Ground lamb can be made into patties for the grill, or into spaghetti sauces or chili--or any way that you use ground beef. Meat has a unique savory flavor that works well in many dishes.
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Ground lamb can be made into patties for the grill, or into spaghetti sauces or chili--or any way that you ... more

Buy 5 lbs at a discount of 10% from individual 1 lb packages. Ground lamb burgers Shepherd's pi Lamb sliders Ground lamb appetizers. Stuff patties or meat ball with chevre and grill
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Buy 5 lbs at a discount of 10% from individual 1 lb packages. Ground lamb burgers Shepherd's pi Lamb sliders ... more

Grill, Broil or Roast. Our Favorite Rack of Lamb Recipe Dijon Mustard and Lemon Zest-Crusted Rack of Lamb Serves 2-4 Ingredients: 1 tablespoon grated lemon zest (yellow part only) 1 teaspoon minced garlic 1 tablespoon cracked coriander seeds-can be done lightly in coffee bean grinder (or 1 ½ teaspoons ground coriander) 1/4 cup fresh bread crumbs (Progresso canned ones work fine, too) 2 tablespoons roughly chopped fresh thyme or oregano 2 tablespoons olive oil kosher salt and freshly cracked black pepper to taste 1 tablespoon balsamic vinegar 1/4 cup dijon country mustard 1 rack of lamb, about 1-2 pounds Directions 1. Preheat the oven to 350 degrees. 2. In a small bowl, combine the lemon zest, garlic, coriander, bread crumbs, thyme, 1 tablespoon of the oil, and salt and pepper. Mix well and set aside. In another small bowl, combine the balsamic vinegar and mustard and mix well, set aside. 3. Dry the rack of lamb with paper towels and sprinkle it generously with salt and pepper. In a large ovenproof heavy skillet (we use a cast iron one) heat the remaining 1 tablespoon oil over high heat until hot but not smoking. Add the lamb and sear until well-browned on both sides and the ends, about 5 minutes per side. Remove the lamb from the pan. Paint the top and sides of the meat with the mustard mixture and then pat the bread crumb mixture all over so it adheres to the mustard mixture and the lamb. 4. Put the lamb back in the skillet, place in the oven, and roast for about 20 minutes for rare or about 25 minutes for medium-rare. We strongly recommend medium rare, but you can cook longer if you like it more well-done. To check for done-ness, insert a meat thermometer into the very center of the meat and let it sit for 5 seconds before reading. For lamb: 120 degrees is rare, 126 degrees is medium-rare, 134 degrees is medium, 150 degrees is medium-well and 160 degrees is well-done. When the lamb is done to your liking, remove it from the oven, cover it loosely with aluminum foil and allow it to rest for 10-20 minutes before carving. 5. Cut the rack into single or double chops as you wish, and serve.
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Grill, Broil or Roast. Our Favorite Rack of Lamb Recipe Dijon Mustard and Lemon Zest-Crusted Rack of Lamb Serves 2-4 ... more

Mutton Chops are from older sheep. Our mutton is very tasty and many of our gourmet customers prefer mutton from our farm to lamb. 4 chops per package - Will be loin or rib chops. Excellent flavor. Cook to rare, medium or well done. Price reduced 20% Great flavor. Treat yourself today
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Mutton Chops are from older sheep. Our mutton is very tasty and many of our gourmet customers prefer mutton from ... more

Mutton Chops are from older sheep. Our mutton is very tasty and many of our gourmet customers prefer mutton from our farm to lamb. 4 chops per package - Will be loin or rib chops. Excellent flavor. Cook to rare, medium or well done. Price reduced 20% Great flavor. Treat yourself today
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Mutton Chops are from older sheep. Our mutton is very tasty and many of our gourmet customers prefer mutton from ... more

Grill or broil. Cook the same as you would a steak, rare to well done. Chops are smaller and cook faster. We keep it simple, just salt and pepper
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Grill or broil. Cook the same as you would a steak, rare to well done. Chops are smaller and cook ... more

