Agricola Lamb
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We do not now why our lamb tastes this good but it does. It is not the common flavor of New Zealand Lamb ... we think it is a combination of the breed (pure icelandic breed) and our pastures and not only the variety of grasses and legumes that populate our hills but also the unique combination of minerals that are characteristics of this land. We process our own lamb twice a year. so if you are interested in a full lamb (between 30 and 40 Lbs) call us around January or September to make a reservation. Our land allows us to raise only about 30 lambs a year so it is a limited product for our farm.
Picture on the right: lamb legs roasted on the fire along with pears and peaches during one of our farm dinners
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Lamb Shoulder -
Lamb shoulders are bone in and they are relatively small. The shoulder likes to be cooked or roasted at low temperature for long periods of time. Most Italian recipes include the use of fatty pork cuts that are used to stuff or wrap the shoulder, however, this is not necessary with our lamb. Do not overcook. Here is a traditional recipe for either lamb leg or shoulder: Agnello alla Materana |
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Lamb Leg
Lamb leg is bone in and includes only the top part of the leg (the shank is removed - the picture above represents the whole leg including the shank). A slow roasting of this cut is preferred but also you can braise it. Legs are the larger cuts so ideal for a party of 5 or 6 people. An idea for some flavors that are great with our lamb that you may not think of? pistachios nuts, peas, pine nuts. Indeed, these are the the main ingredients for a medieval recipe from Liguria for a stuffed lamb. But you do not need to go crazy stuffing the leg, just add these flavors to your sauce and enjoy. The Agnello alla Materana is also a great recipe.
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Lamb Shoulder Chops - bone in
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Lamb Double Loin Chops - bone in
As seen in the picture on the left. The bone is left in the middle. Our lambs are quite small so the chops per se are not very big. We put 2 double chops (= to what you see in the picture) in one package. Each package is 0.4 to 0.6 Lbs. This cut requires high heat for short period of time and you should shoot for a medium cooking. |
Rack of Lamb
This is the most common cut and does not need a presentation. Funny fact, in the US we are not allowed to cut more than 9 ribs in the rack, so for all of you Europeans who have been looking for the missing 4 ribs for your recipes ... call the US government and protest. |
Lamb Ribs
similarly to pork ribs these need long time at low temperature. They are ready when the meat start retracting form the end and exposed a clean bone. They are not as meaty as pork ribs (lambs raised only on grass are leaner animals) but their flavor is delicious. |
Lamb Shank
When I think mouth watering sexy food, I think of lamb shank. Valentine is not the same without a lamb shank, and that is so for any romantic dinner. Heck, I do not even need my partner to be there for the romantic dinner if I have a lamb shank. there are tons of creative recipes out there for shanks. remember to use low and slow temperature and braise it. |
