*LIMITED* Lamb Neck Steaks
Known as the “chef’s secret,” lamb necks, when cut into steaks, are an attractive cut that can be made into stew or a grilled meal. I have had difficulty in finding this cut locally in Ithaca (especially prepared by the butcher in this fashion) and took the time to discuss this with my butcher how I wanted it to be done. Personally I like to make a wine braise and shred the softened meat in its own gravy to make a sauce for a rigatoni pasta topped with crème fraiche.
I have a very limited number of these steaks!
$13/lb
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.
Known as the “chef’s secret,” lamb necks, when cut into steaks, are an attractive cut that can be made into stew or a grilled meal. I have had difficulty in finding this cut locally in Ithaca (especially prepared by the butcher in this fashion) and took the time to discuss this with my butcher how I wanted it to be done. Personally I like to make a wine braise and shred the softened meat in its own gravy to make a sauce for a rigatoni pasta topped with crème fraiche.
I have a very limited number of these steaks!
$13/lb
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.
Known as the “chef’s secret,” lamb necks, when cut into steaks, are an attractive cut that can be made into stew or a grilled meal. I have had difficulty in finding this cut locally in Ithaca (especially prepared by the butcher in this fashion) and took the time to discuss this with my butcher how I wanted it to be done. Personally I like to make a wine braise and shred the softened meat in its own gravy to make a sauce for a rigatoni pasta topped with crème fraiche.
I have a very limited number of these steaks!
$13/lb
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.