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
FRESH HAMS, SMOKED HAMS AND PORK
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.
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.
We are currently getting some awesome Bison NY Strips and Rib-Eyes from one of our local farmers in Charlottesville, VA. We love Bison because it's higher in protein than beef and incredibly flavorful but still very lean. Bison is also lower in calories, fat, and cholesterol than chicken or fish!
We recommend keeping the seasonings simple because the Bison is so flavorful on its own, so you'll want to add just enough to bring out the flavors but not overpower them. For the Bison Rib-Eye I knew that the Omnivore Salt, the new addition to our shop, would be a perfect way to season the steaks. The recipe for Omnivore Salt was created decades ago in Sicily and passed down through generations. It's a perfect mixture of spices with salt that help enhance the natural flavor in food. This salt blend works on everything - meat, vegetables and fish; just a pinch unlocks the deepest flavors of your food. A little goes a long way with this salt, so just use a pinch!
Pre-heat grill to medium-high or bring your BGE to 400 degrees.
Rub Bison Rib-Eyes with a quality Extra Virgin Olive Oil, a small amount of the Omivore Salt, and a little bit of Ground Black Pepper for good measure.
Place seasoned steaks on the hot grill and let the first side cook for 4-6 minutes depending on the thickness of the steak.
Flip and cook second side for 3-5 minutes depending on the thickness of the steak.
Let rest for 5 minutes.
Cut against the grain and enjoy!
We recommend pairing a Bison steak with a boldy tannic Cabarnet Sauvignon. You need something that won't get lost on the palette with this indulgent dish, and the Elyse 2008 Cabarnet Sauvignon is perfect for that. It's complex with velvety tannins and bold notes of ripe black fruits and spices. This is an amazing bottle of wine and I would recommend it with almost anything, but it really pairs especially well with this dish.
We are getting in a bunch of Organic Corn right now for the summer! So, I paired the dinner with a side of sweet corn which tasted great along side the nicely salted Bison steaks. Don't forget to cut your steak against the grain, it helps hold in all the juices and flavors. Last tip - Enjoy!
Polyface Farm is a family owned farm located in Virginia's beautiful Shenandoah Valley. It is widely recognized as one of America's most sustainable farms. It has been featured in the book "The Omnivores Dilemma", and the movie "Food Inc" just to name a few. The animals are grass-based and rotated according to an intricate method mimicking natural grazing patterns. While we only visit a couple times annually, we are lucky enough to benefit from a weekly delivery by Polyface staff member Susan Blasko (see in photo below along with Wendell [left] and Wyatt [right]).
In addition to whole pigs that we butcher at the shop, we also have many other Polyface products including their ever popular chicken and duck eggs. The chicken eggs sell themselves, try them yourself and you will see why. The yolks are bright orange and they taste completely different than anything you will find at the grocery store, not to mention they have a far healthier nutritional profile. We have begun turning customers on to their duck eggs. These will blow your mind! They are incredibly rich and fluffy with a taste that's addictive.