Marcho Farms

03/13/2026

Make it lamb this St. Patrick's Day!

A rich, slow-cooked lamb stew is the real Irish tradition — and there's nothing better to wash it down than a cold pint of Guinness.

We carry Marcho Farms all-natural American Lamb, humanely raised on family farms right here in the U.S.A. The flavor is savory, clean, and exactly what a proper St. Paddy's Day meal deserves.

You can grab these cuts from our freezer section:
• Ground Lamb – $9.99/lb
• Lamb Shanks – $9.99/lb
• Lamb Stew Meat – $13.99/lb
• Lamb Loin Chops – $17.99/lb
• Lamb Rib Chops – $35.99/lb

Supplies are limited, and we recommend ordering ahead. Call us at 262-248-3339, option 3 and one of our Meat Ambassadors will be happy to help!

Have you ever cooked with lamb?

Drop your favorite recipe in the comments...we'd love to see what you make!

02/11/2026

The Gold Standard in Product and Process -
Marcho Farms reputation for producing the highest quality, best tasting meats on the market has been hard-earned and well-deserved. Our commitment to providing the highest standard of tender care to the animals we raise has translated to world-class cuts of lamb and veal that consistently make mouthwateringly delicious meals that are worthy of the Marcho family table, and yours.

12/25/2025

12/08/2025

Veal Tenderloins

Prep Time: 10 minutes
Cook Time: 45 minutes

Ingredients

1 pound small red-skinned potatoes, halved
1 tablespoon vegetable oil
1/4 teaspoon salt
1/8 teaspoon black pepper
8 thin boneless veal cutlets (about 2.75 lbs total)
3/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried rosemary
2 tablespoons vegetable oil
2 Gala apples, peeled, cored and thinly sliced
1 cup frozen chopped onion, thawed
1 tablespoon jarred chopped garlic
1 tablespoon plus 1 tsp cornstarch
2 1/2 cups apple cider
2 tablespoons Dijon mustard
Steamed green beans (optional)

Directions

1. Potatoes. Heat oven to 450 degrees . Toss potatoes with oil, salt and pepper. Place on a rimmed baking pan and roast for 20 minutes or until tender. Turn after 10 minutes.

2. Meanwhile, season veal with 1/2 tsp of the salt, 1/8 tsp of the pepper and 3/4 tsp of the rosemary. Heat oil in a large nonstick skillet over medium-high heat. Add veal; cook 2 minutes per side. Remove to a plate; keep warm.

3. Add apples, onion and garlic to skillet; cook 5 minutes, stirring occasionally. Combine cornstarch and cider; add to skillet. Stir in remaining 1/4 tsp each salt and rosemary and remaining 1/8 tsp pepper. Simmer 1 minute until thickened; stir in mustard.

4. Serve veal chops and potatoes with apples and sauce spooned over and, if desired, green beans on the side.

11/10/2025

Lamb Loin

Prep Time: 20 minutes
Cook Time: 12 minutes

Ingredients

3 tablespoons soy sauce
3 tablespoons vegetable oil
2 tablespoons sherry
2 shallots
6 cloves garlic
2 tablespoons fresh ginger
2 tablespoons Chinese five-spice powder
1 serrano pepper
2 tablespoons brown sugar
1/2 teaspoon ground anise seed
1/2 teaspoon salt
2 pounds lamb loin chops

Directions

1. In a blender or food processor, blend the soy sauce, oil, sherry, shallots, garlic, ginger, Chinese five-spice powder, serrano pepper, brown sugar, anise, and salt until smooth. Place the chops in a large bowl. Pour the blended mixture over the lamb chops, cover, and marinate at least 1 hour in the refrigerator.

2. Preheat grill for high heat.

3. Lightly oil the grill grate. Discard marinade. Place chops on the grill, and cook 10 minutes on each side, or until juices run clear.

10/17/2025

Our Story - Marcho Farms

on his parents’ dairy farm in Susquehanna County, Pennsylvania. His love for dairy animals and working the fields led to him raising his first calves for veal at the age of 20 in 1969. Wayne and his wife Martha “Marty” Derstein started their family home and veal farm in the Pennsylvania Dutch ...

10/17/2025

Veal Stew

Prep Time: 15 minutes
Cook Time: 70 minutes

Ingredients

3 tablespoons olive oil
2 1/2 to 3 pounds boneless veal stew meat, cut into 2-inch cubes
2 tablespoons all-purpose flour
1 (10-ounce) package frozen, peeled pearl onions
3 medium carrots, peeled and cut into 1-inch pieces
1 (14-ounce) can diced tomatoes
1 cup chicken broth
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons grated lemon zest
2 to 3 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
12-ounce package medium-width egg noodles

Directions

1. In a 4-quart Dutch-oven, heat the oil over medium-high heat. Cook the veal in batches, lightly browning each piece on 2 sides. Remove to a bowl with slotted spoon. Add more oil to skillet between batches if necessary. Sprinkle the veal with the flour and toss until well-coated.

