Variety of Lamb Recipes For Every Occasion

Using organic meats, create lamb recipes such as Shepherd’s Pie, Roasted Leg of Lamb, or Lamb Pizza.

| 2013 Guide to Sheep and Goats

If you’re raising your own sheep, and thus, lamb, you will be delighted with the quality — and quantity — of your homegrown meat. Once the hard work of raising the animals is finished and the bounty is in the deep freeze, you may wonder what to do with all those different cuts.

Lamb is not common fare like beef or pork; it’s special, and usually reserved for celebratory occasions or holidays, such as Easter. Grassfed lamb is even more special because of its unparalleled flavor and nutrition.

Meat from pastured, grassfed animals is more nutritious than commercially raised meat. Since farmers aren’t fattening them on grain and soy (or sending them to a feedlot to be finished), the animals remain on pasture their entire lives, where they forage on grass, forbs and woody vegetation — their natural diet. Pasture-raising allows the animals to grow at a natural pace and live low-stress lives. The animals are healthy, they rarely need doctoring, and there’s never a need to feed them antibiotics or other drugs.

Organic, grassfed meat is lower in fat, calories and cholesterol. It provides more good fats, including omega-3 fatty acids and conjugated linoleic acid (CLA), and fewer saturated fats than feedlot meat. It’s richer in antioxidants, including vitamins E and C, and beta-carotene.

Grassfed lamb doesn’t taste anything like the lamb from the grocery meat counter. It’s mild and tender with an ideal amount of marbling, and it is best served medium-rare, so don’t overcook it.

In lieu of raising it yourself, purchase grassfed lamb from a local organic farmer; if there isn’t one close to home, order it online from a devoted producer like Rocky Mountain Organic Meats in Wyoming.

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