March 27, 2015
We are gearing up for the Spring Holidays at The Organic Butcher. There is still plenty of time to place your orders for lamb, ham, pork, rabbit or briskets. Order online on our new website or call us at 703-790-8300.
Popular seasonal items and recommendations are as follows:
LOCAL LAMBBone-In Leg of Lamb (7-9 lbs) - $12.99/LBBoneless Leg of Lamb (5-7 lbs) - $13.99/LBFrench Lamb Rack ( 1.5-2 lbs) - $24.99/LBLamb Shoulder Roast - $10.99/LBLamb Shank (1.5 lb avg.) - $7.99/LBBoneless Lamb Loin (@1 lb. ea.) - $29.99/LB
FRESH HAMS, SMOKED HAMS AND PORKSkin-on Fresh Ham / Pork Leg (6-24 lb.) - $6.99/lb.Nitrate-Free Semi-boneless Spiral Ham (6-8 lb.) - $9.99/lb.Nitrate-Free Boneless Berkshire Hams (6-8 lb. and 14-17 lb.) $9.99/lb.Berkshire Frenched Pork Rack - $14.99/lb.Skin-on Berkshire Pork Belly - $6.99/lb.
RABBIT - $11.99/LB
First Cut BRISKETS for Passover - $8.99/lb.Seder bones also available
ADDITIONAL ITEMS: We will have plenty of roasts, seafood, wild game, and fresh produce for side dishes.
Leg of Lamb with Garlic and Rosemary (epicurious)Makes 8 servings
Ingredients (all available at The Organic Butcher of McLean)1 (7-9 pound) leg of lamb, fat trimmed to 1/4 inch thick, and lamb tied4 garlic cloves1 tablespoon fine sea salt2 tablespoons chopped local, organic fresh rosemary1/2 teaspoon black pepper1/4 cup dry red wine or beef brothWhole grain Dijon mustard (optional)
PreparationPat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.
Preheat oven to 350°F. (Optional: Add whole grain Dijon to the crust, and cook at 400 for 20 minutes, then reduce to 350.)
Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.
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