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LAMB CHOP TASTING KIT, Six 6oz chops each from Tunis, Navajo Churro, Dorset
LAMB CHOP TASTING KIT, Six 6oz chops each from
Tunis, Navajo Churro, Dorset
LAMB CHOP BREED TASTING KIT
Six 6oz chops each from
Tunis, Navajo Churro and Dorset Horn
These chops are thick cuts of tender meat from the loin section so they cook very quickly. Rub the meat with herbs and spices such as fresh rosemary and cook in a hot pan with a small amount of olive oil for a couple of minutes on each side. Cook to an internal temperature of about 140 degrees F for medium or a little bit less as the meat will continue to cook after leaving the pan.
Pasture-raised on New England countryside, we are very proud to sell the most delicious rare breeds of lamb available in America. From Biblical times to the front lawn of the White House, each breed has its own history, taste and story. We hope that you will try them all!
The Tunis is smooth, minerally and herbaceous with notes of buttermilk and a bouncy texture.
It’s hard not to respect a breed that was referenced numerous times in the Bible (see fat-tailed sheep) and is reputed to be 3000 years old. It’s even harder to imagine the Tunis not being completely delicious since the first three U.S. Presidents raised and consumed them.
John Adams mentioned the breed in his diary in 1782 when the Tunis had an excellent reputation for delicious mutton — and tail (not sold today!). Thomas Jefferson ordered the importation of a second herd from Tunisia because he loved them so much he thought they should be more readily available. George Washington bred them —one of his early legacies was the proliferation of his particular Tunis crossbreed on farms and dinner tables along the East Coast.
The Dorset Horn is raised in Vermont at Tamarack Sheep Farm. The Dorset Horn tastes fresh, lamby and sweet, round, with a great fat to lean ratio and notes of olive oil and lavender. It is gamey in the best way with floral after notes.
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! Today we eat it more frequently because the Dorset Horn is able to give birth three times a year. Dorsets tolerate heat well, and heat tolerance contributes to the rams’ ability to breed earlier in the season than rams of other breeds. This contributes to the Dorset Horn being a very profitable sheep to grow although it remains on the Threatened List of the ALBC-USA.org website.
The Hudson Bay Company first shipped the Dorset Horn to America in the 1860s. But it was a livestock show in Chicago a few years later that made it famous. The Dorset Horn is known for its healthy appetite and thrives on the lush pastures of Upstate NY.
The Navajo Churro sheep is a hardy breed, adapted to the adverse conditions found in hot, dry deserts and sub-zero climates. America’s first domestic sheep were small, rugged Churro sheep from Spain, brought by Francisco Coronado in 1540 and Don Juan de Onate in 1598. The breed quickly became a staple for Native Americans in the Southwest both for wool and meat. While the population of this breed grew for centuries, it was decimated in the 19th century and remains on the ALBC's Threatened list. – ALBC-USA.org
Our lamb are raised by 3rd generation Vermont farmers Ben and Grace Machin. All lamb are raised on pasture and are never fed antibiotics.
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