Products


We will be selling select cuts of locally raised lamb. Including: lamb chops, lamb steaks, leg of lamb, lamb burger, lamb roast, lamb sausage sticks & lamb stew meat.

 

You can purchase our meat by contacting us from our contact page or at the local farmers market in Springfield, IL. 

 

For more information please see the link. 
http://www.downtownspringfield.org/market.htm 

Recipes

 

Grilling

Lamb is a favorite meat for grilling around much of the globe. No wonder -- the rich, full flavor of lamb benefits from a kiss of smoke and fire like no other. Grilling mellows and softens the flavor of lamb so that even folks who think they don't like it become converts after the first taste. Grilling lamb is amazingly easy, too, since its higher fat content keeps it moist and juicy.

 

 


To grill lamb loin chops:
  1. Prepare barbecue grill for direct cooking.

  2. Brush lamb chops with oil and sprinkle with salt and pepper.

  3. Place chops on preheated grid.

  4. Grill lamb chops, on covered grill, over medium coals about 9 minutes or until instant-read thermometer inserted into chops registers 160 degrees F for medium or to desired doneness, turning once.
To grill lamb kabobs:
  1. Prepare barbecue grill for direct cooking.
  2. Cut lamb into 1-1/4-inch pieces with large chef's knife.
  3. Alternately thread lamb and other ingredients onto 12 (10-inch) skewers.
    Place kabobs on preheated grid.
  4. Grill kabobs, on covered grill, over medium-hot coals 6 minutes.
  5. Turn; continue to grill, covered, 5 to 7 minutes for medium or until desired doneness is reached
To grill leg of lamb:
  1. Prepare barbecue grill for direct cooking.
  2. Season boneless leg of lamb on both sides.
  3. Insert meat thermometer into center of thickest part of lamb.
  4. Place lamb on preheated grid.
  5. Grill lamb, on covered grill, over medium coals 35 to 40 minutes or until thermometer registers 160 degrees F for medium or until desired doneness is reached, turning every 10 minutes.
  6. Transfer lamb to carving board; tent with foil. Let stand 10 minutes before carving
To grill lamb burgers:
  1. Prepare barbecue grill for direct cooking.
  2. Shape seasoned ground lamb into 4 patties, about 1/2 inch thick and 4 inches in diameter.
  3. Brush one side of patties with oil; place on preheated grid, oil side down. Brush other sides with oil.


Is It Done Yet?

For those that do not have a lot of experience cooking with American Lamb, determining when it is done is the biggest challenge. An overcooked rack of lamb is an expensive mistake and carving into an undercooked roast can be an embarrassment at a dinner party. Do not rely on guesswork�a good meat thermometer will provide reliable results. DO NOT cut into a roast or chop to check doneness. Use an instant read thermometer to give you a quick, accurate reading.

American Lamb always benefits from rest before serving�the rest allows the meat's juices to settle. Give thin cuts like chops 5 minutes before serving and allow 20 minutes before carving roasts. Keep in mind that the meat's internal temperature typically rises 5-10 degrees as it rests. Remove lamb from cooking heat when the thermometer reads 5-10 degrees less than your desired temperature.

To ensure lamb remains safe throughout cooking, the USDA recommends cooking ground lamb to a safe minimum internal temperature of 160oF as measured on a food thermometer. Other cuts, including roasts and chops, should be cooked to 145oF for medium-rare, 160oF for medium, and 170oF for well-done. For approximate cooking times for use in meal planning, see the chart below.

CUT OF LAMB

SIZE

COOKING METHOD

COOKING TIME

INTERNAL TEMPERATURE

LAMB LEG, BONE IN

5-7 lbs.

Roast 325oF

20-25 min/lb
25-30 min/lb
30-35 min/lb

Medium-Rare 145oF
Medium 160oF
Well-Done 170oF

LAMB LEG, BONE IN

7-9 lbs.

Roast 325oF

15-20 min/lb
20-25 min/lb
25-30 min/lb

Medium-Rare 145oF
Medium 160oF
Well-Done 170oF

LAMB LEG, BONELESS, ROLLED

4-7 lbs.

Roast 325oF

25-30 min/lb
30-35 min/lb
35-40 min/lb

Medium-Rare 145oF
Medium 160oF
Well-Done 170oF

SHOULDER ROAST OR SHANK LEG, HALF

3-4 lbs.

Roast 325oF

30-35 min/lb
40-45 min/lb
45-50 min/lb

Medium-Rare 145oF
Medium 160oF
Well-Done 170oF

CUBES, FOR KEBOBS

1"-1.5"

Broil/Grill

8-12 minutes

Medium 160oF

GROUND LAMB PATTIES

2" thick

Broil/Grill

7-11 minutes
15-19 minutes

Medium160oF

CHOPS, RIB OR LOIN

1"-1.5" thick

Broil/Grill

7-11 minutes
15-19 minutes

Medium-Rare 145oF

LEG STEAKS

.5" thick

Broil/Grill 4" from heat

14-18 minutes

Medium-Rare 145oF

STEW MEAT, PIECES

1"-1.5"

Cover wtih liquid; simmer

1.5-2 hours

Medium-Rare 145oF
Medium 160oF

SHANKS

.5-

1 lb.

Cover wtih liquid; simmer

1.5-2 hours

Medium 160oF

 

 

Copyright 2010 American Lamb

Buying and Storing

American Lamb is widely available at grocery stores, gourmet food retailers, and butcher shops. It you do not see it displayed, just ask. When shopping for American Lamb, look for meat that has a soft pink to red coloring with white marbling.

Fresh American Lamb should be stored in the refrigerator or freezer immediately after purchasing. Refrigerate fresh lamb at 40 degrees or below. Ground lamb or stew meat should be used within 2 days. Lamb chops and roasts should be used within 3-5 days. If you plan to freeze lamb for long periods of time, be sure to wrap the original packaging with airtight freezer wrap or place it in an airtight freezer bag to prevent freezer burn. To maintain optimum quality, frozen lamb should be used within 3-4 months.

There are three ways to safely thaw frozen lamb:

In the refrigerator�once frozen lamb has thawed in the refrigerator, lamb roasts and chops should be used within 3-5 days; ground lamb or stew meat should be used within 1-2 days. If you do not use the lamb within this time period, you may refreeze lamb without cooking it first.

In cold water�leave frozen lamb in its packaging, making sure it is airtight. If not, transfer it to a leakproof bag. Keep the lamb submerged in cold water, changing the water every 30 minutes to continue thawing. Cook lamb immediately after thawing. It should not be refrozen unless cooked first.

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 refrozen unless cooked first.
© Copyright 2010 American Lamb