If you’re unfamiliar with Tangle Ridge Ranch and their pastured lambs, here’s some information to digest:
- the Tangle Ridge website, complete with a video interview by Kevin
- an article from the Edmonton Journal with a punny title, which I think is a requirement for all food articles in print newspapers
Last week Tangle Ridge killed this year’s lambs, and Lisa and I were fortunate enough to get a whole, uncut carcass. My primary motivation was securing lamb meat and offal for this January’s Burns supper. Here’s some details on the purchase.
Compared to most other meats, lamb is expensive. My side of pork this year was $2.15/lb for a 110 lb side. This whole, uncut lamb … Continue reading.