Pink leg of lamb.

As the season turns, lamb often brings savor to celebrations.

The leg is a favorite for Easter. 

The recipe on our website essentially offers the following for a 4 lb leg: 450 degrees for 20 minutes, 325 for another 50. If it is too rare, give it another 5 - 10 minutes, but not more. Let sit for 15 minutes before carving.

The rack-of-lamb provides a fun and easy preparation. Cut the rack between the bones, creating individual chops, and then pan-fry or grill them. Several minutes per side and they are done. Eat with fingers or fork. Delicious and tender.

The shank is fabulous slow-cooked. It responds to most recipes, and we have one to share, which has not made it to the website yet. We’d be happy to send it to you. 

 

Eggs have returned to our larder. We will have plenty for this Sunday

Fresh farm eggs. 

Fresh farm eggs. 

The culvert was fixed and the cows are still on rations. Mark your calendar for a farm tour Saturday May 30 from 11- 3.

In effort to serve you better, we are interested in your reflections on your experience with Grassroots 

Farm & Foods. We have composed a brief on-line survey to complete, if you would be so kind. It is found at:

http://bit.ly/grassrootsfarms

 

On-line ordering is available at:

http://grassrootsfoods.biz/on-line-purchasing, for next delivery being 

 

Wednesday April 8. We are also restocking at Keegans, for your convenience.

 

Thank you.

Drausin & Susan

 

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