CSA newsletter v42 - Pendulum Fine Meats

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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 [email protected] 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