Sicilian Lamb Spezzatino with Saffron and Mint

Mediterranean cooks certainly know their way around lamb and combine it with spices that their Northern counterparts would never dream of using.   The results are often revelatory flavors that not only bring out the best in lamb, but also bring out the best flavor in some of the least flavorful cuts of lamb, such 

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Lamb Necks Braised in Wine with Peppers

This recipe was printed in the New York Times last month and is a delicious way to make use of a little known cut of meat that is included with all of your whole lamb orders.   While the recipe below is for two lamb necks, those of you with a single whole lamb order can 

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Grilled Southwestern-Style Lamb Kebabs

Shish kebabs are fun food. You eat it with bread and make little bites from its component parts: this bite with onion, that one with tomato, a third with both. It’s an easy dish for festive dinner parties; just put the skewers on the grill about 15 minutes before you are ready to eat. You’ll 

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Grilled Butterflied Herbed Lamb

Spring is the perfect season for lamb, and here’s the perfect recipe. Eight cloves of garlic might seem like a lot, but the amount doesn’t overwhelm; rather, it deepens the sprightly herb flavor. Make Ahead The marinade can be prepared a few hours in advance. The lamb needs to marinate at room temperature for 1 

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Lamb Chili

This recipe takes advantage of ground lamb, and makes good use of this increasingly popular way to have your lamb processed. In fact, by default your breast/flank cut choice processed as ground lamb.  Ground lamb is also a good use of the shoulder cut.   This is the perfect food for a  casual winter buffet, or 

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Basque Lamb Stew

This one takes a bit of effort, but it’s  great flavorful way to use the lamb shoulder, which is an often neglected cut of the lamb.   A fantastic stew for a cold winter’s evening. Ingredients 1 lamb shoulder (3 1/2 lbs) cut into 2″ cubes (check “kebob style” on our order form) 6 cloves 

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Braised Lamb Shanks

One of my favorite autumnal recipes.  This one is great for putting in the crock pot in the morning and then taking a long walk or hike in the crisp fall afternoon or a long day of farm chores to work up a hearty appetite.  This is an excellent meal to serve with a hearty 

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Cawl Cynhaeaf (Harvest Broth)

The following recipe was submitted by our customer Ken Williams of Washington, DC. who says this is his favorite way to use the neck slices in his lamb orders. The recipe is from his native Wales. Ingredients 1.5 lbs of lamb neck slices cut into pieces 1/2 lb of peas 1 lb of beans 1 

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Harira (Moroccan Lamb Soup)

The following recipe was submitted by Leslie Gilbert of Mt. Airy, MD, who writes: I’m overdue writing to tell how much I enjoyed the lamb I got last year. It was wonderful. I also wanted to share this recipe because it has become my favorite soup and it’s a good use for the small kebab 

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