Meats & Meals
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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.
.
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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