All Natural Grass Fed Lamb
Welcome to McNeil Valley Farms!
We hope you find what you are looking for! Feel free to browse our site... Read about our all natural grass fed lamb...find some good recipes...learn what spices compliment lamb...and meet our family! If you have any questions or would like to place an order please click on the contact us page above! We hope you enjoy your visit!
Tips for Great Lamb
1: Always serve lamb HOT. Lamb fat
is strong and never tasty when cold.
2: Trim excess fat for best flavor.
3: Spices that compliment lamb are
garlic, rosemary, thyme, oregano & mustard.
4: Storage - 2-4 days in refrigerator or
frozen up to 6 months.
---- McNeil Valley News ----
JANUARY 2012
Went to Rice's, our local meat processor, to watch them butcher our lamb. It was very helpful for learning the various cuts, and seeing how to utilize as many parts of the sheep as possible. So, our highly anticipated January lamb is now available. Leg, racks, shanks, chops, and ground. Also liver, heart, kidney and lamb fries (I've heard these are popular and hard to find). I prepared leg of lamb for dinner tonight...made with organic garlic from a local grower and with my own rosemary, frosted with snow. It was excellent! I make a habit of sampling our lamb each time we bring some home. Usually that first night. A meal of lamb is always satisfying and I find great pleasure in selling a product I know is excellent. Happy New Year to all! Andrea and Andrew McNeil
