FALL LAMB DELIVERY

The next Sierra Farms Fresh Lamb delivery will be:
   
Next Delivery---November 21 & 22, 2014 
In Time for Thanksgiving--The Turkey Alternative!!
Order soon, don't miss out!

  Orders are reserved by email date--mmt@digitalpath.net



Orders are filled according to email receipt dates.  So, please hurry with orders or questions--at mmt@digitalpath.net.  Please include cell phone # and area of residence -- I'll advise your nearest pickup location.

Prices:  Whole lamb box = $8.50/lb (ave wt. 38 lbs)
             Half lamb box = $9.00/lb (ave wt. 18 lbs)
             Ground lamb =  $58.00 for an 8 lb box consisting of (8) packages
             Sweetbreads = $75.00 for 10 lb box
             Bones = $20.00 for 10 lb box
             Stew meat = $45.00 for 10 lb box

Bay Area locations are Walnut Creek, San Ramon, Pleasanton, San Jose, Los Altos, Menlo Park, Redwood City, Hillsborough, San Francisco, Emeryville, Vallejo, Napa, Vacaville and Davis, in that order beginning at 10 am until late evening.

Inland Locations are Sacramento, Roseville, Auburn, Tahoe City, Kings Beach, Truckee, Nevada City, Grass Valley and others in Butte & Tehama counties.  These deliveries occur the day after the Bay Area deliveries, or by appointment.

We bring other lamb products--stew meat, ground lamb, bones and sweetbreads. Offal is not available at this time. 

What Cut Is This???

We have been asked many times to provide labels on each package, for identification and cooking tips.  This is not easily done with our processor, since it would involve a different production line, pickup dates and MORE EXPENSE to the customer.

To address this problem, we have Lamb Cuts Illustrated (listed on right) that shows fairly well each cut that we provide.  Please click on the entry, determine what part of the lamb the piece is from, then take a stab at cooking it.  Generally, shoulder chops are the most problematic, due to the weird muscling, that requires these chops to be gently grilled (rare) or slow-cooked according to "pot roast" or braised recipes.  The net has many ideas for shoulder chop braising.

Lamb Shanks are meant to be slow-cooked also.  The others are roasted, grilled or broiled to your heart's content.  As you already likely know, slow-cooking lamb is deliciously flexible due to its mild flavor.  No need to overpower a strong flavor often found in pork or beef---lamb responds to a light touch, seasoning-ly speaking.

Lamb, further justified


Here's an interesting concept regarding lamb as an anti-industrial meat. Thanks to Sarah from Truckee for bringing this to our attention.

 The gist of the article is on target: 1) Knowing your farmer, the one who delivers fresh lamb when it's ready, and  2) Lamb is the best, least industrialized meat available.   Imagine, with each bite, that you are doing your part to consternate the industrial food system. Enjoy Fresh, Local Lamb with double the satisfaction!

 http://www.takepart.com/article/2013/04/22/eat-more-lamb?cmpid=foodinc-fb


California Climate and Agriculture Network (CalCAN) Presentation, 2013

We have been running trials using wood ash as a soil amendment on Sierra Farms rangelands for several years.  This presentation gives an overview of those experiments, showing dramatic changes in soil condition, microbe enrichment and other improvements, as evidenced by above-ground vegetative growth.

We had our hearts set on continuing this work, and were receiving growing interest from other ranchers, bio-mass researchers and the co-generation industry.  Unfortunately, this progress was cut short by the sudden closure of the local forest and orchard waste-to-electricity plant that supplied the wood ash.  One reason given for the closure was cheaply available natural gas as electrical generation fuel--the result of FRACKING!

This seems a double tragedy, for us as well as you.  Not only were our chances lost to greatly improve our soils and lamb-raising abilities by using a by-product normally going to land fill, the greater good of forest health, fire fuel control, local economies and associated benefits were all abandoned.  The entire system of renewable, local energy was orphaned for the allure of fracked gas and its questionable legacy. 

We sell lamb and you enjoy it partly in defense of strengthening local choice in food supply, and local  food supply in general.  Along comes something like fracking that upsets this balance in subtle, seductive ways with consequences far wider than most of us imagine.

Please enjoy the presentation--with its bittersweet message.

Mel Thompson, Sierra Farms Lamb (click for Powerpoint link)

Incidentally, CalCAN is a very worthwhile non-profit, working diligently for intelligent, progressive improvement in climate, soils and food policy.  Please support their efforts.   info@calclimateag.org

CUTS and PRICES



Cutting, Price and Delivery Information

Sierra Farms Lamb is establishing a delivery network that will bring fresh, unfrozen lamb to Northern California locations on a 30-45 day schedule, at least 9 months of the year. Our goal is to become the most reliable provider of direct-marketed fresh lamb, raised sensibly with respect for natural processes and an honest connection between farmers and consumers.

