Whole-animal-wise we’re currently in transition — the grass is gone, meaning beef is just about over for the season.
But starting this week, we’ve got some delicious sheep on the menu from Mac Magruder. Mac got his stock from “an old guy across the valley. They are a Suffolk cross-breed. He didn’t do anything for them, they’re organic by neglect.” He lucked out though, because they turn out to be of a hardy and delicious stock.
This is the same sheep Patricia Unterman described as “particularly succulent, whispering of pasture, and worth getting messy for” in her most recent San Francisco Examiner review. Mac’s sheep herd is rather small, so we were stoked to score three whole animals. This weekend the loins will be on the menu…if you need a break from turkey sandwiches.
And of course, come February, we’ll be getting into pork, in a big way.