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RARE OCCASION, Tunis Meets Dorset Horn 16lb: chops, one rack and leg
Tunis Meets Dorset Horn
16lb: chops, one rack and leg
Lamb Rare Occasion
Tunis Meets Dorset Horn
16lb total, lamb chops, rack and leg
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!
This package includes:
Four 6oz Chops,
Four 6oz Chops,
One 4-5lb Rack,
One 8-9lb Leg,
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.
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.
roast 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. Roast 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).
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.
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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