Elysian
Holistically raised sheep produce some of the most natural lamb available. Elysian Farms Lamb is used by The French Laundry.
Quick Facts
-
Species Name
Lamb
-
Origin
Pennsylvania
-
Harvest Method
Pastured
-
Range & Habitat
Eastern United States
-
Producer
Elysian Fields Farm
Range & Habitat
Elysian Fields Farm
why holistic…because you are what they eat
The source of our food matters. The way our food is raised and grown matters. But rarely do we know where the food we buy comes from or how it’s raised. For too long, the industrialization required to mass produce food in this country has debased the quality of the products that reach our tables.
Pure Bred’s Keith Martin and Thomas Keller here offer a new perspective on one segment of this industry, raising lamb, a method that puts the animal first and as a result makes what this farmer and this chef believe is the best possible lamb. “I don’t see a difference between the lamb I raise on my farm and the meat you take home,” says Mr. Martin. “It’s all part of the same continuum, it’s all one thing, holistic. In order for the lamb you buy to be the best it can be, it has to be properly cared for while it’s alive. The entire life of the animal is paramount.”
Pure Bred has created a model for raising lamb founded on a respect for nature and the nature of the lamb itself. Mr. Martin and Chef Keller believe that lamb raised according to its nature results in better lamb, and hope that those who buy Pure Bred, likewise share in and encourage these convictions about how livestock is raised in America. Their patented system, Safe Alternative®, is reflected in their philosophy of the “Holistic Lamb®,” which demands observation of the animals, data collection regarding their feeding and their growth, and a verification of their source once they reach the consumer. It allows the consumer to be connected with the farmer and united in this philosophy of care and respect for the animals they raise.
You Might Also Like These
Hot legs are a desirable attribute for many-a species and well-bred swine are no exception. Herb and Kathy Eckhouse take fully aged legs of Prosciutto Americano and rub them down with a balanced blend of fennel, sea salt, and red chilies that deepens the meat's earthy sweetness. The heat is subtle, and deserves to be paired with one-of-a-kind cheeses, like Mahon Curado and Zimbro. These sheep milk cheeses have extra edge that creates some complexity on the palate, especially when given a boost by the meat's chili spice. It's an ideal tapas meat to include on a spread with marcona almonds, sheep cheeses, and grilled sardines. A combination of traditional craftsmanship and regional flavor, this addition to La Quercia's line of dry cured meats exemplifies their motto: 'American made, American inspired cured meats.' We say: keep those hot legs coming our way!
Tender, Flavorful
SeafoodS.com offers these Ducks year-round and guarantees that the quality stands against other nationally distributed birds. Our producers are committed to supplying Duck that not only warrants culinary celebration, but also adheres to farming practices that celebrate environmental stewardship.
Moist, Tender, Succulent
Suckling lamb (aka sucking lamb, milk-fed lamb, cordero lechal) is a highly prized delicacy in Spain, France, and Italy. Most often slow roasted on the bone, suckling lamb meat is particularly moist, tender & succulent, with a mild flavor. It’s particularly associated with spring in Europe – especially Easter banquets, but is delicious year round. These whole lambs are sold cut into eight sections in the Spanish style. New potatoes are the most traditional side dish for roast suckling lamb. Try sauteing or roasting them in some of the rendered lamb fat!