EASTER LAMB

written by

Drausin Wulsin

posted on

March 28, 2015

EASTER LAMB

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As the season turns, lamb often brings savor to celebrations.

The leg is a favorite for Easter.

The recipe on our website offers the following for a 4 lb leg: 450 degrees for 20 minutes, 325 for another 50. If it is too rare, give it another 5 - 10 minutes, but not more. Let sit for 15 minutes before carving.

The rack-of-lamb provides a fun and easy preparation. Cut the rack between the bones, creating individual chops, and then pan-fry or grill them. Several minutes per side and they are done. Eat with fingers or fork. Delicious and tender.

The shank is fabulous slow-cooked. It responds to most recipes, and we have one to share, which has not made it to the website yet. We’d be happy to send it to you.

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The culvert was fixed and the cows are still on rations. Mark your calendar for a farm tour Saturday May 30 from 11- 3.

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Grassroots Farm & Foods

 610 Frost Rd. 
Hillsboro, OH 45133

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drausin@grassrootsfoods.biz
phone: 740-634-2440

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