Rib meat is prime, mild flavored, and tender. The rib cut has an outer layer of fat which can be trimmed off but, if left on during cooking, melts and bastes the meat. Rib meat is best cooked using dry heat: by roasting, broiling, or grilling.  When “Frenched,” or prepared with the upper ends of the rib bones trimmed (and often capped with decorative covers) it is one of the most elegant cuts from the lamb carcass.  This rack will be delightful as the centerpiece of an elegant presentation or a quiet family dinner. Wonderfully tender and mildly flavored these racks please every palate. We believe these are best cooked rare and lightly herbed because the taste is so great!

Loin chops, which are crosswise slices from the loin roast are a most elegant and tender chop. These chops are perfect for grilling. Begin with a thin coating of olive oil and then a light sprinkling of seasonings. Add to the already delicious flavor with your choice of the traditional herbs — rosemary, thyme or garlic or try a balsamic glaze. Whatever you decide, be sure to grill only to medium rare or medium. Enjoy!

The leg is a large, lean, and tender cut and can be used whole or subdivided into smaller cuts, which can be prepared in many different ways. This lamb roast will delight your family or guests when you flavor it with your favorite rub or marinade and cook it until it is still a little pink inside. We like to debone the leg, leaving it in one piece and after rubbing it on both sides with a Dijon paste, create a string roast. The meat is tender with the sweet taste that only grass fed meat offers. It is also delicious when butterflied and grilled with garlic and mint. The possibilities are endless.

Ground Lamb (Price Per Pound)

Our ground lamb is from muscle only, no organ meat.  It has a mild taste that stands alone in burgers or supports a variety of casseroles. Delicious in Greek recipes or old fashioned shepherds pie.  Each vacuum sealed package contains 1 lb.

Lean and tender. Slow cook these for a great summer treat with rosemary, garlic and honey balsamic glaze. Tender and juicy!