Ground of Cheviot lamb for delicious lamb burgers, meatballs, a Scottish shepherd’s pie, stuffed peppers, or a Greek twist on chili or lasagna.
5 – 7 days dry-aged
This lovely lamb carries the scent of the lea, sweet grasses with hay bales on the side. It has a surprising texture with a nice, firm start followed by a tender second chew. Gentle to medium lamb flavor, with a balance of sweet, savory, tangy notes and hints of iron, this lamb will benefit if you let the outside caramelize during cooking.
– The Artisan Lamb Institute, Carrie Oliver (based on tasting of lamb chop)
The Farm (Dundonald Highlands) & Terroir
This lamb is raised on the lush flood plains near Three Rivers, MI, by Scottish native Eddie Mackay, president emeritus of the American Highland Cattle Association. In the warmer months his lambs graze–beneath the watchful gaze of Scottish Highland cattle–on quality pasture of orchard grass and clover. During the winter months, they enjoy hay and cracked corn. The 2013 season, a very wet one, has produced excellent pasture which directly translates into higher quality lamb meat.
Chevoit lamb, a Scottish breed dating back to at least the 1300s, are a rare breed in the United States. Its appearance is stately and aristocratic. The little Cheviot lambs are born with a zest for life and a keen will to survive. They, in fact, require little attention, hearty as they are. They’ve developed over hundreds of years, forming a resilience to the harsh environment: the beating of the summer sun and the cold, wet winters. Excellent foragers, they consume all forms of vegetative life that springs from the earth. Our Cheviot lamb–like all the beef we sell–are primarily raised on pasture.
Hungry for More?
“The Hills Are Alive with the Silence of the Cheviot Lambs” (Duba & Company Blog Post)
“Gateway Lamb” (Duba & Company Blog Post)
“The Cheviot Hills” (Duba & Company Blog Post)