Hello Lamb Friends:
It’s hard to believe that we are heading towards the holidays and the turn of the calendar year. I caught this photo of the ewes just as the leaves were peaking here in Leyden. The sky was incredible, the maples were golden and the sheep were curious. Sometimes you are there at the right moment and that day was it.
Just a short note today to remind you that tomorrow is the second to last Amherst Farmers Market on the Common from 7:30 to 1:30. I have just picked our last batch of lamb from the processor. It looks beautiful. I’ll bring all the regular cuts with me:
Ground Lamb, Half Legs, Shoulder Chops, Loin Chops, Rack of Lamb, Shanks, Stew Meat (cut from the Leg), Liver, Kidneys, Hearts
If you are thinking towards a nice roast for the holidays, we have a large selection of half boneless legs available. They weigh between 1 1/2 to 3 1/2 pounds. If you would like one held at the market, just let me know. I will have a selection with me. This year we do not have bone-in legs. Here is my favorite way to roast a leg of lamb.
You can text me at 413-325-5718 or call the Lamb Line at 413-774-6514. You can also come to the farm to our self-serve farmstore which is open daylight hours. Cash or check unless you let me know when you are coming.
I will have some new pieces of my handmade, hand painted pottery and tea towels at the market too.
Thank you so much for the support of our farm and family.
Have a wonderful weekend and see you at the market.
Yours in delicious local food,
Kristin, Mark and Julia
Leyden Glen Lamb
Your recipe is for bone in but you say you don’t have that so would the recipe be the same for no bone? Thank you Kristin! Melissa