Ground Lamb – 3 lbs.

Ground lamb should be a staple of any meat lover’s repertoire: the burgers are extraordinary, and as a ragù for pasta (pappardelle, please!), it is a stone-cold classic. It’s also perfect for lamb meatballs, lamb chili, and, of course, as the foundation for Shepherd’s Pie, the greatest pub food of them all! Consuming ground meat is the best way to ensure a true nose-to-tail, sustainable farming system because it uses the remainder of all the best cuts. Heritage Foods’ lamb is sourced from its longtime farm partner in Vermont, Tamarack Sheep Farm, where three rare breeds of lamb are raised on pasture-breeds that have been raised there since the 1920s. Lamb is a seasonal livestock available four or five times a year. Heritage Foods’ lamb is always sourced 100% from heritage breeds raised on pasture by Ben Machin and Grace Bowmer of Tamarack Sheep Farm in Vermont and is 100% antibiotic-free.

Patrick Martins founded Heritage Foods in 2001 to preserve endangered species of livestock from extinction. These species were the foundation of our food supply for 5,000 years, yet they receive almost no attention. Today, Heritage Foods supports over fifty family farms that raise Heritage breeds – the very foundation of our agricultural history and gastronomic identity. These animals are raised humanely, outdoors, on pasture, using traditional farming techniques. The result is the world’s best-tasting, highest-quality meat – more marbled and boasting a far more profound taste and depth of flavor than what you’ll find at the supermarket. This is what meat used to taste like, and what it’s supposed to taste like, and with one bite you’ll understand the difference!

MORE DETAILS

This package serves 6-8 people and includes 3 lbs. of Ground Lamb

• Each 1 lb. is packaged individually

INSTRUCTIONS / STORAGE

• Heritage Foods ships Monday-Thursday of each week.
• Orders cannot be shipped to P.O. Boxes.
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping.

• Products ship frozen with ice packs, may thaw in transit.
• Upon arrival, place products in the freezer immediately or store in the refrigerator and use within 7 days.

To Serve

• Drain the excess liquid from the package over the sink, remove the ground meat from the packaging, and pat dry.
• Season with salt and pepper right before you begin cooking.
• Heat canola oil in a hot pan. Once the pan is lightly smoking, carefully place the ground meat in the middle and begin breaking the meat apart. Continue to break the meat apart and allow the meat to brown on one side. Some ground meat, such as pork and lamb, is fattier and may require some fat to be drained off while cooking.
• Stir the ground meat carefully in the pan until it is cooked through.
• Drain and serve.