Gourmet Meats
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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 Gourmet Meats
| Price per lb. | |
| Lamb | |
| Ground Mutton | $6 |
| Burger | $8 |
| Shanks | $8 |
| Link Sausage (hot, sweet, Greek) | $9 |
| Rib Racks |
$12 |
| Bone-in legs | $12 |
| Chops | $14 |
| Kabobs | $14 |
| Boneless Legs | $14 |
| Goat | |
| Burger | $8 |
| Shanks | $8 |
| Rib Racks | $12 |
| Chops | $14 |
| Kabobs | $14 |
FARM "FAST
FOOD”
Shepherd’s Pie - $14
With our ground lamb
Chili $13
With our ground goat
Prepared for us by Chef Ted McCormack at Flag Hill Winery
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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