Ground Lamb
Great for everyday (and special occasion) use. Use the ground for stir-frying, stuffing in grape leaves or dumplings, as well as shaping into burger patties or kofta.
I had Lebanese great-grandparents that emigrated to Cuba in the early 1900s. I had an interesting perspective on Cuban food when growing up and had thought that the stuffed grape leaves, kibbeh, hummus, tabbouleh and baba ghanoush that I had enjoyed were traditional Cuban fare. Lamb was difficult to source on the island and pork or beef were often used as a substitute, but the spice and methods from Lebanon were present in the arabic-latin fusion. Reconnecting with my roots by raising my own sheep and using my lamb in family recipes makes me very proud. If only my grandma could have seen and enjoyed this - love you Grandma Haydee (I was named after her)!
We humanely raise our flock of sheep in a sustainable manner with a limited carbon footprint for local market (eg. electric farm vehicle and on-farm or local nourishment). The sheep are rotated on lush green pastures in Ithaca (Town of Caroline) during the growing season and consume locally-sourced hay during the winter months. The lambs were born on our farm and grew up being respected by their shepherds (Haydee and Paul). Each cut is locally processed in a USDA certified facility.
Great for everyday (and special occasion) use. Use the ground for stir-frying, stuffing in grape leaves or dumplings, as well as shaping into burger patties or kofta.
I had Lebanese great-grandparents that emigrated to Cuba in the early 1900s. I had an interesting perspective on Cuban food when growing up and had thought that the stuffed grape leaves, kibbeh, hummus, tabbouleh and baba ghanoush that I had enjoyed were traditional Cuban fare. Lamb was difficult to source on the island and pork or beef were often used as a substitute, but the spice and methods from Lebanon were present in the arabic-latin fusion. Reconnecting with my roots by raising my own sheep and using my lamb in family recipes makes me very proud. If only my grandma could have seen and enjoyed this - love you Grandma Haydee (I was named after her)!
We humanely raise our flock of sheep in a sustainable manner with a limited carbon footprint for local market (eg. electric farm vehicle and on-farm or local nourishment). The sheep are rotated on lush green pastures in Ithaca (Town of Caroline) during the growing season and consume locally-sourced hay during the winter months. The lambs were born on our farm and grew up being respected by their shepherds (Haydee and Paul). Each cut is locally processed in a USDA certified facility.
Great for everyday (and special occasion) use. Use the ground for stir-frying, stuffing in grape leaves or dumplings, as well as shaping into burger patties or kofta.
I had Lebanese great-grandparents that emigrated to Cuba in the early 1900s. I had an interesting perspective on Cuban food when growing up and had thought that the stuffed grape leaves, kibbeh, hummus, tabbouleh and baba ghanoush that I had enjoyed were traditional Cuban fare. Lamb was difficult to source on the island and pork or beef were often used as a substitute, but the spice and methods from Lebanon were present in the arabic-latin fusion. Reconnecting with my roots by raising my own sheep and using my lamb in family recipes makes me very proud. If only my grandma could have seen and enjoyed this - love you Grandma Haydee (I was named after her)!
We humanely raise our flock of sheep in a sustainable manner with a limited carbon footprint for local market (eg. electric farm vehicle and on-farm or local nourishment). The sheep are rotated on lush green pastures in Ithaca (Town of Caroline) during the growing season and consume locally-sourced hay during the winter months. The lambs were born on our farm and grew up being respected by their shepherds (Haydee and Paul). Each cut is locally processed in a USDA certified facility.