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Purebred Icelandic sheep in Virginia’s heartland |
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Delicious Icelandic Lamb Meat
I have to admit, I wasn’t a big fan of lamb meat until the first time I tried Icelandic lamb. It was so lean and delicious, with none of that “gamey” flavor often found in commercial lamb, that I instantly became a fan. Now I wouldn't want any other kind!
Up to now, we have not tried to market any meat lambs. The few surplus lambs we’ve had at the end of each summer were just enough to fill our own freezer.
But since we’ve expanded our flock, this year for the first time, we may have enough to meet our own needs and still have some to sell as locker lambs. |
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Nancy Chase, 781 Alcoma Rd., Buckingham, VA 23921 Email: InglesideSheep@aol.com |
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Our supply of locker lambs is very limited. Once they’re gone, there will be no more until the following year.
Sign up now to be put on our waiting list. |
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Sweet and Savory Coriander Lamb Stew · 6-8 lbs. of Icelandic lamb shanks and/or necks (bones included) · Water enough to cover the meat (about 4 quarts)
Put the meat in a large pot with enough water to cover the pieces. Bring to a boil, then lower the heat and simmer, covered, until the meat is tender and falling from the bones (about 1 hour).
· 3 large potatoes · 2 large onions · 6 large stalks of celery · 1 lb. carrots
Add the vegetables to the pot of meat and broth. Return to a simmer. As the vegetables are cooking, add:
· 6-8 bay leaves · 2 x 6-oz cans tomato paste · 1/2 cup red wine vinegar · 1/2 cup sherry · 1/2 cup soy sauce · 1 TB crushed dried rosemary · 1 TB ground coriander · 1 tsp ground black pepper · 1.5 TB minced fresh garlic · 1/4 cup brown sugar
Cook until vegetables are tender (about 1 hour). |
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We send lambs to slaughter around September-October. At this time, our lambs are about 4-6 months old and weigh about 70-90 lbs. Each one typically yields 30-40 lbs. of packaged meat.
We sell live animals only. Our price is $1.50/lb., live weight, including delivery to our local butcher. The butcher then charges about $60 to process each lamb, including cutting, packaging, and freezing.
You can tell the butcher exactly how you want the meat cut. Do you want more roasts or more chops? More ground lamb or more stew meat? How thick do you want your chops cut, and how many do you want in each package? In a few days, your meat will be wrapped, frozen, and ready for you to pick up.
The butcher is only a 10-minute drive from our farm, so the lambs don’t have to endure the stress of a long, arduous trip.
If you want to do your own butchering, you can also pick up your live lamb here at the farm. For those with religious restrictions: Our male lambs are intact, and no tails have been docked. All lambs do have ear tags.
Icelandic lamb is naturally lean, with a very mild, delicious flavor. We use no hormones, steroids, or medicated feeds to promote growth, but try to raise our lambs as naturally as we can. Support locally grown food—buy your locker lambs from Ingleside Icelandics!
Our supply of locker lambs is extremely limited. Once they are gone, there will be no more until the following year. Please contact me in September to see what we might have available, or sign up now to be put on our waiting list.
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Locker Lambs for Your Freezer (Sorry, sold out for 2008. Ask again in Fall 2009) |
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Lamb Recipes for Your Table |
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More recipes coming soon! |
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