To Lamb Lovers everywhere (I know you are out there)
This entry is so long overdue it is a crying shame.
All summer long Jose and I have been enjoying this outrageously delicious organic and grass-fed lamb that we bought in Sonora this spring. Being the lamb lovers that we are, having a freezer full of spring lamb is truly a comforting feeling. This is the best stuff you’ve ever had – and I say this with considerable experience in lamb consumption.
Back in the winter of 2012 (was there really a winter?) I contacted a gentleman; whose name and number I will keep to myself; and ordered one animal that would be ready to butcher in the spring. We talked over the phone about how big it was going to be, and when he thought it would be ready, as well as how I might want it packaged. When we picked it up at Rawhide Meat (story to follow) I was surprised that it all fit into a relatively small box! 35 lbs of meat all told. The butchers had butterflied the legs for me, packaged shanks and shoulders separately, and cut the chops into individual portions. The very best part of all, is the rest has been ground. Lamb burgers, Indian Kofta, Greek Moussaka, souvlakis, Shepard’s Pie, etc……
The possibilities are endlessly delicious. I am including a few recipes for your own lamb, organic or not.
One of the really great side benefits of buying this lamb from a local Tuolumne County resident is that it has opened a few windows for me onto the small farms, ranches and family owned dairy businesses in our foothill communities. Look for more input on some of these little gems very soon!