Pick up your Meat Share: When: Friday - Sunday, March 4th - 6th, 9a - 7p Where: Archway Farm, shares will be in the "Pre-Orders" freezer. If you can't make it during this pick-up window please let us know.
Dear Shareholders:
We’re excited to begin offering this new way to purchase locally raised meats. Our shares offer a variety of the highest quality locally raised meats at a savings off our retail prices, customized to your own eating preferences.
We are excited for March and the upcoming change of the seasons, though it hasn’t felt like that this past week. We got our small maple sugaring operation kicked off last week and hope to have more spring like days in the coming weeks.
We hope you enjoy,
Mark (for Wyatt, Maggie, Dima, Leo, & Alona)
Special Items in This Months Shares
Pork Butt Roast: From the shoulder this cut is the one typically used for pulled pork, also well suited for braising and stewing (Full and Basic shares)
Lamb Shanks: lower leg of the lamb, do best when they are braised or slow cooked (Full shares)
Coppa Steaks: this boneless pork steak comes from the shoulder and has more intramuscular fat than loin chops typically do. Pan fry for a quick and easy meal. (Full shares)
Recipe of the Month
Slow-Roasted Rosemary Garlic Lamb Shanks
from The Spruce Eats
Ingredients
- 4 lamb shanks
- 2 tablespoons olive oil
- Salt, to taste
- Fresh ground black pepper, to taste
- 6 cloves garlic, unpeeled, the skin pierced with the tip of a knife
- 6 sprigs fresh rosemary
- 1 cup chicken broth
Instructions
- Gather the ingredients. Preheat the oven to 450 F.
- Place the shanks in a roasting pan just large enough to fit them in one layer and rub with the olive oil. Season generously with salt and pepper, or to taste.
- Roast for 20 minutes to get a nice brown color. Remove from the oven and turn the temperature down to 325 F.
- While waiting for the oven to cool down, spoon out any excess fat and scatter the garlic cloves and rosemary over and around the lamb.
- Wrap the braising or roasting pan very tightly with several layers of heavy-duty aluminum foil (remember: you want as tight a seal as possible), and return to the oven. Roast the lamb for an additional 2 hours. Resist the temptation to open the foil and check on it until the 2 hours are up because you’ll increase the risk of the meat becoming too tough.
- Remove the foil, pour in the chicken broth, and turn the heat up to 400 F. Roast for 15 minutes, and remove. The lamb shanks are done cooking when they are nicely browned and fork-tender.
- Transfer the lamb shanks to a serving platter and spoon over the juices, garlic cloves, and rosemary.