Circle A

01/29/2020

https://omnivorescookbook.com/recipes/mongolian-roasted-lamb-breast
This recipe is the most delicious way I've tried to cook lamb ribs! I can't stand all that fat on lamb ribs, but when eating these ribs, it's easy to separate the meat from the fat.
The seasoning and crispiness were a fabulous compliment to our delicate tasting lamb.
It's not too late to reserve a lamb. They've been taken to the butcher, so specific cut requests are no longer accepted.

The lamb is nicely charred and crispy on the surface, its meat tender and moist.

08/29/2019

Love gyros? Here’s a way to use ground lamb:

Make restaurant worthy homemade gyro meat and gyros -flat breads filled to bursting with garlicky, herbed, crisped strips of Greek/Lebanese meatloaf.

08/14/2019

The lambs are growing up and enjoying the summer grasses.
Taking reservations for whole and half lambs.
You pick up at butcher, approximately February.
$3.00/lb on the hoof + $85 butcher fee.

This meat is not gamey, but is mild and a little sweet.

09/29/2018

Q: Why did the lamb call the police?

A: He had been fleeced.

09/29/2018

Restaurant quality grass fed Katahdin lamb available soon!

Make your reservation now for half or whole lamb. They'll be taken to the butcher at the end of November. Availability is limited.

$3/lb on the hoof + butcher fees.

You reserve the desired cuts (chops, roasts, ribs, sausage, parts) and pick up at Garfield Meats.

$40 deposit for half and $80 for whole lamb.

08/07/2018

A few lambs will be ready for butcher later this year. Make reservations soon for a half or whole lamb.

11/07/2017

Sales for lamb are now closed, but reservations for taking a lamb home in the spring or the meat from the butcher in a year are welcome.

10/10/2017

Deadline for lamb reservations is October 24th! Have you ever had the chance to compare "lamb" with "mutton"?

09/26/2017

Reservations available for grass-fed lamb available, hopefully, for Christmas dinner (and save some for Easter/Passover).

With neither artificial hormones nor antibiotics or any other yucky icky additives (not even Doritos or Cheetos), these pasture raised lambs have enjoyed the good life, and as the Katahdin breed, provide mild, non-gamey meat.

$4/lb hanging weight + $85 butcher fee. Hanging weight last season ranged from 55-70 lbs. Can order 1/2 or whole lamb.
25-30% of weight is lost to processing. For the original weight of the lamb, multiply hanging weight by 1.7.
$80 deposit for whole and $40 for half.
For a 55 lb hanging weight, the final cost of meat, including butcher fee, is $7.92/lb. (The rate would decrease as the lamb increases, due to the dilution of the butcher fee.)

Requests for a variety of cuts and parts to your preference are welcome (chops, shanks, roasts, sausage, heart, tongue).
The meat will be processed at Garfield Meats, and butcher fee will be given to the shop.

P.S. It's good meat.

02/15/2017

We have new lambs! Will have to take some good photos soon. Reservations for lamb in late fall/winter are welcome.

01/02/2017

Our winter sheep, with the Prisma app. No animals were harmed in the production of this photo. ☺️