GROUND LAMB

One 1lb pack Dorset Horn or Tunis Ground lamb should be a staple of any meat-lovers repertoire: the burgers are extraordinary, and as a ragu for pasta (pappardelle, please!) it is a stone-cold classic. Also lamb meatballs, lamb chili, and of course, as the foundation for Shepherd’s Pie, the greatest pub food of them all! Consuming ground meat is the best way to ensure a true nose-to-tail, sustainable farming system because it uses the remainder of all the best cuts. 100% Heritage breed lamb is a marvelous gastronomic pleasure and much milder and more pleasant to the palate than regularly available lamb. Our Tunis, Dorset Horn and Navajo-Churro 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. Our California Red lamb is the newest livestock on Newman Farm which is renowned the world over for its Berkshire pig genetics. We bring in whole lamb, raised on pasture and antibiotic free, nose-to-tail six times a year. The Tunis is earthy with notes of buttermilk. The Dorset is lighter, with a clean, floral finish. The California Red has rich flavor, great marbling, and tenderness characteristics that make for an excellent lamb eating experience. The Navajo-Churro lamb is remarkably tender — even the braising cuts can be grilled. 100% Heritage breeds raised on pasture and 100% antibiotic free Raised by Ben and Grace Machin of Tamarack Sheep Farm in Vermont Heritage lamb has tremendous marbling resulting in a more tender, exquisite and juicy meat