Lamb and all the good stuff for Easter!

A lamb love story

with a Julia recipe

Easter traditions on your table

Savenor's Market makes sure that the spring lamb for your Easter dinner will be the very best possible. Owner Ron Savenor and his family have had relationships with Colorado Superior Lamb through several generations. "They pick me out the cream of the crop," Ron says. This lamb is well-marbled meat with large rib eye muscles, and grown without antibiotics or hormones. In fact, the first meal Ron ever made for then-future wife, Mandy, was Julia Child's Roast Lamb with Mustard Coating. Mandy said yes to the lamb and to Ron. Your family and guests will love our lamb, too.

For those seeking local, Savenor's offers Misty River View Farms lamb from New Braintree, Ma. This diversified family farm raises lambs sustainably and in a caring way, resulting in lamb with a delicate, satisfying flavor.

Lamb for Easter -- what could be more delicious?

Recipes for Julia's Lamb, Mushroom Ragout, and Asparagus and Sweet Pea Puree

Lamb made easy

Sometimes leg of lamb can be intimidating. So our butchers suggest lamb top as an easy introduction. The same excellent quality, this cut from the top of the leg is "leaner but with a lot of flavor," says Nick, a Savenor's butcher.

Suitable for two to four people, it can be dry-roasted, seasoned with rosemary or thyme. Lamb top is also great marinated, Nick says, or cut up for kebabs or lamb stew, or ground for lamb burgers.

Savenor's is also offering lamb bacon, as yummy as, well, bacon. This lean bacon, from lamb breast, is sliced thin like prosciutto and is fantastic for breakfast, for an appetizer spread, or just to snack on. After all, who can resist bacon?

Introducing Savenor's e-Letter

You know Savenor's Markets on Kirkland St in Cambridge and Charles St. in Boston for excellence in meats, superior cheeses, fantastic sandwiches, great classes, and all the groceries you need to put together meals to remember. Now Savenor's monthly e-letter will help keep you informed about what's going on at Savenor's. Classes. The new and best in meats and other products. Cooking lore and interviews with our chef, butchers, and restaurant chefs. Tested recipes. And spectacular savings. It's one of the best and most enjoyable ways to keep in touch with your favorite stores!!!

Egg Extra-vaganza

Big and beautiful Crescent Farm Duck Eggs are more than just oversized. They're richer and more luxurious-tasting than chicken eggs. Because the yolks have more fat and the whites more protein, gentler cooking is called for so that they don't become tough. A delicious egg sandwich a la Mario Batali (recipe) would be smashing for Easter morning for the family. Hard-cook them this way* and make super-sized Deviled Eggs for company brunch. Or dye or paint them for a pretty centerpiece.

* Place duck eggs in a large pot and cover with cold water. Bring to boil over high heat. As soon as water boils, remove from heat, tightly cover pot, and let sit for 12 minutes for large eggs. Drain, and cover with cold water until cool to touch.

Introducing: New Chocolates on the Block

Have you had your chocolate FIXX today? Nicole Coady made her name as pastry chef of Finale. Now she's creating small, rich, and not-too-sweet chocolate bars, hand-made and swooningly delicious.

Savenor's is the first to carry Nicole's chocolates, just in time for Easter: Andy's Fixx, (at right) a praline crisp with passion fruit pate; Nikki's Fixx, peanut butter nougat with apple-smoked bacon and maple caramel; Abby's Fixx, caramel with milk chocolate and sea salt; and Bud's Fixx, peanut butter nougat with peanuts and sea salt. These must be on your chocolate list!!!

At Last: Fully Hands-On Classes in Butchering

It was inevitable. You watched a demo on how to butcher a pig, and thought: Could I do that myself? Now you want the full DIY experience. Savenor's has heard you, and is offering a personally-designed, hands-on butchering class with our qualified and talented butchers. Just you, your teacher, and half a pig carcass.

After a consultation, you will learn how to separate retail cuts from the carcass, how to use fats and meats for sausage, and how to finish and wrap. And then you'll get to take home at least 10 pounds of pork, butchered by you. How cool is that? Each Saturday morning class is one to two students, about 2 hours long, and includes a packet with tips and recipes.

Lamb and poultry butchering classes are also available. For information and scheduling, email mark@savenorsmarket.com or call 617-576-0214.

Order

online

for Easter

Get your holiday order in now by clicking onto the lamb shape on our website. Our menu will help you plan your Easter. And your order will be ready whenever you want to pick it up.