When it comes to a traditional Easter meal, a rack of lamb is as classic as it gets. At the Organic Butcher, we like to take this holiday dish up a notch! Our Easter lamb racks are grass-fed, humanely raised, pleasantly tender and have a distinctly clean, not too gamey flavor. We offer “Frenched” rack of lamb, which comes from traditional French butchery: We prepare the rack for you by trimming some of the fat and cleaning the ends of the rack bones to reveal each thin rib bone. The rack is easy to roast as one whole piece and because the chine bone is removed, it’s easy to cut into chops aft ..read more

  Cooking duck may seem intimidating, but it's actually a simple and delicious way to elevate your typical dinner routine. All it takes is a few basic ingredients and your dining guests are sure to be blown away. The rich and decadent flavor is perfect for fall, so now is the perfect time to give it a try! For this recipe, we sear the duck on a cast iron skillet to create a perfectly crisped skin, and garlic gives the dish a little unexpected twist on the classic. The next day, use any leftover duck breast in salad with dried cherries, walnuts and sherry vinaigrette for a q ..read more

  Shrimp and grits is one of the most popular dishes in Southern cuisine, but did you know it’s actually meant to be enjoyed as a breakfast dish? “Breakfast shrimp” was a typical morning meal for laborers and fishermen since it is easy and quick to prepare, inexpensive, and filling. There’s nothing like fresh seafood and creamy, cheesy carbs to start your day! Today, everyone has their own spin on shrimp and grits. Recently, the dish has seen a revival with ingredients like Berkshire pork, savory veal demi-glace, and micro herbs. Our recipe honors the history of the di ..read more

Porchetta. What’s not to love about Porchetta? This classic Italian roast has everything: crispy, crackling pork skin, delicious Italian herbs and tender, flavorful meat. This culinary showstopper may look daunting but we’re here to show you how simple this roast really is. We offer Porchetta fully seasoned and tied so all the hard work has been done! Simply follow these cooking instructions and the main dish at your next gathering is complete. Let porchetta sit at room temperature for 2 hours. Preheat oven to 500°. Season porchetta with salt. Roast on rack in baking sheet, turning once ..read more

When it comes to Labor Day cookouts and the start of Football season our mind immediately goes to Wings! You can do no wrong with the classic Buffalo wing recipe but we wanted to do a little something different. We cooked up not one, but TWO tasty recipes for wings along with a Redskin Potato Salad. Jerk Chicken Wings 4 green scallions, chopped 3 large garlic cloves, chopped 2 Scotch bonnet chilies (or milder chilies like jalapeño or habanero depending on spice preference) chopped 1/2 small onion, chopped 1/8 cup brown sugar 2 tablespoons chopped fresh thyme 1 tablespoons ground all ..read more

We have a brand new, flavorful and delicious house-made sausage in the lineup, the Ginger Scallion Sausage. It tastes like the inside of a pork dumpling and can be included in a ton of different recipes or enjoyed simply on its own. We cooked up a couple recipe ideas to get you started but the possibilities are endless.  We made a classic Fried Dumpling and a slightly less traditional Ginger Scallion Banh Mi. Most ingredients are available at the shop and both recipes are very simple, fun and easy to execute. Ginger Scallion Banh Mi A classic Vietnamese Banh Mi includes both po ..read more

Skip the wait at restaurants this Mother's Day Brunch and cook the Mom in your life this deservingly decadent yet surprisingly simple Eggs Chesapeake recipe. We used Joshua Delgado’s recipe and made it a little easier for you!  Photo: Iain Bagwell; Styling: Nissa Quanstrom Step 1 – Buy a pre-made Crab Cake from The Organic Butcher. Pro-tip – 1 crab cake is enough for 2 Eggs Chesapeake! Step 2 - Heat butter in a large frying pan over medium heat. Split the crab cake in half and shape into a disk. Cook crab cakes, turning only once, until dark golden brown on both sides,3-4 minutes per side ..read more

The grilling season is finally upon us! Here are The Organic Butcher's top 5 tips and tricks to perfect your outdoor cooking. Don’t be afraid to try something new – There are so many beef cuts that perfect for the grill and sometimes they aren’t well known. Start by letting the butcher know the type of recipe you’re cooking so we can match you with the perfect cut. You might end up with a new go-to steak! Marinade - A good marinade can turn any cut into something to be admired on the grill. Check out this simple and delicious Carne Asada Marinade recipe (it takes 2 minutes to put ..read more

If you're more of a do-it-yourselfer or looking for a fun project with the family we have the perfect recipe for you. Our DIY Easter Ham starts with Fresh Pork Legs from our friends at Autumn Olive Farm in Shenandoah Valley, Virginia. They will come prepared with the aitch bone removed, skin-off and cut into the traditional cone shape for easy slicing.  We put together Brine Kits and a mouth-watering recipe to finish these incredible Hams in the oven. Make sure to start this process at least 4 days in advance or request it pre-brined. DIY Brine Recipe: 1. Heat 32 ..read more

This is The Organic Butcher's go-to recipe for simple and delicious wings and can be used for both indoor and outdoor cooking. We adapted this recipe out of the Blue Ribbon Cookbook.  2 pounds chicken wings  1/4 C BBQ Dry Rub or enough to coat the wings well - we prefer Four 41 South's "Monk McGuire's Honeysuckle Rub" 3/4 C Lane's BBQ "One Legged Chicken Buffalo Sauce" 1/4 cup sour cream 1/4 cup crumbled blue cheese 1. Sprinkle the chicken wings with the dry rub seasoning. Let rest for 15-20 minutes. 2. In the meantime, preheat the broiler or g ..read more