The best recipes start with the best ingredients. Our lamb is grass-fed and either grass-finished or grain finished. Grass-finished meat is lean and healthy, full of rich nutrients, such as Omega 3 and Omega 6 fatty acids. Corn-finished meat, in general, has more marbling. Here are a few lamb recipes for Easter, St. Patrick’s Day, or if you want to make lamb a meal option for any day of the week:
Pomegranate Glazed Leg of Lamb – From Rose Water & Orange Blossoms, Fresh & Classic Lebanese Recipes, by Maureen Abood, “Pomegranate glazed leg of lamb gets its tremendous flavor from a short marinade, then a glaze of sweet-tart pomegranate molasses toward the end of roasting.”
Shepherd’s Pie with Lamb – From Simply Seasonal by Rachel. With St. Patrick’s Day coming up, try this Irish classic — Shepherd’s Pie with ground lamb. Perfect comfort food for a chilly evening!
Balsamic Glazed Lamb Chops – From the Kitchen McCabe by Kayley. Lamb chops are surprisingly easy to make and so tender. This recipe with a balsamic vinegar glaze is mouth-wateringly delicious!
Lamb Shanks Braised in Red Wine – From the Spruce Eats by Danilo Alfaro.Lamb shanks are best when cooked low and slow. Lamb meat is already tender as a rule, but when this particular cut is cooked at low heat for about 3 hours, it becomes even more succulent.