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LAMB VARIETY PACKAGE Tunis & Dorset Horn
LAMB VARIETY PACKAGE
Tunis & Dorset Horn
Lamb Variety Package
One 4-5lb rack, one 7-8lb leg, two 1-1.5lb shanks and 2lbs of ground lamb
Tunis & Dorset Horn
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!
rack of ribs
can be cut into chops prior to cooking or pan seared and put in the oven until medium rare (145 degrees F or a little bit less as they continue to cook after leaving the oven). Spices and herbs like rosemary are the only accoutrement needed.
leg of lamb
is an excellent roast that provides a formidable centerpiece as well as an excellent addition to sandwiches and tacos. We recommend covering the roast thoroughly in salt, pepper, olive oil and rosemary sprigs. Then roasting it in a 400 degree oven until the internal temperature reaches 145 (or a little bit less, as the roast will continue to cook after leaving the oven).
are a hearty cut that are best prepared low and slow in stews or braised dishes. When allowed to cook for many hours, the meat becomes extremely luscious and tender, the bone providing a depth of flavor and silkiness to the cooking liquid.
makes for excellent burgers, ragu or meatballs and is an ingredient in all cuisines around the world. Our ground lamb is a combination of premium cuts from our whole animal program.
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. 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 tail is now smaller and the color ranges from tan-to-red with the occasional white spot on the head and tail. Ewes usually birth twins although the Tunis still remains on the ALBC-USA.org Conservation Priority List. The Tunis is an excellent ambassador breed for the grass-fed movement – they don’t like to eat a lot of grain.
Our Tunis are raised by 3rd generation Vermont farmers Ben and Grace Machin. All lamb are raised on pasture and are never fed antibiotics.
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 Vermont where Ben and Grace Machin raise a herd on pasture without the use of antibiotics.
Our Dorset Horn sheep are raised by 3rd generation Vermont farmers Ben and Grace Machin. All lamb are raised on pasture and are never fed antibiotics.
Ben Machin grew up in Vermont on a small organic homestead where his family grew their own food, and produced apple juice, apple cider vinegar, and maple syrup. After some years working for the US Forest Service as a Smokejumper, Ben came back to Vermont to study and work on various natural conservation projects. Eventually he rekindled his interest in farming. Raising sheep has been in Ben's blood for generations. His great-grandfather started a Tunis flock in the 1920s and then Ben's grandfather began to work with Dorset Horn sheep for a 4-H project. In 2006, Ben had a conversation with his grandfather, Herb, during Herb's final days that encouraged Ben to dedicate himself to revitalizing the family flock.
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