HOME > Chowhound > Greater Boston Area >

Discussion

Local lamb?

  • 12
  • Share

Unfortunately, my local turkey source can't deliver until after this weekend (albeit before Thanksgiving) so I'm thinking about doing a lamb roast for a small dinner party this weekend instead.

I know its not really the season for fresh lamb, but perhaps someone knows of a good source of either quality frozen cuts or mutton from local farms (Eastern MA or as far west as Worcester.)

Otherwise, I suppose I'll have to buy from one of the markets. Does anyone know where Savenor's gets their lamb? I don't live in the city and I've only been to the Cambridge store once. It sure was impressive though! Worth a trip back...

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Pete and Jen's Backyard Birds in Concord has their own lamb in various cuts (frozen). They may be able to help you. Sometimes they have items that are not listed on their website.

    http://peteandjensbackyardbirds.com/

    I have also had lamb from two farms in central Massachusetts, Signal Rock and Chestnut Farms. They are way past Worcester, though. I am mentioning them just in case no other leads pan out for you.

    Oh, for what it's worth, I made a run out to Pete and Jen's this Monday and was (literally) in hog heaven. I came back with a Boston butt roast, leaf lard, jowl, and fatback. The jowl will be the subject of a guanciale-making experiment and the fatback will end up in sausages. In case you are wondering Pete and Jen's started with chicken and has branched out into pork and lamb and rabbit.

    -----
    Backyard Birds
    159 Wheeler Rd, Concord, MA 01742

    1 Reply
    1. re: PinchOfSalt

      If you can make it to the Davis Square farmer's market tomorrow (12-5 pm), Signal Rock is there and has great lamb. If there is something specific you want, I'd give them a call first though, because last week they were running low on some cuts: http://www.signalrockfarm.com

    2. Call Blood Farm in Groton: (978) 448-6669. They usually have lamb, but having it in roast form might require a little advance notice. I have always been quite pleased with the lamb there, however.

      1. I stopped using the Stillman's meat CSA but thought that their lamb was very good. I usually get mine from Tony's Meat market in Roslindale Village (Washington Street). Tony is an italian butcher and been in business since the 60s. Excellent meat mid-priceed and beautifully butchered.

        1. Lionettes gets a lamb every week that is from New England, not sure exatcly where. I have purchased great lamb there. call ahead and have them hold the cut you want.

          5 Replies
          1. re: cassoulady

            Pricey?

            1. re: Ricardo Malocchio

              it actually doesnt seem too $$$ to me for how good it is, cant recall price

              1. re: cassoulady

                I'm already missing the Icelandic lamb, and I'd much rather buy local. The New Zealand lamb that WF usually offers is only so-so. And, of course, not local.

                Love Lionette and thanks for the heads-up, cassoulady!

                1. re: Ricardo Malocchio

                  I often get the lamb shanks at lionettes, they are great and inexpensive.

                  1. re: Ricardo Malocchio

                    Ohhhhhhhhhhhhhhhhh, Icelandic lamb! Were you there?

                    And I miss thosepylsurs! Best hot dog I've ever had. Some gas station convenience store off the ring road. Remoulade, potato salad, fried onions, raw onions, ketchup and sweet mustard. The potato salad made it.

            2. Spectacular! Lots of excellent options, you guys are fantastic! I'm so grateful.

              Mmmmmmmmmm LAMB!

              PinchofSalt- I can relate to your porcine purchasing spree! Isn't that always the case? But do we ever regret it...? NO ;-)

              1 Reply
              1. re: globalgourmand

                No, nevah!!!!! Heheheh

                I just tell myself that I am going to use those things over the course of "the dark time" (now through about the end of January), not all at once. After all, pork-based products and the kitchen rituals to prepare them scare away the evil spirits. Well at least they keep us warm and happy until the sun returns.