Lamb’s rich flavor, shepherd-commitment to natural animal farming practices, and perfectly-portioned nourishing cuts set lamb apart from other proteins.

Nutrition

A single 3-ounce portion of lamb provides over half your daily protein needs – an ideal fuel for active bodies.

With a variety of essential vitamins and minerals, lamb supplies the body with nutrients to support optimal health.

Quick-cooking lamb loin and rib chops are the perfect small portion of meat – around 3 ounces of satisfying protein and rich flavor.

The classic leg of lamb comes from the hind quarter, is the most versatile cut, and also one of the most economical. Providing lots of cooking options, leg of lamb can be butterflied, cubed (for kabobs), or cut into sirloin chops or steaks. Bone-in leg of lamb makes an impressive dish for a celebratory meal.

Loin

The loin of lamb comes from the middle, lower section of the rear quarter. It is usually divided into loin chops, little jewels which are basically small, perfectly-portioned T-bone steaks.

Hindshank

Mouthwatering when braised or slow-cooked, the lamb shanks come in both foreshanks and hindshanks.

Rack

The iconic rack of lamb comes from the front/middle section. Rib chops are individual or double chops cut from the rack. A rack of lamb can also be frenched, which is the removal of fat and tissue between the bones.

Shoulder

The shoulder of the lamb, derived from the forequarter, is an economical cut and it often cut into shoulder chops. It’s great for roasting or for use in hearty stews.

Foreshank

Mouthwatering when braised or slow-cooked, the lamb shanks come in both foreshanks and hindshanks.

Neck

The lamb neck is a flavorful, cost-effective cut that yields best results with long, slow cooking methods. While you won't likely find this cut at a grocery store, you might see it on a restaurant menu.

Breast

Breast is full of flavor and needs to be cooked slow and low. It has become a popular cut in foodservice, but you won't likely find it in a grocery store.

In The Kitchen

Fresh Lamb

Fresh lamb should be stored in the refrigerator or frozen immediately after purchasing.

Refrigerate at 40°

Ground Lamb, Stew Meat

use within 1-2 days

Lamb Chops, Roasts, Steaks

use within 3-5 days

Freeze at 0°

Lamb can be frozen in its original package or repackaged in an air-tight freezer wrap or bag.

Ground Lamb, Stew Meat

use within 3-4 months

Lamb Chops, Roasts, Steaks

use within 6-9 months

Frozen Lamb

Thaw in the Refrigerator

After thawing in the refrigerator, it is okay to re-freeze lamb without cooking it first.

Ground Lamb, Stew Meat

use within 1-2 days

Lamb Chops, Roasts, Steaks

use within 3-5 days

Thaw with Cold Water

Leave frozen lamb in its packaging, making sure it is air tight. If not, transfer it to a leak-proof bag.

Keep the lamb submerged in cold water, changing it every 30 minutes to continue thawing.

After thawing in cold water, plan to cook immediately. it should not be re-frozen unless it is cooked first.

Thaw in the Microwave

As with the cold water method, when frozen lamb is thawed in the microwave, it must be cooked immediately. It should not be re-frozen unless cooked first.

Cut of lamb

Size

Cooking Method

Cooking Time

Internal Temp

Cut of lamb

Lamb Leg, Bone In

Size

5 to 7 lbs

Cooking Method

Roast 325°

Cooking Time

25-25 minutes

25-30 minutes

30-35 minutes

Internal Temp

medium rare 145°

medium 160°

well done 170°

Size

7 to 9 lbs

Cooking Method

Roast 325°

Cooking Time

15-20 minutes

20-25 minutes

25-30 minutes

Internal Temp

medium rare 145°

medium 160°

well done 170°

Cut of lamb

Lamb Leg, Boneless, Rolled

Size

4 to 7 lbs

Cooking Method

Roast 325°

Cooking Time

25-30 minutes

30-35 minutes

35-40 minutes

Internal Temp

medium rare 145°

medium 160°

well done 170°

Cut of lamb

Shoulder Roast or Shank Leg Half

Size

3 to 4 lbs

Cooking Method

Roast 325°

Cooking Time

30-35 minutes

40-45 minutes

45-50 minutes

Internal Temp

medium rare 145°

medium 160°

well done 170°

Cut of lamb

Cubes, for Kabobs

Size

1 to 1.5"

