Dining Guide

Carnivore's Delight

Have it your way from Park City Meat & Provisions.

By Virginia Rainey June 1, 2014 Published in the Summer/Fall 2014 issue of Park City Magazine

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Chuck Lamb

Image: Jill Orschel

No one joked about Chuck Lamb’s name when he was a bartender. Now, however, it’s the perfectly fitting moniker for his role as friendly host, meat-cutter, sausage-maker, and all-around expert behind the well-stocked glass cases at Park City Meat & Provisions (1890 Bonanza Dr, Suite 112, 435.658.5394, pcmeats.com).

The fourth in a line of Chuck Lambs, Chuckles (as he is also known) spent about 20 years in and out of Park City’s service industry, including stints butchering at various supermarkets. “The difference between here and any of those markets,” he explains, “is that we specialize and customize.” A visit to his butcher shop is like a throwback to the old days—small-town approachable and frequently enlightening. “No extra charge for jokes,” says Lamb. He’ll tell you how much you need and exactly how to grill, roast, smoke, stew, or otherwise prepare your purchase. And if you’re not sure what you want to make for dinner, just hang around and chat. You’ll figure it out before long.

Not only is Lamb local and friendly, but so too are most of his goods. You’ll find pleasingly unwrapped cuts of Summit County beef, Gold Creek Farms pork, and Morgan Valley lamb. But don’t expect to find multiple cuts of the same roast or ribs. The shop orders one cow at a time and uses it all, so there’s only “some of this and some of that” available on any given day. Lamb also special-orders rabbit, rattlesnake, and other more exotic fare. Seafood isn’t local, of course, but it’s fresh and available.

This summer, Park City Meat & Provisions has introduced a CSA program: pay as little as $180 and get a five-pound mix of locally sourced beef, lamb, pork, and/or chicken per week. Perfect for the summer grilling season.'

Chuck Lamb’s Santa Maria Marinade

Lamb recommends this treatment for beef, especially tri-tip, or pork and even chicken. “It has a real Southwestern taste and is simple to prepare.” Just marinate and grill to taste.

2     tbsp onion powder
2     tbsp garlic powder
1     tbsp ground cumin
½     tsp ground mustard
½     tsp ground coriander
½     cup olive oil
½     cup red wine vinegar
¼     tsp salt
¼     tsp pepper
1     tsp chili powder

Combine all ingredients in a large bowl and stir into a paste-like consistency so that the marinade sticks to the meat. Apply generously to meat, cover, and chill for at least 2 hours—but overnight is best.

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