Easter at The Brown Pig Butcher
We’re all super excited to help families get ready for their Easter dinner this year. We’ve got fantastic lamb cuts, like boneless shoulders, shoulders on the bone, racks, and legs of lamb. We can even bone-roll the leg of lamb and stuff it with our new rosemary, pine-nut & mint stuffing or a herb crusted leg of lamb. If you’re looking for something else, we’ve got turkey, ham, and other traditional meats like beef on the bone too.
Now, let me tell you a little secret. Our lamb is special because it comes from Gary Hegarty’s farm out by Blessington. The lambs graze on grass that grows on land next to the Blessington Lake, which makes it super fertile and rich in moisture. This gives the lamb meat a sweeter, mouth-watering flavour that our customers absolutely love.
Lamb has been a classic choice for Easter meals for ages. At The Brown Pig, we offer both new season spring lambs and the original Wicklow lamb that’s available year round.
Personally I think the Wicklow lamb has a better/stronger flavour, as the new season spring lamb might be a bit too early this year, which means the flavours aren’t quite as developed. Regardless, we’ve got a variety of cuts, preparation styles, and different lamb types to suit everyone’s taste.
So whether you go for the juicy new season lamb or the more flavourful Wicklow lamb, we’re here to help you put together an unforgettable and delicious Easter meal.