Description
We bone out whole lamb shoulders from the Menard flock and grind them as they are, fat and all, which lands around 85/15. Nothing is added and nothing is bought in. The shoulder is the right muscle for this because it has enough connective tissue to hold a patty together without egg or breadcrumb.
For kofta, mix with grated onion squeezed dry, cumin and parsley, then work it hard with your hands for two minutes so the protein binds. Chill it an hour before shaping or it will slide off the skewer. Grill over direct heat, turning every ninety seconds, about eight minutes total.
Specification
- Breed: Dorper cross, Menard County
- Blend: whole shoulder only, about 85/15
- Grind: single coarse plate
- Feed: pasture grazed, no grain
- Sold by: weight, ground to order daily
Cooking
Grill, griddle or a heavy pan. Brown it hard and do not stir it about, or it releases water and stews. Patties and kofta to 160F internal.
Storage
Two days in the fridge, no more, and keep it in the coldest part. It freezes well in flat packs for three months and lamb fat holds up better in the freezer than beef fat does.
Beatriz Nogueira (verified owner) –
Make kofta with this every other week. The coarse grind means you get texture instead of paste, and it holds on the skewer with nothing but onion and spice.
T. Halloran (verified owner) –
Used the 2 lb for a shepherd’s pie and it was miles ahead of supermarket mince. Browned properly with no grey water in the pan.
Sanjay Menon (verified owner) –
Very good and clearly fresh ground. A touch fattier than I expected for 85/15 in my batch so I drained a little off, which was fine for a ragu.