2. Add the onions, carrots, tomatoes with juice, chicken broth, oregano, lemon zest, salt and pepper to the pot and stir to combine.

3. Return the veal to the pot and stir well.

4. Bring the stew to a boil over medium-high heat. Reduce the heat too low. Cover and simmer for 1 hour, or until the meat is tender.

5. Stir in the lemon juice and parsley. Simmer uncovered for 10 minutes more, or until heated through.

6. Meanwhile, bring a large pot of lightly salted water to a boil. Add the egg noodles and cook according to the package directions. Drain well. Serve the stew over the egg noodles.

09/30/2025

Leg of Lamb

Prep Time: 30 minutes
Cook Time: 50 minutes

Ingredients

3 pounds butterflied American Lamb leg
Salt and pepper, to taste
Salt and freshly ground black pepper
6 cloves garlic
3 stems fresh rosemary

Mint-Pistachio Pesto:

1 cup shelled, toasted pistachios (toast in a pan or for 8 to 10 minutes in a 350° oven)
1 cup fresh mint (leaves only)
½ cup fresh Italian parsley (stems are okay)
¼ cup plus 2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice (to taste)
1 teaspoon lemon zest
½ teaspoon sea salt (to taste)
Freshly ground black pepper, to taste
Pinch of red chile flakes

Directions

1. Lay lamb leg open on a cutting board. Trim off visible fat. Season lamb generously with salt and pepper; allow to sit at room temperature for 30 minutes prior to grilling.

2. In a food processor, add pistachios, mint, parsley, oil, vinegar, lemon juice, lemon zest, salt, pepper and chile flakes; blend until somewhat chunky.

3. Preheat grill to medium-high. Grill the lamb leg to medium-rare (remove from heat when thermometer reads between 130°F and 135°F), or to desired doneness.

4. Rest the meat, lightly covered, for at least 10 minutes before serving. Slice meat across the grain into thin slices.

5. Serve lamb with the pesto, grilled vegetables and a salad.

08/27/2025

Join the Marcho Farms team! The success of Marcho Farms is because of dedicated employees that provide top-quality products to the food industry across the world. We make it a priority to have competitive compensation, generous benefits, and a friendly work environment.

Join the Marcho Farms team! The success of Marcho Farms is because of dedicated employees that provide top-quality products to the food industry across the world. We make it a priority to have competitive compensation, generous benefits, and a friendly work environment.

08/27/2025

Veal Chops and Mushrooms

Prep Time: 15 minutes
Cook Time: 2.5 hours

Ingredients

2 teaspoons grapeseed oil, divided
1.5 pounds veal
Kosher sea salt
1/2 ounce dried porcini mushrooms
1 cup boiling water
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 tablespoon double-concentrated tomato paste
Several sprigs of fresh thyme
2-3 fresh bay leaves, or one dried
1/2 cup port wine, divided
1/2 cup dry red wine
Freshly cracked black pepper
A splash of sherry vinegar

Directions

1. Preheat oven to 325°F.

2. Soak the porcini mushrooms in about one cup of boiling water until soft. Lift the softened mushrooms from their soaking liquid and set aside, reserving the mushroom soaking liquid. Roughly chop the mushrooms and set aside.

3. In a covered braiser or other wide, heavy-bottomed pan with a lid, warm 1 teaspoon of the oil over medium heat until shimmering. Season the veal chops with salt on all sides and add them to the pan in batches, browning them well all over, and adding the remaining oil to the pan as needed. Set the browned meat on a plate or platter and set aside.

4. Add the onion, celery, and carrot to the pan, season with a big pinch of salt, and cook until slightly softened, stirring them to scrape up any browned bits from the bottom of the pan. Clear a spot in the bottom of the pan and add the tomato paste, allowing it to toast for a minute before stirring it through.

5. Turn off the heat, arrange vegetables until they are in an even layer, then add the veal chops back to the pan on top of the vegetables with the cut sides of the bones facing up. Scatter the chopped porcinis and thyme around the pan, and then add the bay leaves, the reserved mushroom soaking liquid (leave any grit behind), 1/4 cup of the port, and the red wine. Cover tightly and place into the oven for 2 to 2.5 hours, until the meat is very tender. Check the meat periodically and add a bit of water if the mixture looks dry.

6. Remove the chops and set them aside, covering them with foil to keep them warm. Remove the bay leaves and any thyme stems and discard. Remove the softened vegetables from the pan, covering to keep warm. Return the pan to the stovetop and add the remaining ¼ cup of port, then cook over medium heat for another 10-15 minutes until the sauce is slightly reduced. Add the sherry vinegar and lots of freshly cracked black pepper, stirring through. Return the veal chops to the pan, stirring to coat them in the sauce and re-warm them before serving.