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Buying lamb products near Trumbull, CT

boehmkeb Jul 31, 2011 11:40 AM

Can anyone suggest a good place to buy lamb near Trumbull, CT?

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  1. bagelman01 Jul 31, 2011 03:00 PM

    If you must shop in Trumbull, try Poricelli's, BUT it's worth the 25 minute drive to New Haven and Ferraor's on Grand Ave for lamb, veal, duck, etc.

    I live in Trumbull and make the drive for specialty cuts

    2 Replies
    1. re: bagelman01
      boehmkeb Jul 31, 2011 07:05 PM

      Thanks bagelman. I went to Ferraro's years ago and completely forgot about it as it is never or seldom advertized in the Trumbull area. You're right. It is worth the 25 minute drive.

      1. re: boehmkeb
        bagelman01 Aug 1, 2011 04:51 AM

        I live in Trumbull the last 6 years, but am from New Haven and am there regularly to see aged parent. Ferraro's is my go to place for non-readilly available meats. This week I picked up a couple of beef toungues to slow roast on the BBQ

    2. foleyd7 Jul 31, 2011 04:35 PM

      A&S Fairfield has leg of lamb (both unmarinated and already-marinated) and also has lamb loin chops. The lamb loin chops have been a favorite of mine this summer on the grill with a 4 hour pre-soak in olive oil, garlic (lots) and oregano. I have also bought rack of lamb there around the holidays, but I don't think they carry it year round. You can probably call and find out if that is the cut you are looking for.

      1. c
        chefstu Aug 1, 2011 06:54 AM

        If you are willing to drive to New Haven to Ferraro's then you should come to the Wooster Farmers Market on Saturday mornings and buy your lamb from Sankow's Beaver Brook Farm.
        All spring lamb and the best flavored lamb available in the state. IMHO.

        11 Replies
        1. re: chefstu
          harrie Aug 1, 2011 09:49 AM

          Second on the Sankow lamb - I am not a lamb lover, but theirs is very tasty. Got a butterflied leg from them last week, marinated it, and put it on the grill. The pricing is probably a little different than Ferrarro's, though.

          1. re: harrie
            boehmkeb Aug 1, 2011 10:40 AM

            I really don't understand why there is such a limited amount of lamb sold in most grocery stores in this area and why it is so expensive and why, what they do have, seldom goes on sale -- think spring lamb -- you would have thought there would be have been some sales. In Stop and Shop, most of their lamb is from Australia.

            1. re: boehmkeb
              harrie Aug 1, 2011 01:24 PM

              Don't get me wrong - the lamb I buy from Sankow's is well worth the price; but I believe it is slightly more expensive than what you find in stores. Or maybe not, based on your experience. What I am buying from Sankow's is a very fresh (it's frozen, but I mean slaughtered recently) piece of local, pasture-raised lamb; for me (and I know, those aren't important factors to everyone) that's a good value.

              As for lamb's scarcity in the stores, I dunno. I do know that I eat it 3-4 times a year, tops, so I'm guessing if there were a larger demand, there'd be more lamb in stores.

              1. re: harrie
                bagelman01 Aug 1, 2011 02:31 PM

                I eat lamb about every 10 days, BUT I am the exception in America. Most Americans do not care for lamb, don't like the smell, etc. There is a great pro-beef, anti-sheep bias in the USA that has often been prtrayed in movies. All I can remember is a western with Glen Ford as a sheepherder being attacked by beef interests.

                Local lamb is great, but there is little local slaughtering in the northeastern US anymore.
                I detest the Australian or New Zealand lamb. I want fresh USA lamb, and if I choose to freeze for next winter, that's my choice. I do not buy already frozen lamb so Sankow's is not a choice for me.

                It's all about supply and demand, demand for lamb is low, so the price is high in the stores because of low turnover and spoilage. i was in Poricelli's yesterday and rib chops were $17.99 lb. I wouldn't bt that. Shoulder blade chops were $5.29. When I catch a sale at $3.99 I stock up. I also use breast of lamb, lamb neck bones, and cubes lamb for skewers/kebabs or grinding.
                I was never a fan of leg of lamb, so I don't pay attention to the prices.

                1. re: bagelman01
                  boehmkeb Aug 1, 2011 02:48 PM

                  I think there is a demand, but no outlet to express it. $17.99 a pound! That is obscene. I've gone to Food Bizarre in Bpt. and even they don't have much lamb. They do have goat and oxtails.

                2. re: harrie
                  chefstu Aug 1, 2011 03:28 PM

                  I been buying from Sankow's for 20 years, both for home and my restaurants. I defy you to tell the difference between their frozen lamb and fresh, when its been properly stored and thawed. I know for a fact that they age their whole lamb for 3-4 days after slaughter, then butcher, vacuum pack and freeze in 1 day. Vac packing removes the air from the product which in turn reduces the size of the ice
                  crystals in the frozen meat. The smaller the ice crystals the less freezer damage to meat flavor and texture. Sankow's turnover is every 2 weeks, meaning they butcher and sell ALL their lamb in 14 days or less. So if you buy their meat frozen it was probably within the last 14 days.

                  1. re: chefstu
                    boehmkeb Aug 1, 2011 04:34 PM

                    Wow. Thanks for the professional endorsement and the explanation about how they store and butcher the meat. I've never really understood the freezing process--actually I've always hated using frozen products because I felt that something was lost in the process, but this explains a lot about the proper way to age and freeze fresh game. I appreciate being educated chefstu.

                    1. re: chefstu
                      foleyd7 Aug 1, 2011 04:43 PM

                      I've always avoided frozen meat of any kind - - - whether I buy it frozen or freeze it myself - - - becuase I never like how it turns out compared to fresh meat - - - hence I'm at a store about 4 - 5 times per week to buy meat (chicken, turkey, sausages, beef, lamb, etc).

                      What tips do you have for proper thawing?

                      1. re: foleyd7
                        boehmkeb Aug 1, 2011 05:14 PM

                        I hear you. Even though it is annoying to be at the store several times per week, I do it because I think fresh is better than frozen. My sister in law lives in middle new york state and swears by freezing, but I am resistant. I have no tips for freezing or thawing. Whenever I freeze food, because I don't do it often, I tend to forget or lose it in the mix of my freezer and then I get uncomfortable that it has been in there too long. I don't want to make my guests ill!

                        1. re: foleyd7
                          chefstu Aug 2, 2011 07:33 AM

                          My statements only apply to CRYOVAC (vacuum packed) meats.
                          But the best way is to thaw overnight in the fridge.

                        2. re: chefstu
                          harrie Aug 1, 2011 05:06 PM

                          << I defy you to tell the difference between their frozen lamb and fresh, when its been properly stored and thawed.>>

                          I agree with you!! Having initially called it fresh, I expected someone to call me on it and say something like "Oh. yeah? I just looked at their lamb and it's all frozen...."

                          I've only been buying from them for 4-5 years, but like their products possibly as much as you do.

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