Alright folks, today’s adventure was all about tracking down lamb face meat, or what some folks call lamb cheeks. Honestly, I thought it’d be straightforward, but boy was I wrong!
The Starting Point: Why Lamb Face Meat?
I’d seen this recipe online for braised lamb face meat, supposed to be melt-in-your-mouth delicious. Sounded weird but interesting, you know? So I decided, why not try it myself? Step one: actually find the darn stuff.
Hitting Up the Usual Suspects
First, I drove over to my regular big chain grocery store. You know the one. Walked straight to the butcher counter, all confident.
- “Excuse me, you got any lamb face meat?”
The butcher just blinked. “Face meat? Like… the head?” He looked confused, checked his cooler. “Nope,” he says. “Never carried it.” Suggested maybe lamb shoulder instead. Not the same, buddy!
Okay, no biggie. Figured a smaller, specialty butcher shop would be the ticket. Headed downtown to this place I know focuses on whole animals. Surely they’d have it.
- “Lamb cheeks? Or whole heads?” I asked hopefully.
The guy behind the counter scratched his head. “We get whole lambs,” he admitted, “but honestly? Most folks don’t ask for the head, so we usually don’t bother bringing it in from the processor. Too niche.” He did promise to ask his supplier next time, though. Small win.
The Local Market Deep Dive
Still empty-handed, I remembered this smaller ethnic market tucked away. Focuses on Mediterranean and Middle Eastern stuff. Figured if anyone would get it, they would. Bingo.
Walked in, straight to the meat section. Explained what I was looking for – “The meat from the lamb’s face, cheeks mainly?”
The lady there didn’t even flinch! “Ah, yes, yes!” she said. “Lamb cheeks. We get some lamb heads in sometimes, usually Fridays. We butcher them ourselves.” She checked the back cooler. “Got some right now, actually! You got lucky!” Victory!
Key Takeaway? Don’t even waste time at the big chains for this weird cut. Head straight for the markets catering to cuisines where nose-to-tail eating is normal. Middle Eastern, Asian, or Mexican markets are your best shot.
The Actual Payoff
She pulled out a package – it was labeled “lamb cheeks.” Pretty decent size too. I grabbed two packs because why not? Finally got what I came for!
Got home, popped those cheeks in the slow cooker with some herbs, wine, garlic… oh man. Hours later, it was unbelievably tender, rich, and packed with flavor. Totally worth the scavenger hunt.
Final tip? Don’t be shy asking! Sure, some places looked at me like I was nuts. But at the right local spot, it’s just another day at the meat counter. Just ask for “lamb cheeks” – it sounds less weird than “face meat” and most butchers in the know will get it.