We, at Twin County Dorpers, are proud to
offer you lean, tender and flavorful lamb grown to meet today’s
high standards. Our animals are not grown in crowded pens, they
range and browse for food over hundreds of acres of native Hill
Country vegetation. We believe this environment is critical when
producing high quality meats. Nothing genetically altered nor
growth hormones are used to raise our animals. They are not
finished on grains like lambs confined in feedlots. The herd is
divided into groups and we strive to lamb throughout the year to
supply consumers with a quality product, even though some
seasons are harsher than others to raise new born lambs.
Grass-fed lambs have less fat accumulation over the carcass and
increased marbling in the meat resulting in a more tender and
flavorful product. The flavor of the Dorper meat is mild,
delicate, not at all overpowering, and we believe it surpasses
the flavor of the meat from any other sheep breed. Dorper lamb
is just NOT your traditional lamb product and you do not need to
hide the meat behind complicated sauces or jelly!
Under the brand name Twin County,
we offer whole lamb and the most popular cuts, fresh or frozen
(when shipped out), professionally butchered, properly aged and
packaged to highest standards at a U.S.D.A. approved meat
HOW TO ORDER
Custom orders are available throughout the United States,
shipped overnight. When available, you may also purchase fresh
(non-frozen) meat. Contact us ahead of time to make
arrangements. Orders can also be picked up directly at the ranch
by appointment, in Harper, or in Fredericksburg (TX) with a
Please refer to the cut chart below to make your
choices. You may place your order by telephone or e-mail. Once
your order has been received, we will contact you to confirm
your selection, price and shipping date. In most cases, your
order will ship frozen overnight. Consider that it is best that
it arrives before the week-end. Depending on your location and
delivery option, payment can be by cash or
|Order a whole lamb carcass if you
are planning a big family reunion or a feast with
friends. A lamb may be grilled very slowly on a heavy
spit over coals, basted with a lemon, herbs and spices
marinade, and periodically rotated. The aroma of the
cooking meat is irresistible. This traditional formula,
known in some countries as “mechoui”, is well known in
the Northern African region (Morocco) where it is
prepared for grand festivities and served with
Mediterranean couscous (granular semolina) and several
A half lamb can be prepared in a similar fashion, laid
flat on one of those Texas-size BBQ pits, slowly roasted
for hours on top of mesquite coals.
Nothing is more classic than a leg
of lamb! It is usually prepared whole, slowly roasted,
often marinated and served in its juice, but also
excellent when cooked with only a few spices and herbs.
There are many, many delicious recipes to fix a great
Sunday meal to enjoy with your family, or one of those
memorable Holiday dishes. From the leg we also obtain
steaks and cubed meat ideal for grilling and for stews.
The leg of lamb is available bone-in or boneless, whole
or halved, to best suit your needs.
shoulder is a remarkably flavorful cut, often marinated
with mixed herbs and spices and slowly stewed or braised
with a variety of vegetables that later make a tasty
sauce. This process only adds to the tenderness of the
meat. This cut always comes out great and you always get
many compliments on your cooking skills!
you just feel like being fancy, braise some shanks! As
for the shoulder, the shanks are often braised or
roasted. However, they provide larger chunks of tender
meat than the shoulder. You can leave them whole, or cut
in 1 ½ inch thick slices that you can prepare “osso
bucco” style. Guaranteed success!
L amb chops are the most tender,
flavorful and juicy of the cuts. Moreover, they are
perfect for every occasion and so quick and easy to
prepare. They need nothing but salt and pepper to come
out perfect, but you may dress them up with an herb,
mustard and bread crumbs crust. They go well with any
side dish, a simple and fresh salad, steamy couscous or
vegetables au gratin are a few suggestions.
F or a truly elegant dining experience, serve a savory rack of
lamb. This prime cut is sure to seduce everyone. Some would
encrust the rack in herbs and roast it while others would
marinate the meat in wine and seasonings and grill it. No matter
the recipe, it is a sophisticated cut that always makes a
beautiful presentation. Don’t overcook it!
Texans like their ribs basted with a sweet n’ spicy
tomato sauce and slowly barbecued. Any way you fix them,
lamb ribs are plain finger-licking good! Just make sure
you share with your family members! We sell them in a
package of 2 slabs.
The meaty trim is used to produce
ground lamb and lamb patties. There is a flurry of easy
recipes where you can use ground lamb. We have suggested
a few in our Recipe page. You may buy the trim and grind
it yourself, or order our ground meat and ready-to-grill
patties. For a quick meal, go for a lamb burger or meat
balls, for something different, kick it up a notch and
try, for example, one of our featured recipes of stuffed
zucchini, egg plant... let your imagination do the rest.
We participate in several
farmer's markets in our area. To know where to find us, you can
join our mailing list.
E-mail us to get the latest news and farmer's markets dates