RACK OF LAMB, from one of America's oldest and rarest breeds — Tunis — One rack
Rack of Lamb One rack Tunis Pick your preferred size from the drop down menu above
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
The rack of lamb is often considered the most elegant cut, ideal as the centerpiece for an intimate dinner party worthy of royalty, or simply a special family dinner. Roast it whole for a show-stopping presentation, or slice between the bones to plate the tasty chops individually. Simple to prepare — as with all of our healthy and delicious Heritage meat, we love just salt and pepper, and for lamb perhaps a little bit of rosemary, to bring the full flavor front and center.
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!