Beyond Fat-tailed lamb

Posted by October 4, 2011 Fat-tailed lamb 8 Comments

Writing cookbooks introduces you to lots of people, in person and by email. In Fat: An Appreciation of a Misunderstood Ingredient, with RecipesI wrote about my search for fat-tailed lamb. Several people wrote offering the tail, but I couldn’t accept as there was no way to bring it legally into Canada. Then Laurie Maus, wrote from a farm halfway between Ottawa and Montréal, telling me that she had fat-tailed sheep and would put some aside for me. Finally I would get to try it, however I haven’t been to visit her yet.
I wish I was in Canada so I could attend the tasting she is holding a tasting of different rare breed lambs including Tunis, Border Leicester, Shropshire and Shetland. I’m not smart enough to reproduce the poster she sent but here are the details of the event.

Not all lamb is created equal. Taste the difference of heritage breed lambs.
Chef-prepared lamb originating from several different breeds will be
available for a taste comparison as a centerpiece for a catered meal. You
will be judging the different breeds. Vote for your favorite.
When: Sunday, October 23, 2011 (doors open 12:15, meal at 1:15 pm)
Where: Dunvegan Recreational Association Hall, County Road 24, Dunvegan, ON
Directions: Exit 51 off the 417East onto Highland Road going south. First left past the
Tim Horton’s onto County Road 24, Approx 7 km to the Dunvegan Hall.
Cost: $25, Under 10 for Free
Contact: Lindley McPhail 613-445-0754
Laurie Maus 613-527-1897
Ticket purchase is required before the event


  • Robert Mauri says:

    I was reading the hind quarters section of &quot;Odd Bits&quot; this morning, and I was wondering if you were still in search of the elusive fat tailed sheep. I guess I have my answer.<br /><br />Congratulations on finally finding a source and I hope that you post some pictures and the recipe when you do finally have it. I happened to be on your blog to grab your amatriciana recipe for tonight&#

  • Jennifer says:

    An all Jennifer day! You do me proud Robert. I will certainly post about the fat-tailed lamb when<br />I finally get my hands on it. Enjoy the amatriciana.

  • Steve Wilson says:

    Great news that you&#39;ve finally found a source for fat-tailed lamb. &#39;Fat&#39;, &#39;Bones&#39; and &#39;Odd Bits&#39; are my favourite cookbooks, wonderful writing, recipes and photography. Thank you for writing them, and for your blog. I googled Hawkhill farm and found Laurie&#39;s poster in case your readers want to see it. Joking about charging higher ticket price for teenage boys made

  • Laurie Maus says:

    Jennifer, the tails will wait for you. I am really sorry to say we have had to postpone the lamb tasting because of our inability to find a chef who was willing or able to take it on. I gather having multiple legs of lamb that must be cooked separately but the same proved too much of a challenge outside of an industrial kitchen setting. However, it is postponed until we can arrange something

  • Jennifer says:

    Sorry to hear that Laurie, but perhaps when all those ducks are in a row I&#39;ll be in Toronto and able to come.

  • Laurie Maus says:

    I will keep you informed. Just to let you know that one of our clients called us yesterday and asked if he could get the kidneys, heart and liver with his lamb. It turns out he just discovered a new book called &quot;Odd Bits&quot;. I would love to see all the lamb be used except the baaa. You are changing people&#39;s attitude to food little by little and in my opinion for the better.

  • Anonymous says:

    hi can u tell me where i could buy a fat tailed lamb either alive or meat and ty so much

  • Jennifer says:

    If you are interested in fat-tail lamb follow the link by clicking on Laurie Maus the author of a previous comment to get to her website. She has fat-tail lamb occasionally.