Lamb is not difficult to prepare, but easy to ruin.

Three Steps to Great Lamb:
1. Buy only grassfed and grass finished lamb.
2. Buy only lamb that is raised for meat.
3. Learn how to cook this wonderful meat.

Grass-fed meats are leaner and are best suited for rare to medium rare fares.  If you prefer your meat well done, cooking grassfed meats in sauce utilizing a slow cooker should help properly cook the meat, yet keep it tender.

If you are new to cooking and preparing lamb, we strongly encourage you to research recipes online or by asking us or others who are experienced.  The preparation and cooking can be easy and there is a lot of information on how to prepare lamb! 

See some of our favorite recipes below.

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Braised Lamb Shoulder Chops

Simple Lamb Burgers

Recipe found here.

Ingredients:
2 lbs lamb shoulder chops
3 turnips
4 carrots
1 onion
3 garlic gloves
2 cups red wine
2 cups vegetable broth
2 cups of water (if needed)
2 tbsp. fresh mint
2 tbsp. olive oil
1 lemon

Directions:
1. Cut turnips and carrots into large chunks. Chop onion, and finely chop garlic and mint. Zest lemon and reserve.
 
2. Generously season chops on both sides with salt and fresh ground black pepper. Heat 2 tbsp of olive oil a large enamel pot over medium-high heat, and sear each chop on both sides for 2 minutes.
 
3. Remove lamb after searing and let reserve. In the same pot, add onions and saute for 2 minutes. Add 3/4 of the garlic and saute for another 2 minutes.
 
4. Add turnip and carrots and continue cooking for another few minutes, then add wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook wine down for 2-3 minutes.
 
5. Return lamb to pot and add stock until liquid comes up to the sides of the lamb without covering the top of the meat.
 
6. Cover the pot, turn the heat down to a low boil and simmer for 3 hours.
 
7. Make gremolata (a chopped herb condiment) by mixing remaining garlic, olive oil, mint, and lemon zest.
 
8. Prepare your dish by layering vegetables on the bottom, then meat on the top. Sprinkle gremolata over the meat and garnish with any extra mint leaves. Serve with rice pilaf or egg noodles.

Ingredients:
1 lb ground lamb
several sprigs of mint, parsley, and dill, chopped

Directions:
1. Chop herbs in food processor
 
2. Mix ground with chopped herbs, adding salt and pepper, garlic salt, and other seasonings of your choice.
 
3. Shape into patties.
 
4. Cook burgers to medium in cast iron skillet (or regular skillet, on gas grill, etc).
 
5. Top with bleu cheese and browned bun, with toppings of choice, and enjoy!

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Slow-Cooker Irish Lamb Stew

Ingredients:
2 lbs. boneless lamb shoulder, lamb steak, or lamb shank, cut into 1/2-inch pieces
3 tbsp. flour
1 lb. potatoes, peeled and cut into 1-inch pieces
1/2 lb. turnips, peeled and cut into 1/2-inch pieces
1 onion, chopped
3 carrots, peeled and cut into 1/2-inch pieces
2 ribs celery, cut into 1/2-inch pieces
2 cups beef broth (or more if needed)
1 cup dry red wine
1/4 cup tomato paste  
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried thyme
2 sprigs of rosemary and/or bay leaves
1 can or package frozen peas or corn, thawed (optional)
Biscuits (optional)

Directions:
1. Coat slow-cooker with nonstick cooking spray.  Toss lamb with flour and place in bottom of slow cooker.  Add potatoes, turnips, onion, carrots, and celery.
 
2. Combine broth, wine, tomato paste, 1/2 tsp. of the salt, 1/4 tsp. of the black pepper, and the thyme, rosemary, and bay leaves.  Pour over contents of slow-cooker.
 
3. Cover and cook on HIGH for 6 hours, or LOW for 8 hours.  Stir in peas and remaining 1/2 tsp. of salt and 1/4 tsp. of black pepper during the last 15 minutes of cooking time.  Serve with warm biscuits, if desired.