We got a lamb

Tad in a Hat

Farmer Tad

Farmer Tad from Featherbrook Farm in Raynham, MA brought us a lamb.  It’s our first lamb in a long while, unfortunately our long-time supplier of local lamb bought-the-farm and we had been looking for a new supplier.

feather brook logo

 

Tad, who already brings us chickens, rabbits and eggs mentioned to me that he was growing a few lamb and wanted to know if we were interested in one of them.  I jumped right on it, telling him we would happily take one of them off his hands.

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Tad’s lamb awaiting processing

We have a long history of serving locally produced lamb.  I have been butchering and cooking them since long before we opened EVOO.  I became quite proficient at it; I would time myself to see how long it would take to butcher the lamb into the desired pieces for roasting and braising.  I can easily break-down a lamb in less than 7 minutes; my record is 2 lambs in 11 minutes.  Keep in mind butchering is my least favorite job to do in the kitchen, I’m a closest wanna-be vegetarian and I just want to get it done as quickly as I can.  The below video of me breaking-down a lamb is a couple of years old.

 

 

We have already started serving the chops with some braised meat:

Herb Marinated Grilled Lamb Chops and Braised Lamb with Roasted Fingerling Potatoes, Crushed Olives, Pickled Cauliflower, Parsley, Marcona Almonds, Goat’s Milk Feta and Mint Salsa Verde

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Being just one lamb there are not a lot of chops, even paired with braised lamb meat we will only have 7 orders before we switch the chops out with roasted loin which will only make an additional 5-6 orders. Later this week or perhaps the beginning of next we will have a roasted lamb leg sandwich on the lunch menu and a braised lamb dish, possibly a pasta dish. Then it will be gone…

 

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loins to be sous vide

 

 

 

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legs waiting to be marinated, roasted and sliced for sandwiches

 

 

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