This is an order-based approach, by email, with orders being either 1/2 or whole lamb, cut, vacuum sealed and boxed. We do not sell individual cuts or packages. All processing is done at Superior Farms (USDA inspected) in Dixon to our cutting instructions. Each box is labeled with a net weight and priced per pound. Lambs are harvested on Wednesdays and delivered two or three days later.


Typical boxed weights have been 17-20 lbs for a half-lamb and 34-40 for a whole. Current pricing is $8.50/lb for whole lamb units and $9.00/lb for half lamb units. Payment is cash or check at delivery. Please preorder by email. mmt@digitalpath.net  We have been using this cutting list, based on a WHOLE lamb:

(8) packages shoulder chops (2 chops packed together)
(4) pkgs of 4 rib racks, Frenched
(4) pkgs loin chops (4 chops packed together)
(2) pkgs of single-packed foreshanks
(2) pkgs of single-packed hindshanks
(2) pkgs of Denver ribs
(2) pkgs single-packed sirloin steaks
(2) pkgs bone-in leg roasts
(2-4) packages of meaty neck slices for stock or stew

Chops are cut approx. 1.25" thick. We use standardized cutting instructions to minimize processing costs. For this reason, we have avoided "boned and rolled" processing since labor costs increase substantially. Besides, bone-in cooking tastes better!
OTHER PRODUCTS:
Ground lamb, sweetbreads and bones are available but do not usually come from our lambs due to processing scheduling. Organ meat from our lambs is not available until further notice.

Current pricing:
Ground lamb is $58 for an 8lb box containing 8 single packages, or $7.00 each package.
Bones are $20 for a 10 lb box. These are lower leg bones, about 6 inches long. Ten lbs makes about 3 batches in a large stock pot.
Sweetbreads are $75 for a 10 lb box, containing over 120 pieces. These can be ordered either fresh or frozen.




Delivery is in a commercial type flatbed truck carrying a cold box that maintains 40 degree temperatures. Currently we deliver to Walnut Creek, San Ramon, San Jose, Redwood City, Hillsborough, San Francisco, Emeryville, Davis, Sacramento, Napa, Vacaville and Auburn and Truckee. Please include your area of residence for exact delivery times and locations.

We hope this answers some of your questions. If not, please write back. This is a new concept for us, and perhaps for you as well, so we expect to do as much communicating as it takes. We certainly appreciate your ideas!

mmt@digitalpath.net

All About Sweetbreads

1. Sweetbread - Wikipedia, the free encyclopedia
Sweetbreads are the thymus (throat sweetbread) and the pancreas (heart or stomach sweetbread), especially of the calf and lamb (although beef and pork ...en.wikipedia.org/wiki/Sweetbread - Cached - Similar

2. How to Cook Sweetbreads - the Supreme Offal - ChefTalk.com
These tender and delicately flavored meats come exclusively from young animals, most often lamb or veal. Veal sweetbreads are the most commonly used by ...www.cheftalk.com/.../124-How_to_Cook_Sweetbreads_-_the_Supreme_Offal.html - Cached - Similar

3. Lamb Sweetbreads – Mollejas De Cordero : Asado Argentina
Mar 16, 2007 ... In areas where you have large estancias that raise sheep, such as Tierra Del Fuego, super fresh lamb sweetbreads(mollejas de cordero) are ...www.asadoargentina.com/lamb-sweetbreads-mollejas-de-cordero/ - Cached

4. Image results for lamb sweetbreads
- Report imagesThank you for the feedback. Report another imagePlease report the offensive image. CancelDone

5. Veal sweetbread vs. lamb sweetbread - General Chowhounding Topics ...
3 posts - 2 authors - Last post: Jan 19, 2007
Which do you prefer? Any other animal sweetbreads you like?chowhound.chow.com/topics/361795 - Cached - Similar

Sweetbreads! - Home Cooking‎ - Mar 29, 2007Butchers with Sweetbreads - San Francisco Bay Area‎ - Jul 8, 2006Lamb Brains and Lamb Sweetbreads - Ontario (including Toronto ...‎ - May 3, 2006Sweetbread - New Orleans‎ - Apr 6, 2004
More results from chowhound.chow.com »

6. lamb sweetbreads - Recipes - p1 - Recipezaar
Looking for a recipe? Recipezaar has 9 lamb sweetbreads recipes. Page 1 of 1.www.recipezaar.com/recipes.php?foodido...sweetbreads - Cached - Similar

7. sweetbread: Definition from Answers.com
sweetbread. The thymus gland (known as throat sweetbread) and the pancreas (stomach sweetbread), especially of the calf and lamb (although beef sweetbreads ...www.answers.com/topic/sweetbread - Cached - Similar