Cooking Method

Broil/Grill

Cooking Time

8-12 minutes

Internal Temp

medium 160°

Cut of lamb

Ground Lamb Patties

Size

2" thick

Cooking Method

Broil/Grill

Cooking Time

7-11 minutes

15-19 minutes

Internal Temp

medium rare 145°

Cut of Lamb

Chops, Rib, or Loin

Size

1 to 1.5" thick

Cooking Method

Broil/Grill

Cooking Time

7-11 minutes

15-19 minutes

Internal Temp

medium rare 145°

Cut of Lamb

Leg Steaks

Size

.75" thick

Cooking Method

Broil/Grill 4"
from heat

Cooking Time

14-18 minutes

Internal Temp

medium rare 145°

medium 160°

Cut of Lamb

Stew Meat, pieces

Size

1 to 1.5"

Cooking Method

Cover with liquid; simmer

Cooking Time

1.5-2 hours

Internal Temp

medium 160°

Cut of Lamb

Shanks

Size

.75 to 1 lb

Cooking Method

Cover with liquid; simmer

Cooking Time

1.5-2 hours

Internal Temp

medium 160°

Recipes

No need for complicated recipe instructions – lamb is an easy protein to prepare, yet yields impressive, flavorful meals in a matter of minutes!

Full Recipe

Mediterranean Lamb Loin Chops
with Quinoa Salad

Cook Time
10 M

Full Recipe

Cumin Mustard Rack of Lamb
and White Bean Salad

Cook Time
35 M

Full Recipe

Lamb Pizza
with Peppers and Arugula

Cook Time
20 M

Full Recipe

Classic Lamb
Burgers

Cook Time
35 M

Full Recipe

Mediterranean Style
Lamb Burger

Cook Time
10 M

Full Recipe

Traditional
Lamb Stir-Fry

Cook Time
20 M

Put a nourishing meal on the table in a matter of minutes by prepping in advance. The trick to eating well is just a bit of planning.

Full Recipe

Braised Lamb Shanks
with White Beans and Tomatoes

Cook Time
2-2.5 H

Full Recipe

Grilled Butterfield
Leg of Lamb

Cook Time
25 M

Full Recipe

Slow Cooker
Moroccan Lamb Stew

Cook Time
3-6 H

Full Recipe

Grilled Lamb Kabobs
with Peach and Red Onion

Cook Time
15 M

Lamb adds a special depth of flavor – a little bit goes a long way and elevates the eating experience of plant-based meals.

Full Recipe

Kale and Pomegranate Salad
with Grilled Lamb

Cook Time
35 M

Full Recipe

Grilled Lamb
and Vegetable Kabob

Cook Time
10 M

Full Recipe

Lamb Loin Chops
with Green Beans and Potato Salad

Cook Time
20 M

Full Recipe

Spring Lamb
with Farro Stew

Cook Time
2-2 1/2 H

Full Recipe

Traditional
Lamb Stir-Fry

Cook Time
20 M

Inspiring flavors, tastes, and styles from around the world including ingredients that pair perfectly with lean lamb.

Full Recipe

Slow Cooker
Moroccan Lamb Stew

Cook Time
35 M

Full Recipe

Lamb Pitas
with Cucumber Mint Tzatziki

Cook Time
35 M

Full Recipe

Mediterranean Style
Lamb Burger

Cook Time
35 M

Full Recipe

Cumin Mustard Rack of Lamb
and White Bean Salad

Cook Time
35 M

Full Recipe

Shepherd's Pie
with Mushrooms, Stout and Horseradish Potatoes

Cook Time
40 M

Our Shepherds

Raised on pastureland, lamb is cared for by shepherds who value and seek to protect their pastoral heritage.

