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Leg of Lamb with Garlic and Rosemary + Ordering for Easter/Passover at The Organic Butcher
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.  One of our very favorite ways to prepare leg of lamb is with copious amounts of garlic and rosemary. The following recipe is sure to be a hit on your holiday table. 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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Big Green Egg: The Ultimate Grilling Machine
Grilling season has kicked off and it's time to get serious. Is your old propane grill not cutting it anymore? Have you been coveting a smoker? Do you dream of an outdoor pizza oven? If you answered yes to any of these questions, then you should really consider the Big Green Egg. With customized accessories, the egg can be used for direct and indirect grilling, roasting, baking and smoking. Eggs come in seven different sizes to suit your needs — Mini, MiniMax, Small, Medium, Large, XL and XXL. Big Green Eggs are more durable and provide better heat insulation than any other outdoor cooker on the market. They are easy to start, use natural lump charcoal, and the airtight ceramic cooking chamber allows for precise temperature control.  Big Green Egg's patented air flow technology works like a fireplace, allowing air in through the bottom and out through the vent at the top. By adjusting the airflow, you adjust the temperature. Big Green Egg has a robust catalog of accessories to outfit your Egg, from nests and tables to pizza stones and cookbooks.  The Organic Butcher of McLean is an authorized dealer of Big Green Eggs. We are always happy to walk you through how Eggs work and advise you on sizes. Personally, we are hooked and cook on Eggs at home and at the store. Trust us when we say that this is the only outdoor cooker you'll ever need.

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