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Lamb

 

 

Lamb Cuts

Delicate and flavorful, our grass-fed lamb is available in a variety of cuts. Contact us for ordering information today.
 


Arm Chop

Blade Chop

Boneless Leg

Boneless Loin

Crown Roast

 


Foreshank

Leg

Loin Chop

Loin

Rack Roast

 


Rack

Rib Chops

Ribs

Shoulder

Sirloin

 


Stew Meat

Top Round


 

Buying and Storing Lamb

Here are a few tips to follow when buying and storing lamb:

  • Lamb should be stored in the fridge or freezer immediately after purchasing
  • Refrigerate lamb at 40° or below
  • Use refrigerated ground lamb or stew meat within 2 days of purchase
  • Use refrigerated lamb shops or roasts within 3-5 days of purchase
  • Frozen lamb should be used within 3-4 months of purchase
  • To safely thaw in the refrigerator, use stew meat and ground lamb within 1-2 days, and use roasts and chops within 3-5 days
  • To safely thaw in cold water, submerge lamb in cold water in an airtight package and cook lamb immediately after thawing
  • To safely thaw in the microwave, cook immediately after thawing. If not used immediately, do not refreeze.

 

Cooking Lamb

Determining when lamb is done is the biggest challenge of cooking lamb. Below are a few tips and tricks to follow when cooking with lamb:

  • Use a good meat thermometer to check the lamb, an instant read thermometer to give you a quick, accurate reading
  • Do NOT cut into a roast or chop to check if it is done
  • Allow the lamb to rest before serving. This allows the meat’s juices to settle and the internal temperature to rise another 5-10 degrees. Remove lamb from cooking heat when the thermometer reads 5-10 degrees less than your desired temperature.
  • Give thin cuts like chops 5 minutes rest before serving and allow 20 minutes before carving roasts.
  • Ground lamb should be cooked to a safe minimum internal temperature of 160°F. Other cuts, including roasts and chops, should be cooked to 145°F for medium-rare, 160°F for medium, and 170°F for well-done.