Grass-fed, Free-range Lamb

[MGZ]

It's almost Easter and I have a family that, for the most part, is comprised of non-lamb eaters. This year, however, we have enough lambivors coming from outside the usual core that I get to prepare a leg. So, being a fan of heritage pork, grass-fed beef, etc., I want old -school lamb for the Holiday. Anyone have recomendations/experiences with mail ordering?

If it matters, the preparation will be basic: simple marinade (S&P, Olive Oil, maybe rosemary and garlic) then grill-roasted over wood and coals.

Thanks!

(BTW - I didn't see this topic after searching, so I bed your pardon if I am repeating something.)

Edited to add: If you know a butcher in Central New Jersey where I can get it, all that much better!

[almansa]

Lamb from New Zealand and Iceland is grass-fed, but certainly not local. Of the two I prefer Icelandic, but it is seasonal, and I don't remember the season.

[mcf]

My understanding is that in the U.S. lamb is also grass fed because they fare so poorly on feedlots. This link supports that, though says some are corn finished in the U.S. Costco has good Australian lamb, which is always range fed to my knowledge. They always have rib and loin chops and boneless legs.

Here's the U.S. info: http://www.americanlamb.com/media/qui...

[almansa]

Most lamb in the US is grain-finished like cattle. It makes the meat more appealing to the American palate. What you hear is "Colorado lamb," which means that, in the warmer months, lamb is fed grain in Colorado after grazing on grass somewhere else. In the cooler months the operation moves to Northern California. Australia has both pastured and grain-finished lamb. There are plenty of local farms throughout the US that 100% pasture raise lamb, and I'm sure there are some in NJ. There are definitely some in PA.

[mcf]

Here's what the link at americanlamb.com specifies:

"American Lambs are raised on natural grasses in lush pastures across the country and are free of artificial growth hormones. Most lamb produced east of the Mississippi River is not grain fed, because producers have access to high-quality natural resources. Some western American Lambs are big enough right off the range, but most lamb produced west of the Mississippi River is finished on a high quality diet of corn and alfalfa. The grain finishing creates a consistent and delicious flavor that American consumers prefer."

[almansa]

But eastern lamb such as Summerfield Farm and Jamison's eat grain and alfalfa in the winter months, anyway, as the grazing isn't great. Niman Ranch lamb is the result of Bill Niman's dislike of lamb, and his goal was to make it beefy. But the OP wants lamb that tastes like lamb and I totally agree. I just think it's funny when customers come in demanding their lamb be Colorado lamb. Frankly I like Aussie lamb for both a gamier flavor and better eye confirmation. And to the OP: you might want to choose a more mature lamb - called a hogget in some parts - for the flavor you seek. It's not quite mutton, but it's a bit beyond lamb.

[ML8000]

Don't know NJ but finding a Halal or Kosher butcher for lamb seems logical. Halal butchers in the Bay Area do a very good job, both very fresh and very reasonable in price. I'd have to guess there's a few of either in NJ.

[MGZ]

I guess another way to put it is I am trying to find "throwback" lamb. I recently had a rack of lamb in a restaurant and it had so little gaminess that it might as well have been veal. Most of the "supermarket" lamb I've had in the past few years has been similarly bland.

I'm thinking about a beyond old school preparation, something practically biblical. In fact, I think I am going to be able to get some wood from an olive tree. I just figured there must be a way to get a leg that would be appropriate. Should I be looking for mutton or is that too much for most folks??

[mcf]

The Costco lamb isn't bland at all. In fact, I use yogurt and/or lemon marinade to cut the gaminess for that reason. My daughter loves gaminess and she recently made mutton and loved it, so that's a way to go, too.

[Harters]

Mutton would always be my first choice for taste but appreciate that it benefits from slower cooking so perhaps wouldnt use if I wanted chops (for that I try and find hogget but that seems to be even harder to find than mutton).

Supermarket lamb (like most supermarket meats) tends to be bland mainly because it is killed before it has time to mature and, similarly, supermarkets want to achieve the best weight (so are not willing to hang meat for a proper period of time.

[nvcook]

I am very lucky that 2 friends here in north central Nevada raise sheep. One is a large ranch operation, the other much smaller. Both products are range (grass) fed and incredibly wonderful. I never liked lamb until I had it from here. Another option to consider, is a 4-H show at the county fair where they auction the animals the kids have raised. Go in on a lamb with a friend or two. Here, at least the butchering and packing is part of the gig.

[Fine]

Just came across this post. I grew up on Long Island on kosher lamb, which was, to my taste, wonderful. Never so much as a hint of gaminess but lots of flavor. I've enjoyed lamb in France and lamb from Sonoma but don't care at all for Australian or NZ.

A few years ago we were wondering what happened to all the Basque sheepherders in NV of years ago and whether there existed a NV lamb; I failed to locate anything online at that time.

BTW--had rib chops at a Manhattan steak house last year and they tasted just like those I remembered from my childhood. Waiter didn't know for sure but thought they might be from NJ.