We began selling our farm raised meat to the public at farmers markets in 2009. Since then, we have learned to anticipate the seasons of the year and what cuts of meat people will want to buy. It was a huge learning curve for us and we are still learning. We are always surprised by requests and strive to meet our customers needs and wants.
We have developed a great following of customers that pick up our recipes and try whatever I have developed for our different cuts of lamb. Our customers are so supportive and many are adventuresome home cooks who are willing to give a new type of lamb preparation a try. Many of them actually pass on to us their favorite ways to cook lamb. I love this give and take and am proud to be able to be part of feeding their families.
One of the more fulfilling and satisfying parts of being sheep farmers is being part of family celebrations. It has been an honor and a privilege to supply our lamb to many families as they celebrate holidays, births, deaths, and weddings. Lamb is eaten as a celebratory and traditional meal by most all the major religions in the world - Jewish, Christian, and Muslim. We have met so many wonderful people through our sheep farm and for that we are grateful.
The spring holidays of Easter and Passover are upon us. If you are a sheep farmer, like us, you would be scurrying around, gathering the different cuts of lamb that your customers were asking for. May I suggest to you all that you try to source a farm raised leg of lamb for your holiday meal. You will be carrying on a long tradition of celebrating spring with a feast of lamb.
Not ready to roast a whole leg? Grilled lamb chops are also a simple and delicious meal to celebrate spring and the holidays. Want to try something different? I made David Tanis' Braised Lamb with Egg and Lemon on Sunday and it was spectacular. You can find the recipe as featured in the NY Times here.
If you are local, I have several full legs of lamb available (4 to 6 pounds). Also, half legs (2 to 3 pounds), rack of lamb, rib and loin chops, stew meat, shoulders and shanks.
I will be at WEBS in Northampton, MA on Thursday evening from 5 to 6:30 March 24th.
I will be at the Amherst (MA) Winter Farmers Market at the Amherst Middle School from 10 to 2 on Saturday.
Or you can pick up at our farm in our Lamb Store. Directions here.
I suggest you call ahead if you have your heart set on something as the full legs will go fast. Farm phone is 413-774-6514.