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Carney Farms
Carney Farms
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About Carney Farms

The Tin Top estate, now called Carney Farms, has been a working farm since 1851, and has seen its fair share of history. Originally 2,000 acres, the property has contributed to the development of multiple churches and homes over the years. Today, Carney Farms includes 45 acres and the original home with a tin roof, for which the farm’s road is named after.

Similar to Colonial Williamsburg, Mount Vernon, and Monticello, at Carney Farms, we strive to keep the history alive on our property. With that goal, you will find Gloucestershire Old Spot pigs, Dexter cattle, and St. Croix sheep on our property. All three breeds are historical heritage breeds, at various endangerment status with the Livestock Conservancy. And through our conservation efforts, we are able to sell breeding stock nationally, and sell pork, beef, and lamb locally.

We attend the following farmers markets:

Tuesday - Amherst County, 4-6 PM

Wednesday - Smith Mountain, 3-6 PM

Saturday - Lynchburg Forest Farmer's Market, 8 AM-12 PM

Saturday - Richmond RVA BIG Market, Bryan Park, 8 AM - 12 PM

Sunday - Richmond South of the James Market, 10 AM - 1 PM

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Address

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576 Tin Top Place, Concord, VA 24538

Phone

info@cfva.farm

Hours

On farm - By appt. only.

Pick-Up Options

At the farm or farmers markets

Roasts & BBQ

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Buy Roasts Online!

Tender, Flavorful Lamb Roasts for Any Occasion

A lamb roast is a classic and flavorful dish that features a large, tender cut of lamb, often prepared for special occasions or family gatherings. Common cuts for roasting include the leg, shoulder, or loin, each offering rich, succulent meat with a slightly gamey taste. The natural fat in lamb makes it ideal for roasting.

 

Popular Cuts of Lamb Roasts:

  • Leg of Lamb: A classic choice for roasting, known for its tender texture and bold flavor.
  • Lamb Shoulder Roast: A flavorful cut that benefits from slow cooking to achieve fall-apart tenderness.
  • Boneless Lamb Roast: Easy to carve and perfect for stuffing with herbs and seasonings.
  • Rack of Lamb: A show-stopping roast with a rich, buttery texture and elegant presentation.

Fun Facts About Lamb Roasts:

  • In many cultures, roast lamb is a symbol of celebration and tradition, served at weddings, holidays, and family gatherings.
  • The rack of lamb is considered one of the most tender and luxurious cuts of lamb, often featured in high-end restaurants.
  • A well-seasoned lamb roast pairs beautifully with garlic, rosemary, and mint, enhancing its natural flavors.
  • Slow-roasting lamb shoulder at a low temperature helps break down connective tissue, resulting in melt-in-your-mouth tenderness.

Cooking Tips:

  • Oven Roast: Season generously and cook at 325°F for juicy, flavorful results.
  • Slow Cooker: Ideal for lamb shoulder or boneless roasts, cooked low and slow for ultimate tenderness.
  • Reverse Sear: Slow-roast your rack of lamb before finishing it with a quick sear for a perfectly crispy crust.

Lamb Roast Cooking Temperatures:

  • Medium-Rare: 130-135°F
  • Medium: 135-145°F
  • Well-Done: 155°F+

Nutritional Benefits:

Lamb roasts are an excellent source of protein, iron, and healthy fats, making them a flavorful and nutrient-dense choice for any meal.

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