CSA 2024: savanna-pastured whole Lamb cuts bundle

This bundle is a volume discount of cuts equivalent to a whole lamb:

* savanna-pastured Lamb rib chop *

Approximately 2 pounds.
The most tender small cut of lamb, delectable.
A simple searing is all that is needed for these amazing pieces.
Most nutritious when cooked rare or medium-rare. We recommend searing in a little real 100% grass-fed butter, the homemade kind is even better. Add a dash of real salt and pepper.

* savanna-pastured Lamb loin chop *

Approximately 4 pounds.
The most tender medium size cut of lamb, easy to prepare.
Cook them easy and fast as they are best prepared rare to medium-rare. Rub with herbal seasoning or just a dash of real salt and pepper. We use medium heat and go by the 3 minute rule: 3 minutes one side, flip, 3 minutes other side, done.

* savanna-pastured Lamb leg, smoked *

Approximately 5 pounds.
The center leg of lamb is our largest cut, which can feed a whole family. Leftovers smell amazing when reheated in a toaster oven.
This cut has been naturally hickory wood smoked (no toxic chemicals, as always).

* savanna-pastured Lamb liver *

Approximately 1 pound.
The most nutritious cut we sell of lamb. Wonderful for making pâtée, see our recipe!
Organ meats are the most concentrated source of just about every nutrient, including important vitamins, minerals, healthy omega-3 fats, and essential amino acids.

* savanna-pastured Lamb & mutton ground *

3 pounds.
The easiest cut to prepare for lamb beginners, cooks just like ground beef, only more nutritious.
Great encrusted with herbs, and topped with carmelized onions.
Approximately 3/5 lamb, 2/5 mutton. (The *true* definition of “lamb” is under 1 year old.) Mutton animals had only herbal wormer (no toxic chemicals).

* savanna-pastured Lamb neck slices *

Approximately 1 pound.
Cooked low & slow, this cut is a great bioavailable source of collagen.
Braised low and slow, lamb necks are meaty and offer a wonderful, savory experience. Pair it will couscous or saffron rice with a side of sautéed mushrooms.

* savanna-pastured Lamb foreshank *

Approximately 2 pounds.
Our most economical cut, used with wine marinade in osso bucco recipes.
Slow-cooking in red wine brings out the smooth flavor and aroma of this popular cut. Braised first, then drizzled with a savory sauce is another delicious option.

Since each animal is different, we'll combine cuts to match equivalent pounds.