Thursday, June 06, 2013

More About Border Springs

Those riblets from Border Springs Lamb Farm I wrote about two weeks ago were every bit as good as hoped. Meaty but still enough tasty fat. They were among the hits of the Memorial Day block party. I simmered them in plenty of salted water for about half an hour then drained and stuck them in the 'fridge until the next day when I charred them over the fire, constantly basting with a glaze and turning until nicely browned but not burned. The glaze was a cup of orange marmalade, half a cup of Dijoin mustard, two tablespoons of red wine vinegar (apple cider would work, but I wouldn't use an expensive balsamic or sherry vinegar on this), and two teaspoons of whole cumin seeds which I then ground after toasting.

Border Springs now has its kitchen up and (mostly) running. I haven't tried any of the lunch dishes, and whether or not they serve breakfast was still a bit hit-and-miss as of yesterday. But the taste of biscuit with gravy and sausage Aaron offered last Saturday was superb, almost like a cream of lamb sausage soup. The only off-note was a too heavy hand with the black pepper, which Aaron said he'd be lightening up. This version of Rich Man's Gravy needs black pepper, it was just a tad too much when I tasted it.

At least one of the market's other butchers has already responded to Border Springs by lowering its price on shoulder chops. Martin's, which until recently charged $6.99/pound, was selling them for $4.99 last weekend, vs. $7.50-$8 at Border Springs, depending on the particular section of shoulder used. Martin's Brother Charles Giunta (Giunta's Prime Shop) was selling them for $6.99, while BJ's Warehouse had them for $5.99. Martin also dropped his price on ground lamb. Border Springs' loin chops are priced at $15, about two bucks more a pound than at Martin's and Giunta's. 

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