Recipes

GRASS FED LAMB

*Because grass fed meat is more dense and less fatty for several reasons, it is important when cooking this meat that you give the it ample time. Don't be in a rush. When I cook our lamb, it is so tender that it can be cut with a fork when it is ready.

LAMB RECIPE No. 1

Brown lamb steaks/chops on both sides in a hot pot. Lower temperature then add a little water, onions, garlic, wine optional), and whatever herbs or seasoning is desired. Let the meat simmer in your water (gravy) and herbs for about one hour. Check on your lamb occasionally to make sure all is going well...not cooking at too high of heat, etc. You can also add chopped carrots, beets, or potatoes about 20 minutes before the meat is finished cooking. Serve over rice.

LAMB RECIPE No. 2

Lamb steaks and chops can also be added when cooking Red Beans for the dish Red Beans & Rice. Simply simmer lamb with the beans for a wonderful flavor instead of using sausage.

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