Our first-ever shipment of lamb arrived at Duba & Company this week, and we’re announcing today the release of this new product line for sale on Monday, August 12 (lamb will be able to be purchased by Pioneer Members beginning Monday, August 5). Our inaugural lamb line features Cheviot lamb—rare in the United States—from Dundonald Highlands, Three Rivers, MI.
We sampled a couple of rib chops of the Chevoit lamb (the chops are small–between two and three ounces each), rubbing them with olive oil prior to cooking and seasoning them with salt and pepper (the method for cooking lamb is the same for beef steaks and burger, and we include instructions with every order). For those who haven’t tried lamb or who are unsure they like it, our lamb is an ideal starting place. The flavor is very nice, having only a hint of light “lambiness” to it, a flavor that is accented nicely by the flavors indicative of the land on which the sheep grazed. We even cooked up a couple of lamb burgers, again seasoning them with salt and pepper and serving them up on whole grain bread. Very enjoyable! Delighted by the flavor of the Chevoit lamb, it created a desire to try the more adventurous mutton: meat from older, more mature sheep which has a deeper, richer flavor (lamb is a term reserved for younger sheep). I believe our Chevoit lamb is a gateway for virgin and novice lamb eaters, an excellent introduction to the flavor of lamb that will make them want to further explore the exciting taste that lamb and mutton have to offer.
Apart from the flavor of Chevoit lamb, the breed is an old one and dates back to at least the 1300s where it originated in the hill country between Scotland and England. As a way of celebrating the fact that heritage meats are a living link with the past, what follows are 14th Century events to which the Chevoit would have been present:
While you enjoy the flavors of Chevoit lamb from Duba & Company, think of these things.