In a slow cooker these ribs cooked with onions, carrots and celery make a rich amazing stew. Bones can be pulled out easily after cooking. We add more cooked carrots and other vegies just before eating, so that vegies don't get too mushy. To reduce richness of the stew or broth, refrigerate 1 day after cooking and skim off top layer. Suggest adding red wine and chicken stock for a rich stew.
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In a slow cooker these ribs cooked with onions, carrots and celery make a rich amazing stew. Bones can be ... more

Slow cook on the grill Or use for great tasting stews. Makes great stew. Witch for bones
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Slow cook on the grill Or use for great tasting stews. Makes great stew. Witch for bones more

Great on the grill or broiling. Cook to your preference of rare to well done. The classic lamb chop.
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Great on the grill or broiling. Cook to your preference of rare to well done. The classic lamb chop. more

Broil or grill. The classic lamb cut. Contact us for our favorite recipe. This is the recipe that saved Christmas Eve and Christmas Dinner the same year. Recipe not to be missed.
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Broil or grill. The classic lamb cut. Contact us for our favorite recipe. This is the recipe that saved Christmas ... more

Grill or broil. Cook the same as you would a steak, rare to well done. Chops are smaller and cook faster. We keep it simple, just salt and pepper
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Grill or broil. Cook the same as you would a steak, rare to well done. Chops are smaller and cook ... more

Classic croissant filled with an almond cream topped with powdered sugar, almonds and honey

From the former homestead of late Carl Totemeier these chestnuts are believed to have originated from the Rockefeller Estate in New York. They are best enjoyed steamed or roasted and eaten warm.
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From the former homestead of late Carl Totemeier these chestnuts are believed to have originated from the Rockefeller Estate in ... more

Cider from locally grown apples. You can get $1.00 back if you return the jug clean and with label soaked off. You can return jug at online pickup.
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Cider from locally grown apples. You can get $1.00 back if you return the jug clean and with label soaked ... more

Locally made vinegar (at UA Food Innovations Center) from locally grown apples.
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Locally made vinegar (at UA Food Innovations Center) from locally grown apples. more

Smoked uncured bacon sliced from the shoulder.

We've brought back Bagels! These sourdough bagels are unlike anything else you'll find in NWA. 24 hour cold fermented and loaded top and bottom and steamed at 500 degrees to make that classic bagel texture.
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We've brought back Bagels! These sourdough bagels are unlike anything else you'll find in NWA. 24 hour cold fermented and ... more

These baby moccasins are made with extremely soft leather! They won’t bind your baby’s feet and make them uncomfortable. Having a baby shower? Here’s the perfect gift! They can be handed down for years to come! Sizes: New Born - 12-15 months. New Born $35 0-3 Mths. $40 3-6 Mths. $45 6-9 Mths. $50 9-12 Mths. $55 12-15 Mths. 60 *12-15 month shoes have crepe rubber on the bottoms for the walkers.
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These baby moccasins are made with extremely soft leather! They won’t bind your baby’s feet and make them uncomfortable. Having ... more

Grass fed, hormone and antibiotic free. Less fat, calories and cholesterol than traditional beef. The heart healthy choice.

Great for stir fry as well. Grass fed, hormone and antibiotic free. Less fat, calories in cholesterol than traditional beef. The heart healthy choice.
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Great for stir fry as well. Grass fed, hormone and antibiotic free. Less fat, calories in cholesterol than traditional beef. ... more

Grass fed No hormones or antibiotics. Less fat calories and cholesterol than traditional beef. The heart healthy choice.

Grass fed, hormone and antibiotic free. Less fat, calories and cholesterol than traditional beef. The healthy choice

Grass fed, hormone and antibiotic free. Less fat, calories and cholesterol and traditional beef. The heart healthy choice.

Grass fed, antibiotic and hormone free. Less fat, calories and cholesterol than traditional beef. The heart healthy choice.