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Tamarack VT Sheep Farm Yearling Lamb Liver

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A flavorful organ meat.

Enjoy within 5 days or freeze for later use.

These are from young sheep, also known as hogget, aged between one to two years. As lamb, the flavor is mild and the older the animal the more the flavor develops. The flavor profile of yearling lamb or hogget is richer than lamb but not as strong as mutton.

Enjoy within 5 days or freeze for later use.

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Storage Tips
Farmers to You orders Tamarack Sheep Farm lamb by the whole animal and it arrives fresh to us every time it’s ordered. On weeks when we receive a fresh lamb delivery you will receive cuts that are fresh, not frozen. On weeks when we do not receive a new order your lamb will be sent frozen to stop the aging process. Lamb begins the thawing process while en route to you and can continue the thawing process in your fridge and enjoyed within a week. Tamarack lamb can be refrozen if desired. To thaw meat that has been frozen, place in a sealed bag in a bowl of cool water. Allow at least a day to thaw your lamb prior to cooking. Depending on the size and cut of meat, thawing times may vary. Check the weekly bounty in our Friday Newsletter for fresh lamb updates.

Tamarack VT Sheep Farm, Corinth, VT

This sheep is produced by Ben Machin of Tamarack Vermont Sheep Farm in Corinth, Vermont. Their flock dates back to the 1920s and has been raised by his family. Ben raises these animals on grass and as naturally has possible. We have been looking for a quality lamb producer for some time and we are pleased to partner with Ben and his heirloom flock.


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