Our Kitchen

Boneless lamb shoulder roasts arrive expertly trimmed and tied, ready to elevate a variety of dishes. Similar to a boneless leg of lamb, these roasts are delightfully tender, bursting with flavor, and easy to prepare.

• Rub lamb with olive oil and sprinkle with approximately 1 tsp fine salt.
• Use the point of a sharp knife to make 1-inch-deep incisions spaced 1.5 inches apart over the surface of the lamb.
• Insert cloves of garlic and fresh sprigs of rosemary into incisions.
• Place lamb into a roasting pan on the middle oven rack and roast for 1.75 to 2 hours, or until the lamb is fork tender.
• Remove from the oven and remove lamb from roasting pan. Cover lamb with foil and let rest for 10 minutes.

Tip: Use a meat thermometer placed in its thickest part to cook to desired doneness; 120°F for rare, 130°F for medium, or 150°F for well done.

Bone-in lamb shoulder is a robust, versatile cut from the lamb’s upper front. This flavorful, protein-rich meat is well-suited for slow, steady cooking methods that coax out its rich, succulent qualities.

• Preheat oven to 325°F.
• Rub lamb shoulder with olive oil, salt & pepper.
• Insert cloves of garlic and fresh rosemary into small incisions in meat.
• Cover lamb in roasting pan with aluminum foil.
• Roast for 4-5 hours, depending on weight.

Lamb shanks boast a substantial bone running through the center, surrounded by a hearty amount of meat. This tough yet flavorful cut demands slow cooking techniques like braising to achieve tenderness, resulting in a luxuriously rich, juicy texture.

Ingredients

• Herbs: Italian flat-leaf parsley, rosemary, thyme
• Vegetables: Onions, carrots, celery, garlic, parsnips
• Red Wine of choice
• Beef Stock
• Olive Oil
• Tomato Paste

Season lamb shanks well on all sides with salt and pepper.

Sear shanks in a large Dutch oven with olive oil over medium-high heat until well browned on all 4 sides.

Set lamb to the side, add vegetables to pot, and continue to cook over medium-high heat until browned.

Deglaze with red wine and cook until liquid is reduced by ½.

Stir in some tomato paste to thicken.

Pour in beef stock, add fresh herbs, salt, and pepper, and stir to combine.

Add lamb shanks back to pot, cover, and cook at 350°F for 2 to 2 ½ hours or until the meat is gently removed from the bone.

Our boneless lamb leg steaks are a tender, flavorful cut that delivers exceptional taste and texture. These premium steaks are a popular choice for grilling, pan-searing, or slow cooking, making them a versatile and crowd-pleasing option.

• Remove lamb from fridge 30 minutes before cooking.
• Preheat frying pan.
• Lightly coat lamb with olive oil.
• Season with salt, pepper, and preferred herbs to taste.
• Cook on high heat. Allow golden crust to form before turning steak to other side.
• Once a crust is formed, reduce heat to medium. Cook for 4 to 5 minutes on each side for medium rare.
• Let rest for at least 5 minutes before serving.

Tip: Add butter to pan after crust is formed for a richer finish.

A boneless leg of lamb is simply a deboned leg of lamb, often sold wrapped in butcher’s twine. This popular cut is a favorite for roasting and grilling, as it’s easier to carve than a bone-in leg. The lack of bone makes it a convenient and versatile option for home cooks.

• Remove lamb from fridge 30 minutes before cooking.
  Preheat oven to 325°F.
• In a baking dish large enough to hold the lamb, lightly drizzle the bottom with olive oil.
• Scatter garlic cloves over bottom of baking dish, then top with oregano.
• Lightly salt lamb with kosher salt, then place on top of the herbs, and sprinkle with some pepper.
• Squeeze two lemon halves over the top of the lamb and then place four lemon halves around the lamb.
• Pour ⅛ cup of water into baking dish.
• Roast in oven until the internal temperature is 125°F for medium-rare or 130°F for medium.

A bone-in leg of lamb is the ideal cut for special occasions. This large, whole cut from the hind leg of a lamb retains the main bone, which provides richer flavor and more even cooking due to its heat insulation properties. The impressive presentation of a bone-in leg of lamb makes it a popular choice for roasting and serving at celebratory meals.

• Remove lamb from fridge 30 minutes before cooking.
• Rub the lamb with seasonings.
• Broil or sear on both sides.
• Top with rosemary and garlic.
• Cover loosely with foil.
• Roast at 325°F.
• Cook to medium-rare or to medium, internal temp of 125°F to 130°F, or approximately 20-25 minutes per pound on average.

A lamb loin chop is a premium, tender cut of meat taken from the loin section – the most tender part of the lamb. This exceptional cut makes an excellent alternative to a rack of lamb or rib chop, often featuring a “T” shaped bone and including a portion of the tenderloin for exceptional juiciness and flavor. Lamb loin chops are best enjoyed when grilled, roasted, or pan-fried with simple seasonings that complement their naturally rich, distinct lamb flavor, which is often described as similar to a beef porterhouse steak.

• Lightly coat chops with olive oil.
• Combine rosemary, garlic and kosher salt and rub onto chops.
• Cook on a hot grill ≈ 450°F for about 2-3 minutes per side for medium rare to medium.

Tip: monitor while cooking and prevent flame from touching meat to maximize tenderness.

The tender, mouthwatering lamb rib chops come from the premium “rack of lamb” cut, which is the top part of the back connected to the ribs. For an elegant presentation, we French trim our chops, carefully scraping away the meat closest to the rib bones.

• Season with salt, pepper, and preferred herbs.
• Suggested herbs: garlic powder, dried rosemary, paprika, ground cumin, or dried thyme.
• Add 1 tbsp olive oil or butter to cast iron skillet.
• Cook to medium rare, internal temperature of 125°F, by frying for 2-3 minutes per side.
• Let rest for a few minutes before serving.

Tip: adding lamb to pan while chilled will help prevent over-cooking.

The Frenched Rack is expertly carved to trim excess fat and meat from the rib bones, leaving them clean and exposed. This creates a visually appealing presentation while still allowing the meat to cook evenly and be easily carved into individual chops with visible bone handles. This premium cut is wonderfully tender and succulent, with a delicate flavor that makes it a breeze to prepare. Its quick cooking time is an added bonus.

• Remove lamb from fridge 30 minutes before cooking.
• Rub lamb with dried rosemary, garlic salt and black pepper to taste.
• Sear fat side down for 5 minutes to form crust in cast iron skillet.
• Flip to fat side up and roast at 325°F.
• Cook to medium, internal temp of 130°F.
• Let sit for at least 10 minutes before serving.

Ground lamb boasts a robust, distinctive flavor and tender, succulent texture, making it a versatile culinary staple.

Great for any recipe that calls for ground meat including kofta & sausages. Also makes a fantastic addition to a variety of recipes such as traditional Shepherd’s pie.