Easter Ordering, Plus Tips for Preparing Leg of Lamb and Ham

Posted on April 06, 2017 by Don Roden | 0 comments

Easter ordering at The Organic Butcher is underway. Be sure to place your orders by April 12th to ensure availability. You may use our online order form or call us at 703-790-8300.  

Seasonal favorites on the menu this year are:

Bone-In Leg of Lamb $12.99/lb.
Boneless Leg of Lamb $13.99/lb. (up to 6 lb.)
Semi-Boneless Leg of Lamb (shank and aitch bone removed) $13.99/lb. (Average 6lb.)
Frenched Lamb Rack $26.99/lb. (8 ribs per rack, 1.75 lb. avg.)
Lamb Shank $8.99/lb. (Average 1.5lb.)

Spiral Sliced Semi-Boneless Ham $8.99/lb. (8-10lb.)
Bone-in Smoked Heritage Ham $9.99/lb.
Berkshire Fresh Ham (uncooked and uncured) $7.99/lb.
Berkshire Boneless Pork Loin $12.99/lb.
Berkshire Pork Rack (up to 10 bones per rack) $14.99/lb. (1/2-3/4lb. per rib)

Beef Tenderloin $33.99/lb. (whole tenderloin averages 4-5lb.)
Standing Rib Roast $19.99/lb.

Some tips to help make your holiday perfect:

Leg of Lamb
A large piece of meat like leg of lamb can be daunting if you have never cooked one before. But rest assured, it pretty much takes care of itself once you pop it in the oven. The trick is to season it well and bring it to room temperature before cooking. This will allow the meat to cook evenly from the edge to the center.
Follow this beautiful recipe from Food52 and you'll be sure to knock it out of the park on your first try.

Serves 8 to 10

  • 1/2 cup olive oil
  • 1/3 cup lemon juice
  • garlic cloves
  • teaspoon coriander
  • teaspoons sumac
  • 1/2 teaspoon cayenne
  • tablespoons smoked paprika
  • tablespoon salt
  • teaspoons black pepper
  • teaspoons cumin
  • One 6 to 8 pound semi-boneless leg of lamb
    1. Pulse everything (except for the lamb) in a food processor until a paste forms. Rub it all over the leg of lamb, wrap it tightly in plastic, and allow it to marinate overnight.
    2. The next day, remove the lamb from the fridge and wipe excess marinade off. Place it in a deep roasting pan and allow it to sit out of the fridge for about 45 minutes to bring it up to room temperature.
    3. While it rests, heat your oven to 450° F.
    4. Roast the lamb for 15 minutes, then drop the temperature down to 325° F and roast until a meat thermometer reads 135 to 140°, about 1 to 1 1/2 hours.
    5. Transfer lamb to a cutting board and tent it with foil. Allow it to rest for 20 minutes before carving.

      Want to keep your ham juicy and moist? Then follow the instructions for reheating a fully cooked ham below and you'll never eat dry ham again.
      Slow Cooker Method for Heating Ham
      Hams emerge very moist and tender from the slow cooker. Place the ham in the cooker and add about 1 cup of water. Cover and cook on low for 4-6 hours, until ham is thoroughly heated. If you want to glaze the ham, place on a broiler pan and cover with glaze; broil, watching carefully, until glaze is cooked.

      Oven Method
      The goal is to reheat the ham without drying it out. The best way to do this is to place the ham on a rack in a roasting pan. Add water to the bottom of the pan and cover the whole thing tightly with foil. Bake at 325°F for 8-10 minutes per pound, until a meat thermometer registers 140°F. Unwrap the ham and apply the glaze; increase the heat to 400°F and bake for 15-20 minutes longer until the glaze is burnished.

      Spiral Sliced Hams
      These hams are delicious cold, but to reheat them, place the ham (cut-side-down) on heavy-duty aluminum foil and wrap it tightly. Bake in a preheated 325°F oven for 10-14 minutes per pound, or until a meat thermometer registers 140°F. Remove from oven and let sit for 10 minutes before serving. 

      Posted in Beef, Berkshire Pork, Cooking Instructions, Easter, Ham, Lamb, Pasture-Raised, Pork, Recipes

      Leg of Lamb with Garlic and Rosemary + Ordering for Easter/Passover at The Organic Butcher

      Posted on March 27, 2015 by Don Roden | 0 comments

      We are gearing up for the Spring Holidays at The Organic Butcher. There is still plenty of time to place your orders for lamb, ham, pork, rabbit or briskets. Order online on our new website or call us at 703-790-8300.  

      Popular seasonal items and recommendations are as follows:

      Bone-In Leg of Lamb (7-9 lbs)  - $12.99/LB
      Boneless Leg of Lamb (5-7 lbs) - $13.99/LB
      French Lamb Rack ( 1.5-2 lbs) - $24.99/LB
      Lamb Shoulder Roast - $10.99/LB
      Lamb Shank (1.5 lb avg.) - $7.99/LB
      Boneless Lamb Loin (@1 lb. ea.) - $29.99/LB

      Skin-on Fresh Ham / Pork Leg  (6-24 lb.) - $6.99/lb.
      Nitrate-Free Semi-boneless Spiral Ham (6-8 lb.) - $9.99/lb.
      Nitrate-Free Boneless Berkshire Hams (6-8 lb. and 14-17 lb.) $9.99/lb.
      Berkshire Frenched Pork Rack - $14.99/lb.
      Skin-on Berkshire Pork Belly - $6.99/lb.

      RABBIT - $11.99/LB

      First Cut BRISKETS for Passover - $8.99/lb.
      Seder bones also available

      We will have plenty of roasts, seafood, wild game, and 
      fresh produce for side dishes. 

      One of our very favorite ways to prepare leg of lamb is with copious amounts of garlic and rosemary. The following recipe is sure to be a hit on your holiday table.

      Leg of Lamb with Garlic and Rosemary (epicurious)
      Makes 8 servings

      Ingredients (all available at The Organic Butcher of McLean)
      1 (7-9 pound) leg of lamb, fat trimmed to 1/4 inch thick, and lamb tied
      4 garlic cloves
      1 tablespoon fine sea salt
      2 tablespoons chopped local, organic fresh rosemary
      1/2 teaspoon black pepper
      1/4 cup dry red wine or beef broth
      Whole grain Dijon mustard (optional)

      Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.

      Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.

      Preheat oven to 350°F. (Optional: Add whole grain Dijon to the crust, and cook at 400 for 20 minutes, then reduce to 350.)

      Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).

      Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.


      Posted in Brisket, Cooking Instructions, Dinner, Easter, Holiday Items, Lamb, Local, Local Farms, Passover, Pork, Recipes, Roasting