Shielin Farm

Home     About Us     For Sale     Map to Farm     Sheep     Herding Dogs     Announcements     Videos     Links     Blog     Contact Us      
Cooking     Breeds      
Lamb Cuts and Recipes

 

Click here to see or download a chart that shows the different cuts of lamb and general cooking ideas. Below are some easy recipes that highlight the many ways to prepare delicious, mild flavored, pasture raised lamb.

Lamb Chops

 

  • 8 lamb chops, 1-1/4-inch-thick
  • 1 tablespoon fennel seeds
  • 1 teaspoon each garlic salt and coarse pepper
  • 2 teaspoons olive oil
  • 1 large red onion, cut into 1/2-inch-thick slices

 

  1. In small bowl, combine fennel seeds, garlic salt, pepper and olive oil.
  2. Rub mixture on both sides of lamb chops and onion slices.
  3. Grill over coals covered with grey ash. Begin by cooking onions for 5 minutes. Turn onions over when browned an cook until tender. Add lamb chops and grill for 7 minutes on each side or to desired degree of doneness.
  4. Make grilled onions into rings and top with lamb chops.

Lamb Kabobs

 

 

  • 1/2 pound lamb leg or shoulder, boneless, cut into 1-1/2-inch cubes
  • 24 1-1/2-inch chunks bell pepper
  • 24 1-1/2-inch chunks of onion
  • 24 chunks canned or fresh pineapple
  • 1/2 cup Italian salad dressing
  • 2 tablespoon Dijon-sytle mustard
  • 2 teaspoons lemon pepper
  • 2 teaspoons garlic salt
  • 12-inch wooden skewers, soaked in water
 
  1. Alternately thread lamb, bell pepper, onion and pineapple onto 12-inch wooden skewers. Mix together salad dressing, mustard, pepper and garlic salt. Brush sauce on lamb kabobs.
  2. Broil 4 inches from heat source for 3 to 5 minutes. Turn and brush with sauce. Broil additional 3 to 5 minutes or to desired degree of doneness.

Know your cuts:

 

Leg of Lamb

 

  • 6 to 7 pounds American Lamb Leg, trimmed of visible fat, salt and pepper to taste

  • 12 medium red potatoes

  • 6 rosemary sprigs
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1/2 cup marmalade
  • 1 tablespoon mustard seeds
  • 2 teaspoons dried thyme, crushed

 

  1. Coat potatoes with oil and place around edge of roasting pan. Sprinkle potatoes with kosher salt. Place rack in pan and arrange lamb roast on rack. Season lamb with salt and pepper to taste. Roast in 325 degree F oven.
  2. Combine marmalade, mustard seeds and thyme. Halfway through roasting, baste lamb with marmalade mixture.
  3. Roast to desired degree of doneness. When lamb is done, cover and allow to stand for 15 minutes before slicing. Slice and serve with roasted potatoes.

Lamb Burgers

 

  • 1-1/2 pounds ground lamb
  • 4 teaspoons Worcesterchire sauce
  • 1 tablespoon balsamic vinegar
  • 1-1/2 teaspoons garlic salt
  • 1 teaspoon each ground pepper and crushed thyme leaves
  • 4 hamburger buns, toasted
  • lettuce leaves, tomato slices, mustard and catsup.
 
  1. In large bowl, blend together lamb, Worcestershire sauce, balsamic vinegar, garlic, salt, pepper and thyme. Cover and refrigerate for 1 hour, allowing flavors to blend.
  2. Form into four 3/4-inch-thick patties.
  3. Grill 4 to 5 minutes per side.
  4. Serve on buns with lettuce, tomato slices and condiments.

More lamb recipe links: