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merguez lamb sausage cast iron skillet
appx. 12 oz

Merguez Lamb Sausage

appx. 12 oz

This Merguez is made from lamb, very richly flavored and spiced, but not spicy. Merguez style sausages originated in North Africa, and this recipe has flavors commonly found in that region; pepper, paprika, cinnamon, and aromatic spices.

Lamb, red wine, water, garlic powder, salt, sugar, paprika, turmeric, ginger, anise, cinnamon, cayenne, cumin, black pepper and pork casing.
Sheep Meadow Farm, Danville, VT

Sheep Meadow Farm, located in Danville, Vermont, is owned and operated by Jascha Pick. In the summer of 2015, Jascha moved to 170 acre farm in Danville with his flock. Jascha moves the lambs to new grass every day, which gives the lambs the best nutrients. "Grazing is my passion" Jascha says. "The highlight of my day is opening up the fence and watching the lambs excitedly run to the new grass." In the fall, as the nutrition in the grass starts to decrease, Jascha supplements the lambs' feed with whole corn to help finish the lambs off.
Sheep Meadow Farm lamb is pasture-raised. It is organically managed, but not certified.


August 9, 2019 by

These are amazing sausages. Wonderful and interesting flavored. The lamb and seasoning are near perfect. I have had it both straight as well as sliced up over pasta.