Heritage Lambs for the Easter Table

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Much attention has been paid to heritage breeds of pigs, turkeys and chickens. But lamb? Hardly any, possibly because the United States isn’t much of a lamb-eating country. But if you are considering lamb for spring or specifically for Easter, the meat that Heritage Foods is selling is worth a special dinner. The animals are raised at Tamarack Sheep Farm in Corinth, Vt.; they are Dorset Horn, still prized in parts of England and Wales, and Tunis, a breed that’s originally from the Middle East and was said to have been given to George Washington as a gift. Racks of Tunis lamb are meaty and tender, with a fairly big eye; ample to serve four. The meat and even the fat are mild-tasting.

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Heritage lamb, racks, $165 (about 4 pounds); bone-in legs (eight to nine pounds), $187 plus shipping, heritagefoods.com.

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