Friday, March 26, 2010

Don't let Easter prep turn you into a basket case: Easter ham & lamb is at the Goose!

Carrot sticks and chocolate eggs may fill the kids' baskets, but a little bunny told us you want meat for Easter...and we're all ears.

Terry Knudson has been raising lambs since he was 11 years old. Today, his twin boys, Conner & Hunter, along with his wife Jane work with him at Viking Lamb, their Morristown farm that supplies Indy's best chefs with tender, tasty, all-natural lamb. Chris wrote this recipe for Roasted Leg of Lamb--rich with garlic, rosemary, and a sherry vinegar pan sauce--with Viking Lamb in mind.

Legs of Lamb from Viking Lamb
Bone-in $7.50/lb
whole: about 9-10 lbs
half: about 5 lb

Boned, rolled and tied $9/lb
whole: about 7-8 lbs
half: about 4lbs
And because no holiday is complete without pork, the Goose is curing bone-in Easter hams from Gunthorp Farms with maple, clove, allspice, juniper berries, and rosemary before we smoke them over fruit woods. Packed with flavor and ready to heat and serve, these hams are perfect for the center of your holiday table, but they're so good, be sure to get extra for the post-Easter ham and eggs, ham and cheese, ham and beans, ham and ham, and ham.

House Smoked Easter Hams
Bone-in $4.25/lb
5-7 lb pieces
10-12 lb pieces
18-20 lb pieces

Call the Goose to reserve your Easter treats (317.924.4944) or hop over to check out the goods!

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