Dear Heritage Foods USA Supporter,
This is our last week for taking orders for our fresh, spring, half-lambs. We have three different breeds to try; The Tunis, The Katahdin, and The Icelandic.
It’s a great way to experience the many different cuts of lamb, including the leg, chops, shanks, shoulder and ground. Each one offers its own distinctive qualities in flavor profile and size. It's Lambelicious!
Half Lamb Packages
Overnight Shipping Included
For a fantastic leg recipe please read below, in the We Recommend section.
Artisanally Produced in Italy
You don’t know anchovies until you have tried these anchovies! These little fish will totally and absolutely redefine how you might feel about them. Our anchovies are fished from the waters of Sicily while the olive oil is from Umbria and the herbs packed in Liguria, where the climates are especially favorable to those crops.
These anchovies are Slow Food endorsed and hand crafted by our very own Serena Di Liberto’s father, Saro, who has been in the business for over 30 years. We are so proud to have received a shipment direct from the artisan plant in Italy!
These are a true artisanal product: traditionally caught in nets, hand fileted, and hand packed in extra virgin olive oil. What makes them so exceptionally good is that these beautiful anchovies are plump, meaty, and not that salty.
Terrific right out of the jar, they are sensational with butter or just over a plain cracker. Anchovies have been traditionally used to add depth of flavor to food since Roman times. Almost everything can be improved with the addition of an anchovy whether in a salad (the Caesar in particular), on a pizza, in pasta, or in any fish dish. They infuse a radical undertone to dips or spreads such as a tapenade, bagna cauda, or caponata.
$20 plus $19 shipping for 1 bottle
$40 plus $19 shipping for 2 bottles
$60 plus $19 shiping for 3 bottles
Each jar weighs 9.87 ounces/280 grams.
Serena Di Liberto
They last for months and go great with our Smoked Maple-Cured Boneless Ham!
This lambdunk of a recipe for:
A simple roasted leg of lamb
Chop together two tablespoons fresh rosemary, a tablespoon of fresh thyme, 3 garlic cloves, and the grated zest of a lemon. Add salt and pepper to taste, and even a little crushed red pepper if you want to add some extra zing.
Trim any extra fat off the leg, leaving enough to protect the meat. Rub the leg with olive oil and pat on the chopped herbs and garlic. Place on a rack in a roasting pan and roast at 400 for 11/2-2 hours or until an instant read thermometer reads 125 when inserted into the biggest muscle. Our beautiful lamb should be served on the rare side… And remember to let the leg rest for ten minutes before carving.
Look for news on hams and super specials on beef in the coming weeks!
Heritage Foods USA
The Source for Authentic American Heritage Foods
Heritage Foods USA has been featured as a Company of the Year in Bon Appetit, House & Garden, Newsweek, Saveur Magazine and The New York Times Magazine.
Contact us with questions or ideas, look out for weekly announcements and
read new recipes, by visiting: www.HeritageFoodsUSA.com.
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402 Graham Ave. Box 198
Brooklyn, NY 11211