Monday, April 18, 2011

Easter Sundries: Lamb, Ham, and Wine for your basket

Egg-ceptional holiday eats from the Goose--order lamb and ham by Tuesday, April 19th!

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, Indiana, 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.

Viking Lamb order by April 19th,
pick up beginning April 22nd: 317.924.4944
Bone-in: $7.50/lb
Boned, Rolled, and Tied: $9.00/lb

Fresh, whole rabbit raised all-naturally on Indiana's own Gunthorp Farm is also available and we'd recommend pre-ordering to be sure your Easter bunny is ready and waiting: $9.00/lb--averaging about 3 lbs each.

And because no holiday is complete without pork, the Goose is curing Easter hams from Gunthorp Farms with maple, clove, allspice, juniper berries, and rosemary before we smoke them over fruit woods in our new Mobile Smoke Stack.

Easter Ham order by April 19th,
pick up beginning April 22nd: 317.924.4944
Bone-in $4.75/lb or Boneless $6.50/lb

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

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