Curious if people have suggestions on the best place to get high quality rack of lamb or pork for an Xmas roast? Would also do a leg of lamb as well. Considering: https://www.snakeriverfarms.com/kurobuta-pork/kurobuta-prime-rib-of-pork.html
Any other suggestions worth looking in to?
Goose
Looking at that pork rack in your link I don’t think you need to search any further, man that looks great 
I love SRF beef, but I’ve never had any of their other meat. I doubt it’d subpar.
That looks amazing but I’m unfortunately on the east coast…might see what shipping is like
I called (maybe 5 times and left a VM) and emailed Fess Parker Ranch over two days last week and NEVER got a response. I was pretty pissed. I drove right by the winery where I could’ve picked it up, but I didn’t receive any customer service to answer my questions.
Having this as part of our Italian/Irish Thanksgiving.
I need to give this another shot. My first time around wasn’t as enjoyable as I’d hoped as the belly still felt undercooked and fatty once the loin was done
I’m smoking mine on a traeger, 8-10 hrs.I had to talk my local Italian deli into making it for me, a lot of muttering in Italian followed, but it looks great.
Pheasant, if not too large a crowd (logistics).
Haunch of venison.
Goose is also classic. (Bonus item is all that lovely fat for future roast potatoes fried eggs etc).
I’m sorry to hear that. I buy from them a few times per month. Where are you located?
D’Artagnan is having a black friday sale, so went with a leg of lamb from there along with a few other items.
I’m in Los Angeles, so not very close, but we do go up there every few months to visit family and to taste and pickup wine, so it would be nice if I was able to pick up high-quality, responsible raised meat when I go.
I recommend this. I have done it a few times and will serve it once during Christmas. But I would recommend to slice the skin in long strips across rather than diamond patterned. If you cut it diamond patterned, some of the crackling will stick to the string you tie it with, but if you cut long strips, you can put the string in one of the grooves and you can keep all the crackling.
This. My wife’s paternal side is of German descent; so, Christmas lunch was most always traditional roast goose. Unfortunately, that stopped with the passing away of their uncle Hans (German) who was the one who would cook it every year. I then suggested that we have it for one of my regular wine group’s annual Christmas lunch (made by the French chef of one of our frequented restaurants). All the guys loved it; so that continued most every following Christmas get-together.