- globalgourmand Nov 16, 2009 07:11 PM
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...
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.
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.
159 Wheeler Rd, Concord, MA 01742
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.
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.
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.