In the Blogs | Lava Lake

Lava Lake Lamb is being talked about on all kinds of blogs. See what these fantastic food writers, product reviewers, environmental bloggers and photographers are saying.

No Recipes – Triple Black Garlic Noodles and Char Siu

“Lava Lake Lamb is one of those rare exceptions because they produce grass-fed lamb that is tender and incredibly well marbled with only a mild hint of that strong smell that turns some people off of lamb.”

Use Real Butter – Braised Lamb Shanks with Lentils

“The heady aromas emanating from the oven were so distracting. I mean come on – beer, onions, garlic, lamb? This dish is worth the wait, that is, if you like falling-off-the-bone tender lamb in a rich, complex, and deeply satisfying broth with earthy lentils and sweet root vegetables. The perfect winter dish and elegant enough for the holidays.”

The Food in My Beard – Stewed Lamb with Habanero Sauce

The Food in My Beard – Chile Crusted Leg of Lamb

WrightFood – Lamb Prosciutto

Lava Lake Lamb Pet Treats – Raise a Green Dog

Rosemary Lamb Noisettes- Use Real Butter

“This lamb was like butter… perfectly juicy and tender, yet lean.”

Lamb Chops with Pomegranate Plum Agrodolce - No Recipes

“I could go on and on about how moist and tender these tiny grass-fed lamb chops…were”

Merguez Lamb Burgers - No Recipes

Pronghorn Antelope Migration Route - Discovery Channel Blog

Year of the Lamb – Not Without Salt

Braised Lamb Shanks - Zen Can Cook

“Not only i found the quality of the lamb to be outstanding but i also happen to agree 100% with the company philosophy.”

Quick Roast Lamb with Mint Sauce - No Recipes

“Lava Lake Lamb…makes some of the best American lamb I’ve ever had.”

Braised Lamb Shanks - Elly Says Opa

“They are free to graze (never on feed lots), drink their mothers’ milk, and eat a variety of fresh range grasses and herbs. And don’t think you can’t taste what the lambs are eating, because you can. This lamb tastes like LAMB. If you’ve ever had an organic chicken vs. one from the grocery store or eaten Iberian ham (where you can taste the acorns the pigs have eaten) then you know what I am talking about. Not only are you what you eat, but what you eat tastes like that that thing ate, too!”