LavaLakeLamb.com
Staff Favorites
Featured Favorite
Cheryl Bennett, Sales Manager
Ground Lamb: My favorite cut is the ground lamb because it is versatile and easy to prepare. Try Wild Rice and Lamb Meatballs, by Scott Mason of Ketchum Grill. It is my favorite because it’s easy to prepare and you can make up ahead and freeze. Take them out of the freezer and whip them quickly into a delicious meal. These meatballs can make you look like a star when you have unannounced guests coming over. I usually make spare wild rice and serve along with the meatballs.
Recipes for Ground Lamb
 |
Brian Bean, OwnerThe Captain’s Cut: Full-on butterflied leg of lamb. Not for the faint of heart. Throw it on the grill and light it up! Invite your friends. Many friends. The Captain's favorite cut. The finest lamb in the world! Guaranteed Vivid. |
 |
Tess O’Sullivan, Conservation Program DirectorLamb Shoulder: Our Lamb Shoulder pairs perfectly with my favorite curry recipe. |
 |
Tim Bennett, Ranch ManagerBoneless Leg of Lamb: Marinated in a honey and orange juice marinade, a leg of lamb is the perfect cut to throw on the grill. I like this recipe because all the flavors blend so nicely with the lamb. The longer you marinate the leg the better it gets, I recommend about 24 hours. When grilling you may need to remove some of the smaller end pieces before the thicker cuts are done. You want to serve this medium rare. For those that prefer their meat more done, the end pieces will satisfy. |
 |
Jen Douglas, Business ManagerLoin chops: Loin Chops are the ultimate fast food. Olive oil, salt & pepper – grill on med heat 2-4 min per side (depending on size/thickness). Done. |
 |
Annie O’Sullivan, Social Media ManagerLamb Shoulder: I love making a lamb stew using lamb shoulder, because it's an inexpensive cut that is so flavorful, especially if you give it an extra day to come together. I also like that you can take it in so many different directions - North African, French, Basque, Mongolian, etc. This one from the blog is my fave http://lavalake.wordpress.com/2009/10/06/lamb-tagine/ |
 |
Mike Gordon, Marketing and Administrative AssistantPetite Roast: The petite lamb roast is the perfect size for a small meal or lamb gyros. Perfect roasted in the oven and served on a pita with fresh summer tomatoes and homemade taziki sauce. |
Lamb Recipes
Sign up for our Ranch Newsletter
Filled with the latest news, recipes and special offers!
