Thank you for choosing to order Berea College Farm products!
Before placing an order, be sure that you understand how the online store works. You will need to pick up your order at the designated time and location.
Please take a few moments to become familiar with this site. The Our Growers section contains student writing about the different farm entities. The Weblog contains weekly updated student written articles and news.
Recipes can often be found by clicking more in the description sections on this page.
A visual explanation of MEAT CUTS and cooking suggestions may be found in the photo album features of OUR GROWERS under the specific meat enterprises.
ABOUT ORDERING MEAT
If you are ordering individual cuts, you will see that instead of selling at an exact per pound price, we sell all the cuts in a bracketed weight at the same price. This is convenient for the consumer because you can see exactly what you will be paying for an item when you place the order AND we round the price in favor of Berea College Online store members. Anyone purchasing directly from the Farmers Market will pay the full weight-labeled price.
PLEASE WATCH THE AVAILABLE NUMBER when placing an order- this is a live inventory so instead of ordering beyond the quantity that exists, you will want to choose an item that is still available.
Custom Wholes and Halves
TO ORDER A WHOLE, HALF, OR QUARTER: 1. YOU MUST FIRST PLACE THE ITEM IN YOUR CART AND PROCEED TO CHECKOUT 2. AFTER YOU HAVE ORDERED THE ITEM, YOU WILL NEED TO FILL OUT THE FREEZER READY CUT SHEETS to specify your cuts preferences. If you do not place the item in your cart the order will not go through! If you are ordering a half or whole animal, you will want to become familiar with the cuts by looking at the maps of cuts in the Growers section of the site. FREEZER READY PORK, FREEZER READY BEEF, FREEZER READY LAMB, FREEZER READY GOAT, fill it out and click submit, so that we may have your meat custom cut to your preferences.
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Order History
Your Last Ten Orders
You can find your entire order history in the "Your Account" section.
Click on an order to see the items you ordered shown here.
LAMB
Chops, Sliced Shoulder, LargeGrower: Berea College Lamb and Goat
Price: $10.10 ( .95-1.5 lbs )Available (Exact): 10
These chops are a bit chewy, but full of flavor. They are usually grilled, braised, or broiled. The round bone in these chops is a cross-section if the arm bone.
Lamb Chops with Mushroom Wine Sauce
Gourmet 1993
1 tablespoon olive oil
two 1/2-inch-thick lamb shoulder chops (about 1 pound total), patted dry
2 large garlic cloves, minced
1/2 small onion, chopped fine (about 1/4 cup)
1/4 pound mushrooms, sliced
1 tablespoon soy sauce
1 tablespoon red-wine vinegar
1/2 cup dry red wine
1/4 teaspoon dried thyme, crumbled
1 teaspoon cornstarch dissolved in 1/2 cup water
1 tablespoon minced fresh parsley leaves
In a skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the chops, seasoned with salt and pepper, flattening them occasionally with a metal spatula, for 4 minutes on each side for medium meat. Transfer the chops with a slotted spatula to a small platter and keep them warm, covered loosely with foil.
Pour off all but 1 tablespoon of the fat and in the remaining fat cook the garlic over moderate heat, stirring, until it is pale golden. Add the onion and cook the mixture, stirring, for 1 minute. Add the mushrooms and the soy sauce and cook the mixture over moderately high heat, stirring, until the liquid the mushrooms give off is evaporated. Add the vinegar and boil the mixture until the liquid is evaporated. Add the wine and the thyme and boil the mixture until almost all the liquid is evaporated. Stir the cornstarch mixture, add it to the skillet, and bring the sauce to a boil, stirring. Season the sauce with salt and pepper, spoon it over the chops, and sprinkle the chops with the parsley.
close These chops are a bit chewy, but full of flavor. They are usually grilled, braised, or broiled. The round bone ...
more
Lamb Shoulder RoastGrower: Berea College Lamb and Goat
Price: $16.50 ( 1.9-2.85 lbs )Available (Exact): 4
Leg of Lamb, Boneless, LargeGrower: Berea College Lamb and Goat
Price: $30.50 ( 3.01-5.43 )Available (Exact): 0
Lamb leg—A delicate blend of flavor and tenderness, leg of lamb is a decadent treat.
Recipe for “South India-Style Lamb Kabobs” from lobels.com:
Serves: 6
INGREDIENTS
1 1/2 cup canola oil
4 cloves garlic, minced
4 tablespoons grated fresh ginger
2 tablespoons ground coriander*
4 teaspoons ground cumin*
1/8 teaspoon ground cinnamon*
1/8 teaspoon ground cardamom*
1 (6-7 lb.) Boneless or Butterflied Leg of Lamb, cut into 1 1/2-inch cubes
Salt and freshly ground black pepper to taste
Vegetable oil cooking spray
2 small onions, cut into 6 wedges
2 large green bell peppers, cut into 1 1/2-inch chunks
2 large red bell peppers, cut into 1 1/2-inch chunks
Twelve 12-inch skewers
DIRECTIONS
1. Combine the oil, garlic, ginger, coriander, cumin, cinnamon, and cardamom in a large glass or ceramic dish. Sprinkle the lamb generously with salt and pepper and add the lamb to the marinade. Toss to coat, cover, and refrigerate for at least 2 hours and as long as 6 hours.
2. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot to hot.
3. Thread the lamb, onion wedges, and peppers onto skewers, beginning and ending with the meat. Grill for 8 to 10 minutes, turning several times with tongs and brushing 2 or 3 times with any excess marinade during the first few minutes of grilling. Cook until lamb is medium-rare and the vegetables are tender. Serve immediately.
close Lamb leg—A delicate blend of flavor and tenderness, leg of lamb is a decadent treat. Recipe for “South India-Style Lamb ...
more
Leg of Lamb, Boneless, MediumGrower: Berea College Lamb and Goat
Price: $20.38 ( 2.26-3.0# )Available (Exact): 1
Lamb leg—A delicate blend of flavor and tenderness, leg of lamb is a decadent treat.
Recipe for “South India-Style Lamb Kabobs” from lobels.com:
Serves: 6
INGREDIENTS
1 1/2 cup canola oil
4 cloves garlic, minced
4 tablespoons grated fresh ginger
2 tablespoons ground coriander*
4 teaspoons ground cumin*
1/8 teaspoon ground cinnamon*
1/8 teaspoon ground cardamom*
1 (6-7 lb.) Boneless or Butterflied Leg of Lamb, cut into 1 1/2-inch cubes
Salt and freshly ground black pepper to taste
Vegetable oil cooking spray
2 small onions, cut into 6 wedges
2 large green bell peppers, cut into 1 1/2-inch chunks
2 large red bell peppers, cut into 1 1/2-inch chunks
Twelve 12-inch skewers
DIRECTIONS
1. Combine the oil, garlic, ginger, coriander, cumin, cinnamon, and cardamom in a large glass or ceramic dish. Sprinkle the lamb generously with salt and pepper and add the lamb to the marinade. Toss to coat, cover, and refrigerate for at least 2 hours and as long as 6 hours.
2. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot to hot.
3. Thread the lamb, onion wedges, and peppers onto skewers, beginning and ending with the meat. Grill for 8 to 10 minutes, turning several times with tongs and brushing 2 or 3 times with any excess marinade during the first few minutes of grilling. Cook until lamb is medium-rare and the vegetables are tender. Serve immediately.
close Lamb leg—A delicate blend of flavor and tenderness, leg of lamb is a decadent treat. Recipe for “South India-Style Lamb ...
more
Leg of Lamb, SmallGrower: Berea College Lamb and Goat
Price: $28.00 ( 3.5-5.00 lbs )Available (Exact): 5
Lamb leg—A delicate blend of flavor and tenderness, leg of lamb is a decadent treat.
Recipe for “South India-Style Lamb Kabobs” from lobels.com:
Serves: 6
INGREDIENTS
1 1/2 cup canola oil
4 cloves garlic, minced
4 tablespoons grated fresh ginger
2 tablespoons ground coriander*
4 teaspoons ground cumin*
1/8 teaspoon ground cinnamon*
1/8 teaspoon ground cardamom*
1 (6-7 lb.) Boneless or Butterflied Leg of Lamb, cut into 1 1/2-inch cubes
Salt and freshly ground black pepper to taste
Vegetable oil cooking spray
2 small onions, cut into 6 wedges
2 large green bell peppers, cut into 1 1/2-inch chunks
2 large red bell peppers, cut into 1 1/2-inch chunks
Twelve 12-inch skewers
DIRECTIONS
1. Combine the oil, garlic, ginger, coriander, cumin, cinnamon, and cardamom in a large glass or ceramic dish. Sprinkle the lamb generously with salt and pepper and add the lamb to the marinade. Toss to coat, cover, and refrigerate for at least 2 hours and as long as 6 hours.
2. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot to hot.
3. Thread the lamb, onion wedges, and peppers onto skewers, beginning and ending with the meat. Grill for 8 to 10 minutes, turning several times with tongs and brushing 2 or 3 times with any excess marinade during the first few minutes of grilling. Cook until lamb is medium-rare and the vegetables are tender. Serve immediately.
close Lamb leg—A delicate blend of flavor and tenderness, leg of lamb is a decadent treat. Recipe for “South India-Style Lamb ...
more
Chops, Sliced Shoulder, Large
Lamb Shoulder Roast
Leg of Lamb, Boneless, Large
Leg of Lamb, Boneless, Medium
Leg of Lamb, Small