ABOUTOUR PRODUCTS OUR FARMSRETAILFOODSERVICERECIPESCONTACTCAREERS Training - Lamb Selling Lamb Delivering Value Customer Insights Lamb Comparison Selling Marcho Farms Lamb The exceptional quality of Marcho Farms Lamb far exceeds anyone else in the industry because we begin with grain-fed lambs born and bred on American farms. Certifiably the best The best practices of lamb raising have been incorporated into a source-verifiable program whereby lambs are raised by certified growers on free-range rural family farms, fed only the finest feed-grain blends in order to achieve the proper muscle mass and flavor characteristics without growth promotants. Quality Selection Criteria Lamb is graded USDA Choice for marbling and meat quality, Yield Grade 3 or better, with trim specifications maximizing value to restaurants. 60-85 Pound Carcass Weight The size consistency offered by this program is second to none, providing a high meat-to-bone ratio and excellent plate coverage. Rib Chops of Lamb Parmesan Crusted Veal Cutlet Lamb Kabobs ABOUT OUR PRODUCTS OUR FARMS RETAIL FOODSERVICE RECIPES CAREERS

ABOUTOUR PRODUCTS OUR FARMSRETAILFOODSERVICERECIPESCONTACTCAREERS VEAL LOIN CHOP Rib Chops of Lamb Parmesan Crusted Veal Cutlet Lamb Kabobs ABOUT OUR PRODUCTS OUR FARMS RETAIL FOODSERVICE RECIPES CAREERS

ABOUTOUR PRODUCTS OUR FARMSRETAILFOODSERVICERECIPESCONTACTCAREERS GROUND VEAL Rib Chops of Lamb Parmesan Crusted Veal Cutlet Lamb Kabobs ABOUT OUR PRODUCTS OUR FARMS RETAIL FOODSERVICE RECIPES CAREERS

ABOUTOUR PRODUCTS OUR FARMSRETAILFOODSERVICERECIPESCONTACTCAREERS Stuffed Veal Breast PREP TIME: 45 MINUTES COOK TIME: 2.5 HOURS INGREDIENTS: 1/4 cup vegetable oil 1 cup sliced mushrooms 1 cup grated carrot 1 cup chopped celery 1 cup chopped onion 2 cloves garlic, minced 1/4 cup chopped fresh parsley 2 eggs 1/2 cup water, or as needed salt and pepper to taste 8 cups cubed white bread 5 pounds veal breast 1 teaspoon paprika 1/2 teaspoon onion powder 3/4 teaspoon garlic powder COOKING INSTRUCTIONS: Preheat oven to 400 degrees F (200 degrees C). Heat vegetable oil in a large skillet over medium-high heat. Stir in the mushrooms, and cook for 1 or 2 minutes until they begin to soften. Add the carrot, celery, and onion; cook and stir until the carrot begins to soften, 5 to 10 minutes. Turn the heat off, and stir in the garlic and parsley; set aside. Beat the eggs and water with salt and pepper in a large bowl. Fold in the bread cubes until they absorb the egg mixture, then fold in the cooked vegetables; set aside. Cut a deep pocket into the veal breast with a long, narrow knife. Stuff the veal with the bread and vegetable mixture, and season with paprika, onion powder, garlic powder, salt, and pepper. Place onto a roasting pan, and cover loosely with aluminum foil. Bake in preheated oven for 2 hours, then remove the foil, baste with pan drippings, and continue cooking 30 minutes more. When done, tent with aluminum foil, and allow the veal breast to rest for 15 minutes before slicing. Rib Chops of Lamb Parmesan Crusted Veal Cutlet Lamb Kabobs ABOUT OUR PRODUCTS OUR FARMS RETAIL FOODSERVICE RECIPES CAREERS