Lava Lake Lamb

I just ordered Rosemary/Garlic Lamb sausage and Lamb ribletts from them, anyone ever had their offerings before?
I don't know if this topic is a rehash, but feedback would be appreciated!

Never heard of it. Seems it might be sort of soapy, though.

It looks good, but very expensive. Shipping is a killer. I wonder if it comes fresh or frozen???? They ship only 1 day a week, and get it to you on the 2nd day. Maybe it is fresh. I hope that you are in for a treat.......let us know!!!!!!

Looks good but nowhere near me. I love lamb.

Michael Hoffman


Never heard of it. Seems it might be sort of soapy, though.

I don't know, I've never tasted Lava, way too hot for my liking!

Too abrasive!

chewingthefat

Michael Hoffman


Never heard of it. Seems it might be sort of soapy, though.

I don't know, I've never tasted Lava, way too hot for my liking!

You never had your mouth washed out with Lava?

Michael Hoffman

chewingthefat

Michael Hoffman


Never heard of it. Seems it might be sort of soapy, though.

I don't know, I've never tasted Lava, way too hot for my liking!

Only Irish Spring in my clan!

You never had your mouth washed out with Lava?

I note that  abrasive comments have killed this thread.

Chewie, have you tried this yet?

kland01s


Looks good but nowhere near me. I love lamb.

Pinn-Oak Ridge Farms might be an option for you.  For some time I've been wanting to try grilling lamb but too many stories about strong, gamy flavor have kept me from following through.  However, after seeing Pinn-Oak on a recent TV show I'm going to give it a shot and hopefully I can get out there this coming weekend to not only purchase some lamb but also get some advice from the owners.
 
Sorry for the slight hijack, CTF...

Thanks Brad. My partner goes to Lake Geneva on business now and that so we'll have to check that out!

Was talking to a sheep friend, at a meeting the other day.....
 
She has been doing well selling her lamb at farmer's markets. I have never gone that route, because:
 
1. Frozen, wrapped lamb is, IMO, a pig in a poke.
 
2. Weight is, IMO, an issue. How much do you subtract for the wrapping??? Our local plant, that I would use, is very modern, being rebuilt after a fire a few years ago. I suppose I could come up with an "average" weight of packing material, but is that good enough?? (Adams Farm in Massachusetts). They are said to do an outstanding job, but how do I get my customer past the initial "pig in a poke" idea?
 
3. I can not pass out free samples. For good reason it is against the law, unless I get a permit.
 
4. I am not a big fan of frozen. Almost 100% of my 35 to 45 lb lambs go out fresh, via an established distribution chain for ethnic holidays . It sells for more than lobster, but is not especially profitable for me, or the dealer chain.
 
5. Mail order or internet lamb is a "pig in a poke" too, but people buy it. I could sell at about 1/2 price due to saved shipping costs.
 
Maybe I'll try it...............

I don't understand complaints of lamb being strong or gamy. Lamb is one of my favorite meats and I've never encountered any that came close to being strong or gamy. In fact, the only time I've ever tasted a meat that was at all gamy was when eating venison that came from animals that had not been field dressed and processed properly.

I agree Michael. I've eaten lamb for most of my life and have never found it to be what I'd call gamey. American, New Zealand and Australian lamb is widely available here in all of the surrounding grocery stores so we have lamb fairly often.

I'm a lamb lover and enjoy it various ways. Recently, on a cross country driving trip, we stopped in Alturas, California and enjoyed a Basque restaurant, "The Brass Rail".  The owners, operators have their own sheep farm (basque...go figure) and provided us with the best and largest lamb steak I've ever had. A must stop for the lamb lover!

I forgot about this thread, the Lamb was fresh, Sausages very good, the riblets needed more meat on then, not much more than bone, not worth the cost, but I greedly ate what little there was, 4 racks at a time!

Trask


I'm a lamb lover and enjoy it various ways. Recently, on a cross country driving trip, we stopped in Alturas, California and enjoyed a Basque restaurant, "The Brass Rail".  The owners, operators have their own sheep farm (basque...go figure) and provided us with the best and largest lamb steak I've ever had. A must stop for the lamb lover!

Another place to add to the old bucket list.......along with The Moonlight BBQ. Update.....recent internet reviews are not so hot, mostly saying it has gone downhill.....too bad. 

I have a Greek place I go to, Odyssey II in St Charles Illinois that I go to for lamb. Their lamb riblets are fantastic!!!
http://www.odysseygreektavernas.com/
 

I have eaten lamb since I was a bride-even knew their names....

I read the reviews for this place also. Ranch food but the lamb steak was very large and superbly cooked & that's what I'm there for. Soups, sides, are common enough but I'll go out of my way to visit a basque joint. 

tmiles

Trask


I'm a lamb lover and enjoy it various ways. Recently, on a cross country driving trip, we stopped in Alturas, California and enjoyed a Basque restaurant, "The Brass Rail".  The owners, operators have their own sheep farm (basque...go figure) and provided us with the best and largest lamb steak I've ever had. A must stop for the lamb lover!

Another place to add to the old bucket list.......along with The Moonlight BBQ. Update.....recent internet reviews are not so hot, mostly saying it has gone downhill.....too bad. 

ann peeples
I have eaten lamb since I was a bride-even knew their names....

My brother married the daughter of a successful biochemical engineer who had a sheep farm as a hobby (his wife wove). Rehearsal dinner was lamb. Her name was "Hyacinth" (which my soon-to-be sister-in-law said with a big smile on her face).
 
Bart