Feeds:
Posts
Comments

Archive for the ‘Lamb meat available’ Category

Advertisements

Read Full Post »

Nothing like a home grown meal- but if you can’t grow all of it yourself, we would be happy to supply you with the lamb.

Read Full Post »

lamb chops with feta cheese

Read Full Post »

Today on NPR‘s Morning Edition, Renee Montagne interviewed Anthos’ Chef Michael Psilakis who said he is serving lamb (and turkey) for Thanksgiving.  Here is a link to the story.   Thanks NPR!!!

Read Full Post »

Why not!  When that is what you have, that is what you eat.   Tonight we had a wonderful leg of lamb and Mike picked some mint and had a few tomatillos left, so he made some mint/tomatillo sauce (he is calling it chutney- but I am calling it a sauce)- it is delicious!   Tonights meal was a “dry run” for the Thanksgiving dinner. 

sliced leg of lamb with fresh tomatillo sauce

sliced lamb with fresh tomatillo in glass dish

Read Full Post »

IMG_3754 

It has been snowing, raining, snowing, raining- this just sucks!  It is cold, wet and our sheep are asking, “is it time to come in to the barn yet?”  They don’t get to come back to the “barn pasture” until late November.  We use this area from about Thanksgiving to Easter.  The hay racks are in the barn, the lambs are born in the barn, and we all enjoy the “cozy” feeling of dry bedding, dry hay, and heated water!   Sorry girls, it’s not time yet.  There is still good pasture where you are and we need to keep you off the barn pasture until we truly need it.

Mike is on his way to Prestige Meats to pick up our lamb.  They are a USDA inspected butcher.  Most of the lamb Mike is picking up was pre-ordered, but not all of it.  We do ship.  The lamb is frozen and vacuum packed and we use cooler boxes and dry ice to ship.  We do sell by the cut.  See our Farm Fresh Lamb page for current prices.

Read Full Post »