Sheep are herbivores. Many lambs are grass-fed and some are grain-fed for a short period of time.

Shepherds raise lamb intentionally–they care deeply for their flock with respect for the land.

Lamb’s rich flavor, shepherd-commitment to natural animal farming practices, and perfectly-portioned nourishing cuts set lamb apart from other proteins.

Nutrition

A single 3-ounce portion of lamb provides over half your daily protein needs – an ideal fuel for active bodies.

Nutrition

With a variety of essential vitamins and minerals, lamb supplies the body with nutrients to support optimal health.

Nutrition

Quick-cooking lamb loin and rib chops are the perfect small portion of meat – around 3 ounces of satisfying protein and rich flavor.

Cuts of Lamb

In The Kitchen

Fresh Lamb

Refrigerate at 40°

Freeze at 0°

Frozen Lamb

Thaw in the Refrigerator

Thaw with Cold Water

Thaw in the Microwave

Recipes

No need for complicated recipe instructions – lamb is an easy protein to prepare, yet yields impressive, flavorful meals in a matter of minutes!

Mediterranean Lamb Loin Chopswith Quinoa Salad

Cumin Mustard Rack of Lamband White Bean Salad

Lamb Pizzawith Peppers and Arugula

Classic LambBurgers

Mediterranean StyleLamb Burger

TraditionalLamb Stir-Fry

Put a nourishing meal on the table in a matter of minutes by prepping in advance. The trick to eating well is just a bit of planning.

Braised Lamb Shankswith White Beans and Tomatoes

Grilled ButterfieldLeg of Lamb

Slow CookerMoroccan Lamb Stew

Grilled Lamb Kabobswith Peach and Red Onion

Lamb adds a special depth of flavor – a little bit goes a long way and elevates the eating experience of plant-based meals.

Kale and Pomegranate Saladwith Grilled Lamb

Grilled Lamband Vegetable Kabob

Lamb Loin Chopswith Green Beans and Potato Salad

Spring Lambwith Farro Stew

TraditionalLamb Stir-Fry

Inspiring flavors, tastes, and styles from around the world including ingredients that pair perfectly with lean lamb.

Slow CookerMoroccan Lamb Stew

Lamb Pitaswith Cucumber Mint Tzatziki

Mediterranean StyleLamb Burger

Cumin Mustard Rack of Lamband White Bean Salad

Shepherd's Piewith Mushrooms, Stout and Horseradish Potatoes

Our Shepherds

Raised on pastureland, lamb is cared for by shepherds who value and seek to protect their pastoral heritage.

Our Shepherds

Sheep are herbivores. Many lambs are grass-fed and some are grain-fed for a short period of time.

Our Shepherds

Shepherds raise lamb intentionally–they care deeply for their flock with respect for the land.

Mediterranean Lamb Loin Chops
with Quinoa Salad

Cumin Mustard Rack of Lamb
and White Bean Salad

Lamb Pizza
with Peppers and Arugula

Classic Lamb
Burgers

Mediterranean Style
Lamb Burger

Traditional
Lamb Stir-Fry

Braised Lamb Shanks
with White Beans and Tomatoes

Grilled Butterfield
Leg of Lamb

Slow Cooker
Moroccan Lamb Stew

Grilled Lamb Kabobs
with Peach and Red Onion

Kale and Pomegranate Salad
with Grilled Lamb

Grilled Lamb
and Vegetable Kabob

Lamb Loin Chops
with Green Beans and Potato Salad

Spring Lamb
with Farro Stew

Traditional
Lamb Stir-Fry

Slow Cooker
Moroccan Lamb Stew

Lamb Pitas
with Cucumber Mint Tzatziki

Mediterranean Style
Lamb Burger

Cumin Mustard Rack of Lamb
and White Bean Salad

Shepherd's Pie
with Mushrooms, Stout and Horseradish Potatoes