Meats & Meals


Download a our Gourmet Meats Brochure

Our Livestock
We raise lambs and kids for meat at Riverslea Farm. We also buy from a network of family farms. Our animals are raised in a natural healthy environment. When they’re not on pasture, they eat grain, hay and water without antibiotic or hormonal additives. No pesticides are applied to our wool.


USDA Flash Frozen Meats
We butcher very young lamb and kid to produce extremely tender, mild-flavored meat. Our natural meat is cut and flash frozen at Lemay & Sons, Goffstown NH USDA#9542. Custom freezer and barbecue orders are available by appointment

Riverslea Farm Naturally Raised  Lamb and Goat

  Price per lb.
Lamb  
Ground Mutton $7
Mutton Stew Meat $8
Ground Lamb $8
Lamb Shanks $8
Lamb Link Sausages
  
Sweet, hot or Greek style
$9
Mutton Strip Steaks $10
Lamb Shoulder Chops $10
Lamb Rib Racks $12
Lamb Loin Chops $14
Lamb Kabobs $14
   
Goat  
Ground Goat $8
Goat Shanks $8
Goat Stew Meat $9
Goat Link Sausages
  Hot or Greek style
$9
Goat Strip Steaks $10
Goat Rib Racks $12
Goat Kabobs  
   
By Request: Lamb, Goat, or Mutton  
Bone-in Shoulders $9
Boneless Shoulders $10
Bone-in Legs $12
Boneless Legs $14

 

TAKE HOME MEALS

Prepared by Chef Ted McCormack with our meat and locally grown veggies.

Shepherd’s Pie - $14 - 30 oz.
Mashed potatoes, ground lamb and veggies

Caldo Verde - $8 - per pint
Lamb sausage, kale and white beans

Country Stew - $7 - per pint
Goat, potatoes, parsnips, onions and carrots

Moroccan Pockets - $8 - individual serving
Goat, sweet potatoes, raisins in a puff pastry

Mulligatawny Stew - $8 per pint
Hot/sweet goat Curry

Posole - $7 per pint
Goat, hominy, black beans, chili peppers

Goat Pate - $5 per 1.4 oz.
Goat liver and cranberry

Smoked Lamb Sausage - $5 per link
Fully cooked - maple brined


Riverslea Favorites

  • Gently pan fry kabobs in a bit of olive oil. Marinate with apple cider, honey and rosemary if you must.
  • Bake chops at 350° on a shallow rack rather than grilling. Coat with a paste of mustard and thyme.
  • Put a chunk of your favorite cheese inside a lamb burger. Serve with hot or sweet pepper relish.
  • Kid is ultra lean and it stands up to strong seasonings. Try it in chili and curries.

Goat soup bones ($1/lb.) are lean and flavorful. They produce rich stock for soups and stews. We use lamb sausage in soups and kabobs or shanks for our stews. Cook with carrots, parsnips, potatoes, baby turnips, onions, garlic, spinach etc.
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RIVERSLEA FARM
Jeff and Liz Conrad
362 North River Rd., Epping NH 03042
Phone: 603 679-2629 
E-mail: info@riversleafarm.com

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