Pre-Order Lamb

Sourced from Rittenberry Farms in Burna, Kentucky


Select all the cuts you want, then add them to your cart. Once you submit your order, we will prepare your meats, weigh them, and email you an invoice with a precise total—then you can come meet us at the KLD Farm or the Farmer’s Market to pickup your order.


Porter Road Butcher  | Holland House  | Green Door Gourmet | Old School Farm Cafe  | Henrietta Red | Vital CafeOld Glory Nashville

CHEFS: We would love to add you to our list!


You can purchase my lamb at the Nashville Farmers’ Market or directly from my farm in Ashland City, TN – which is just a stone’s throw from downtown Nashville. For online specialty pre-orders, you can pickup directly from the farm, or meet us at the Farmer’s Market.

Nashville Farmers’ Market
Every Saturday, (Winter Hours) 8:30am to 3pm
(Varies seasonally – check our website for latest
hours & location)
900 Rosa Parks Blvd.
Nashville, TN 37208

1110 Turnipseed Rd.
Ashland City, TN 37015
(615) 952-9454
Available most days, by appointment only.



  • BY WT.
  • Rack of Lamb

    Rack of Lamb  ( 0oz )  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .



  • Lamb Heart

    Stuffed with sausage and herbs, braised low and slow in a Dutch oven, a lamb heart becomes a mouth-watering succulent package.   ( 12oz )



  • Lamb Liver

    Irish farmers love coming in from the cold to a hot plate of lamb’s liver with a whiskey cream sauce (you must use an Irish whiskey, such as Bushmills or Jameson, of course). Serve with fingerling potatoes or crusty white bread.   ( 1.5lb )



  • Lamb Kidney

    The British eat them devilled and pan-fried. The Chinese turn them into “fire-exploded kidney flowers” by scoring them with a sharp knife and briefly searing them in very hot oil. A soak in lemon juice, milk, or wine will help bring out the kidneys’ most appealing qualities.  ( 4oz )



  • Lamb Whole Ribs

    Don’t let their small size deceive you—lamb ribs pack a meaty punch. Cure them with salt and sugar, or just give them a dry rub. Then bake, broil, or grill until the outside is crispy.  ( 1.25lb )



  • Lamb Leg Shank

    A Persian pantry is not complete without tumeric, saffron, and cardamom, because the lamb-loving Iranians know what to do with a lamb leg shank. Braised in wine or rosewater, the shanks melt in your mouth.   ( 1.5lb )



  • Lamb Neck (Whole)

    Simmered in wine and stock, with potatoes and peppers, lamb neck stew is a hearty dish for a snowy day.  ( 1.5lb )



  • Lamb Shoulder Roast

    There’s no better Sunday dinner: put the roast in the oven after lunch with rosemary and garlic and come back four hours later to a pan full of fork-tender lamb.   ( 2.5lb )



  • Ground Lamb

    Lamb burgers are an increasingly hot item at gourmet burger restaurants. They’re deeply flavored, delicious with any toppings you might put on a roast lamb—or with feta cheese and a yogurt sauce.   ( 1lb )



  • Lamb Stew

    Moroccan chefs make lamb stew with dried dates or apricots. The sweetness provides a rich contrast to the savory punch of stewed lamb.   ( 1lb )



  • Leg of Lamb (Whole)

    An Easter staple, a roast leg of lamb is a hearty, satisfying meal any time of year. Traditionally served with a mint sauce on the side, it’s also delicious with a mustard gravy.  ( 6lb )



  • Leg of Lamb (Half)

    An Easter staple, a roast leg of lamb is a hearty, satisfying meal any time of year. Traditionally served with a mint sauce on the side, it’s also delicious with a mustard gravy.  ( 3lb )



  • Lamb T-Bone Steak

    Superb with a red wine reduction. Or crust it with chopped pistachio and mint. As tasty as it is cute, a lamb t-bone grills to perfection in just 3 minutes per side.  ( 1lb )



  • Lamb Sirloin Steak

    Boneless and relatively lean, lamb sirloin is a stand-out dish with a crust of Mediterranean spices: cumin, coriander, and nutmeg. Pair with a bright cucumber and tomato salad.  ( 1.25lb )



  • Lamb Chops

    Grilled with a paste of parsley, sage, rosemary, and thyme, these lamb chops are lip-smackingly good.   ( 8oz )





  • BY WT.
  • Whole Lamb

    Break it into ribs and roasts to squirrel away in a freezer through the winter, or dress it and spit roast it for a traditional Greek feast. Hot coals turn a garlic lemon balsamic basting sauce into a tangy glaze. (Average Price + Processing Fee)   ( 50.4lb )



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