand alone centerpiece. We recommend covering the roast thoroughly in salt, pepper, olive oil, and rosemary sprigs. Preheat the oven to 400 degrees and then turn it down to 325 to roast the lamb, for several hours, until the internal temperature reaches 145 for a perfect medium rare (or a little bit less, as the roast will continue to cook after leaving the oven).
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!
The Tunis is earthy with notes of buttermilk. The Tunis can be traced back to the Middle East and would have been available during Biblical times. In the United States the Tunis can be traced back to the first three Presidents who raised them and played a role in making them popular on farms here.