Great on the grill or broiling. Cook to your preference of rare to well done. Can also slice thin for Stir-Fry.
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Great on the grill or broiling. Cook to your preference of rare to well done. Can also slice thin for ... more

Ground lamb can be made into patties for the grill, or into spaghetti sauces or chili--or any way that you use ground beef. Meat has a unique savory flavor that works well in many dishes.
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Ground lamb can be made into patties for the grill, or into spaghetti sauces or chili--or any way that you ... more

Great for grilling or broiling. Cook to your preference of rare to well done.

Great on the grill or broiling. Cook to your preference of rare to well done. Loin Chop is the same as a beef T-bone, but smaller.
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Great on the grill or broiling. Cook to your preference of rare to well done. Loin Chop is the same ... more

Buy 5 lbs at a discount of 10% from individual 1 lb packages. Ground lamb burgers Shepherd's pi Lamb sliders Ground lamb appetizers. Stuff patties or meat ball with chevre and grill
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Buy 5 lbs at a discount of 10% from individual 1 lb packages. Ground lamb burgers Shepherd's pi Lamb sliders ... more

Grill, Broil or Roast. Our Favorite Rack of Lamb Recipe Dijon Mustard and Lemon Zest-Crusted Rack of Lamb Serves 2-4 Ingredients: 1 tablespoon grated lemon zest (yellow part only) 1 teaspoon minced garlic 1 tablespoon cracked coriander seeds-can be done lightly in coffee bean grinder (or 1 ½ teaspoons ground coriander) 1/4 cup fresh bread crumbs (Progresso canned ones work fine, too) 2 tablespoons roughly chopped fresh thyme or oregano 2 tablespoons olive oil kosher salt and freshly cracked black pepper to taste 1 tablespoon balsamic vinegar 1/4 cup dijon country mustard 1 rack of lamb, about 1-2 pounds Directions 1. Preheat the oven to 350 degrees. 2. In a small bowl, combine the lemon zest, garlic, coriander, bread crumbs, thyme, 1 tablespoon of the oil, and salt and pepper. Mix well and set aside. In another small bowl, combine the balsamic vinegar and mustard and mix well, set aside. 3. Dry the rack of lamb with paper towels and sprinkle it generously with salt and pepper. In a large ovenproof heavy skillet (we use a cast iron one) heat the remaining 1 tablespoon oil over high heat until hot but not smoking. Add the lamb and sear until well-browned on both sides and the ends, about 5 minutes per side. Remove the lamb from the pan. Paint the top and sides of the meat with the mustard mixture and then pat the bread crumb mixture all over so it adheres to the mustard mixture and the lamb. 4. Put the lamb back in the skillet, place in the oven, and roast for about 20 minutes for rare or about 25 minutes for medium-rare. We strongly recommend medium rare, but you can cook longer if you like it more well-done. To check for done-ness, insert a meat thermometer into the very center of the meat and let it sit for 5 seconds before reading. For lamb: 120 degrees is rare, 126 degrees is medium-rare, 134 degrees is medium, 150 degrees is medium-well and 160 degrees is well-done. When the lamb is done to your liking, remove it from the oven, cover it loosely with aluminum foil and allow it to rest for 10-20 minutes before carving. 5. Cut the rack into single or double chops as you wish, and serve.
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Grill, Broil or Roast. Our Favorite Rack of Lamb Recipe Dijon Mustard and Lemon Zest-Crusted Rack of Lamb Serves 2-4 ... more

A great roast. Cook with locally grown celery, onions and garlic with salt and pepper. Indirect grill. Put garlic in slits, rub with salt and pepper. Cook to your degree of done-ness. Our preference is to remove about 10 degrees (meat thermometer) below final desired temperature. Wrap in aluminum foil and let it rest in a small cooler. The roast will continue to cook in the aluminum foil with the high temperature on the outside of leg, cooking the center. This keeps the meat very moist and juicy. Our favorite leg recipe. A second leg recipe that when we do this, it becomes our favorite. We have adapted excellent option is the Barefoot Contessa's Leg of Lamb Provencal to a slow cooker. Email us for a recipe Requires honey, onions and tomatoes, both available from the market. We reluctantly added the honey, but it is great. This also a great cut to cut into kabob meat.
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A great roast. Cook with locally grown celery, onions and garlic with salt and pepper. Indirect grill. Put garlic in ... more

In a slow cooker these ribs cooked with onions, carrots and celery make a rich amazing stew. Bones can be pulled out easily after cooking. We add more cooked carrots and other vegies just before eating, so that vegies don't get too mushy. To reduce richness of the stew or broth, refrigerate 1 day after cooking and skim off top layer. Suggest adding red wine and chicken stock for a rich stew.
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In a slow cooker these ribs cooked with onions, carrots and celery make a rich amazing stew. Bones can be ... more

Slow cook on the grill Or use for great tasting stews. Makes great stew. Witch for bones
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Slow cook on the grill Or use for great tasting stews. Makes great stew. Witch for bones more

Spare Ribs for Lambs. Can be slow smoked or "slow" grilled. Use your favorite sauce. Also, a good option for lamb stew with very tasty meat and lots of bones for flavor.
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Spare Ribs for Lambs. Can be slow smoked or "slow" grilled. Use your favorite sauce. Also, a good option for ... more