Thursday, March 21, 2013

Easter Sundries: Egg-ceptional holiday eats from 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. Call 317-924-4944

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, and humanely raised 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. We highly recommend pre-ordering your Easter lamb and Easter ham as they sell out each year! Call 317-924-4944

Lamb Legs from Viking Lamb in Morristown, Indiana
Bone-in Lamb Leg: $10/lb (whole 9-11lbs; half 5-6 lbs)
Boneless Lamb Leg rolled & tied: $11/lb
(whole 6-8 lbs; half 4-6 lbs)

Whole rabbit from Gunthorp Farm in LaGrange, Indiana
$9/lb, averaging about 3 lbs each

Easter Hams from Smoking Goose in Indy, Indiana
Hand trimmed from Duroc hogs raised all-naturally and on pasture at Indiana's own Gunthorp Farms. After brining under allspice, bay leaves, juniper berries, and cloves, the hams are slow smoked over a blend of fruit wood and hickory.
Boneless Easter Hams: unsliced, fully cooked, ready to heat & serve $8.50/lb (half 4-6lbs; whole 8-12lbs)

Fish & seafood, steaks, roasts, and more are available, too! 317-924-4944

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