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.
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.
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
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…