CSA newsletter v42 - Pendulum Fine Meats
Transcription
CSA newsletter v42 - Pendulum Fine Meats
V Fe . br 1 ua , ry N 23 . ,2 4 01 2 5 W E E K LY / B I -W E E K LY S H O P N E W S THE PENDULUM Thoughts on meats... Ph: 757.962.6990 Shop hours: We-SA 10 - 6 SU NOON - 5 I N G Y E Tw?!s e a s o n IS IT SPR e es for the n epar pendulum pr Pendulum wards off the winter blues with a little taste of the “other red meat.” Ring in spring hile we fully admit to enjoying a complete “four seasons” as much as the next Virginia native, we have to admit that, after the past week, we’re ready to move on from winter. That is why we are so excited to welcome in new deliveries of locally raised lamb into the shop. Because nothing says spring quite as delectably as lamb. W # Our free-range lamb is raised without hormones and is a flavorful and nutrient-rich food. Here are a few of the nutrients that lamb is an excellent source of: Vitamin B12 - essential for the body’s metabolic reactions pes i c e R CSA # Abbacchio al Forno (Roasted Milk-fed Lamb) This famous Roman dish is almost as tender as butter when it is cooked. The best way to prepare this delicious meat is to do as little as possible to interfere with its natural flavor. The lamb needs no marinating, and no sauce save the pan juices. Talk to Pendulum about specially preparing the lamb so that you can arrange the lamb on the rack on your roasting pan. Enough fat should remain on the lamb to keep it moist while it cooks. 1 milk-fed lamb (approx.15 to 20 pounds) 4 large cloves garlic, cut into slivers ¼ cup extra virgin olive oil 2 tablespoons minced fresh rosemary, or 1 tablespoon dried rosemary • freshly ground black pepper to taste • sea salt to taste • • • • Remove the lamb from the refrigerator 1 hour before roasting. Preheat the oven to 400°F. Zinc - vital for growth, tissue repair, and With a small, sharp knife, make numerous a healthy immune system small incisions on both sides of the lamb: in between the ribs, on the shoulder and legs, and between the joints. Slip garlic slivers into Iron - needed for the formation of red the cuts. Rub in the olive oil, rosemary, and blood cells. pepper. Tie the legs together with kitchen # Although Americans generally string. Place the meat on a rack in a large roasting pan. Slide the pan onto the middle eat less lamb than the rest of the rack of the oven. Immediately lower the heat world, lamb is a food you can feel to 350°F. For “pink” lamb, roast 12 minutes good about eating because it is low in per pound. After 30 minutes, remove the fat and high in vitamins, minerals and lamb from the oven and close the oven door (to keep the oven temperature constant). omega-3s. Additionally, it is a very Baste the lamb with its own juices and return versatile meat that can be deliciously it to the oven. Repeat every 20 minutes. prepared in a multitude of ways (click here or here to become a believer). Keep reading for a recipe on how to roast a whole lamb (pictured above)! Remove the lamb from the oven when the internal temperature of the thickest part of the meat reaches 130 F, and the surface is nicely browned, sprinkle with salt, and tent loosely with aluminum foil. Let rest for 15 to 20 minutes. Carve the meat and serve with the degreased pan juices. P E N DU L UM ’ S B U T C H E R IN G CLASSES Did you know that Pendulum can teach you how to butcher your own meat? Pendulum offers butchering classes, which we’ve specifically designed to provide you with expert techniques regarding the proper handling of your freerange food, while also sharing special methods that we’ve honed over the years. We currently have three technique classes in regular rotation: Knife Skills and Chicken Breakdown: In this class we teach you how to make the most of the whole bird! We will discuss the parts of the chicken, as well as the farm and diet of our birds. This class will cover knife parts, sharpening, honing, and basic knife skills through cutting vegetables. Participants will have hands on experience of how to break down a whole chicken and will take their bird home. (Please bring a chef ’s knife and a 6ʺ″ boning knife.) Hog Butchery Demonstration: In this class we will demonstrate butchering a half hog from start to finish. We will also discuss the parts of the hog, as well as the farm and diet of our hogs. Participants will see how the hog is broken down into all of its useful parts, and are instructed on the most effective cooking methods specific to each region of the hog This is a demonstration class with very little hands on work. Participants will have the opportunity to leave with various cuts of pork from the class. Sausage Making: In this class we demonstrate just what goes into making the sausage which we sell! We discuss the kind of meat and spices which are used as well as how we come up with the kinds of sausages we feature. There is a hands-on demonstration of how to stuff and link sausage. Class participants will be able to take sausage home. SO, WHAT ELSE IS NEW? IALS SPEC OUSE IN H Pendulum is proud to offer a unique selection of specialty cuts for any occasion. If there’s anything special you want for your dinner table, just ask! We are currently taking Easter preorders for the following meats: Edwards Hams 3 different varieties starting at $8.25/lb Pendulum City Hams Please email dana@pendulummeats.com for more info regarding any of our classes! sa ve t he da te: pen du lu m ’s 1 y e a r a nni ve rs a ry p a rty! What’s a 1 year anniversary without a party to celebrate?! Mark your calendars on March 14, 2015 as we celebrate our first with an outdoor bash! $12.99/lb Bone-In Leg of Lamb $14.99/lb This event will coincide with the best of St. Paddy’s day, so expect a fun-filled day of music, festivities, and of course food! More details to come! Milk-Fed Lamb $12.99/lb