fresh lamb for Easter
finally found fresh lamb—yay!
Jimenez Family Farm from Santa Ynez at SM farmer's market (there Wed.+ Sat., plus at Ocean Park and Mar Vista).
they also had rabbit, quail (they'd sold out) and pork.
bought a 4 lb. boneless leg for this Sunday—wasn't cheap (think I paid about $15 a pound), but I'll take this over pre-packaged expensive supermarket lamb any day. plus they'll add $10 reward to a $100 purchase, and they take credit cards.
also bought my first pork belly at Peads and Barnett for $11 lb.
I won't be doing this every week, but happy that the number of stands offering local meat and chicken is multiplying.
can't wait to cook both this weekend.
I bought a lamb from Marcie and Gustavo Jimenez a few years back to slaughter myself for my birthday party. They are good people and Marcie makes delicious pies too.
Ooh, please do report back on your lamb! How are you preparing it? My mouth is already watering.
I'm making rabbit sausage on Sunday (Is that morbid to cook up the Easter bunny??) that I got from Healthy Family Farms at the HFM. They're another great vendor of eggs and meat, though I've only had a kinds of few sausages and some NY (I think) steaks and all were delicious.
I see Jimenez is also at Hollywood, I'll have to give them a try.
last year I bought a mammoth leg at Ralphs, deboned it and stuffed it w/ feta, wilted spinach, garlic and red bell pepper.
that seems like overkill for something this fresh, so I plan on a simple oil/herb rub similar to Porthos' recipe above plus I'll throw in some whole heads of garlic.
will report back on taste.
impressed w/ your rabbit sausage....how many cute bunnies does it take exactly (lol).
Not a sexy local butcher pick but Bristol Farms usually has lamb shoulder. I call and ask them to give me a whole 6-7 lb shoulder and they usually have it on stock. Reasonable around $7-8/lb and very high quality.
I used to order bone in leg of lamb from Meat House but it takes them a couple of days while Bristol usually has it on hand.
I rub the shoulder in black pepper, coarse salt, garlic, rosemary and olive oil (let it sit overnight if possible) and roast it at 300 uncovered for 4-5 hours. Comes out tender with nice caramelized outside.
do you know where their lamb is from? just curious because someone posted about super-fresh fish at their WeHo branch, so I checked it out and was underwhelmed by the selection. Gelsons in Century City was far superior if I was going to pay those kind of prices.
recipe sounds fantastic.
Don't know where the lamb is from. Fish at Bristol Pasadena is pretty good.
Recipe works great with lamb shoulder since it's fattier which makes it more tender and moist after cooking vs leg. Finely chop the garlic and rosemary so it creates a sort of crust. It's my go to holiday dish these days along with bone in breast of veal.