Lamb, lamb, lamb at Fresh Farms!

Everything from whole legs to liver, spleen, kidneys, heart, and even caul fat!

I was there last night and saw some trays of hard boiled eggs. On closer examination, I saw that they were lamb fries. A little too close to home, I quickly moved to another section of the store.

They do have a lot of lamb, though. Heads, brains, chunks, breasts, ground, wholes and halves.

I thought the same thing when we were there yesterday - there were lamb parts I'd never seen for sale! Was especially amused at the "Seder Bones" - denuded lamb shank bones sold in 4-packs. First of all, hasn't almost everyone done their Seder already? And second, who the hell needs four shank bonesfor a Seder plate?

Prices were much better than at Sahar, too - would have bought our half-leg at Fresh Farms if we didn't need it sliced a particular way for a certain recipe. Bought a couple of round bone chops for $3.99/lb. vs. $6/lb. for a half-leg at Sahar. I like Sahar, too, but that's a hell of a price difference.

I bought several packs of the "seder bones" for my dogs. The bones are a perfect size for them. The freezer is full!

Mary

seder bones are free at Sunset around Passover

irisarbor wrote:seder bones are free at Sunset around Passover

...and the HP Jewel. According to my dog - you can never have enough shank bones.

Gee...$95 for a leg of lamb (at the local grocer). That is just about $400 for just the legs of the lamb. I think I'm going to raise some lambs!

My mother has been using the same frozen lamb shank bone for years now -- she defrosts it before the seder and shoves it back in the freezer afterwards. I don't even know how old it is at this point.

Suzy

My mother has been using the same frozen lamb shank bone for years now -- she defrosts it before the seder and shoves it back in the freezer afterwards. I don't even know how old it is at this point.

Tradition!

This all reminds me of the time a couple of years ago when my mom, considering the demise of many full-service butchers in her area, decided that the best way to get a proper shank bone was to go to one of the halal butchers on Devon Avenue for her “seder bone.” The butcher’s reaction on hearing Mom’s description of what she wanted: “A bone? You want a bare bone? But why?

Wow, you weren't kidding. I think I even saw a box of baaaa in the prepackaged section.

When I saw the signs for "whole baby lamb" I figured that meant all the major parts boxed up. Nope. It's an entire freaking lamb, eerie grinning face and all. I wonder how people get these home. If I had a twisted mind, and I do, I'd place it on the backseat with its head out the window like a doggie.

This thread is killing me. All I can think of is tender, fatty roast lamb head, fried lamb brains, and braised lamb tongues!

Ordered a 'Baby' lamb today from Fresh Farms. Should be around 20#'s. A $50 deposit is required.
Last year got a small lamb from Spartan Bros but it was way to big.
Ordered a baby lamb from Pinn-Oaks farms about a month ago.
http://www.wisconsinlamb.com/
Called yesterday and three times today to confirm pickup date at Pinn-Oaks and it was like I had never spoken to them at all. They finally acknowledged that i had placed an order but since they, according to the owner, been 'burned' before, they never did anything with the order nor called me to cancel.
Pinn-Oaks made its reputation selling to the OutPost cooperative in Milwaukee and local restaurants leading people to believe that they raised the lamb them selves but their website now reads that they are only a processor and that's what the owner relayed to me this afternoon.
I have purchased legs of lamb from Pinn-Oaks directly before and it was not as if this was my first order.
Pinn-Oaks also goes to the local farmers markets and sells at these venues.
They have a very good 'spiel' but are no different than any other vendor.
Told the owner I would not do business with them again.
Frankly I think that there are many marketeers that are using the Farmers Market venues and the Internet to tout their products as being produced locally by themselves when in reality, like Pinn-Oaks, they are just resellers.
Anyway pick up at Fresh Farms is Thursday. John who runs the meat department knows me and we have had very good interactions and he will go out of their way to cut meat the way you want it plus the prices are very good.
Moroccan lamb on the spit Sunday!-Dick

That really burns me about Pinn-Oaks. Sorry about your trouble, but I'm glad you're getting your lamb!

What I always wondered is how you get a whole critter in the fridge?

We have two, fridges that is. We can gut the downstairs if required or I can use one of two large coolers I have until usage. The coolers travel in the rear of my wagon on my shoppin forays.-Dick