The freezer is stocked at the farm stand, come down and grab some lamb for the weekend!
• Lamb loin chops
• Ground lamb
• Italian style lamb sausage
• Offal: liver, head, heart, kidney
Check out this lamb cookbook we have available for 50 easy dinner ideas. Located right above the freezer you’ll see it, snag a photo of any of the pages you’re interested in! 🥩🌿
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#riversedgemeats #wevegotewecovered #dorperhair #dorperhairsheep #westsac #eatlocal #farm #farmtotable #farmtofork #vierrafarms #farmtoforkcapital #supportlocal #greatpyrenees #lamb #lambitswhatsfordinner #fresh #halalcertified #westsacfood #steaks #shouldersteak #legoflamb #midweekdinner #farmraised #westsacraised
Smoked & Seared Rack of Lamb 🥩🌿
With the temps in triple digits, cooking inside is out of the question! Thanks to @traegergrills for suppling this great outdoor Smoked & Seared Rack of Lamb recipe - perfect for these poolside evenings.
• INGREDIENTS •
5 Clove Garlic
1/4 Cup Chopped Fresh Rosemary Leaves
1/4 Cup Dijon Mustard
1/3 Cup Extra-Virgin Olive Oil
1 Rack Of Lamb, Preferably Frenched & from @riversedgemeats
Kosher Salt
Freshly Ground Black Pepper
• STEPS •
1) Put the garlic and rosemary in a blender and pulse briefly to chop. Add the mustard and oil and blend until smooth. (Alternatively, mince the garlic and rosemary and whisk with the mustard and olive oil.)
2) Coat the lamb rack all over the with garlic mixture. Cover and refrigerate for at least 8 hours ad up to 24 hours.
When ready to cook, preheat the Traeger with the lid closed to 180°F.
3) Season the lamb well with salt and pepper. Holding a leave-in meat thermometer parallel to your work surface, insert it into the middle of one side of the eye of the rack of lamb avoiding bone. 4) Place it bone side down on the grill grate, and smoke until the internal temperature reaches 120°F, 1½ to 2 hours. The time will vary depending on the size of your rack, the weather, and your grill.
5) Remove the lamb rack from the grill and heat the grill to 450°F.
Return the rack to the grate meat side down and sear until the internal temperature is 130°F for medium rare. Let rest briefly before slicing and serving.
Enjoy!
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#riversedgemeats #wevegotewecovered #dorperhair #dorperhairsheep #westsac #eatlocal #farm #farmtotable #farmtofork #vierrafarms #farmtoforkcapital #supportlocal #greatpyrenees #lamb #lambitswhatsfordinner #fresh #halalcertified #westsacfood #steaks #shouldersteak #legoflamb #midweekdinner #farmraised #westsacraised
There is always that one that has to test the dog!
@riversedgemeats@vierra_farms
#bordercollie #sheepdog #sheep #californialamb #agriculture #ranchinglife #grazers #grazing #dorpers
Many ‘offally’ great benefits available at Rivers Edge Farms!
We pride ourselves on true sustainability; and like farm to fork, we also are proud of nose to tail nutrition.
Available today and everyday:
- heart
- liver
- kidney
- neck
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#riversedgemeats #offal #offallygood #wevegotewecovered #dorperhair #dorperhairsheep #westsac #eatlocal #farm #farmtotable #farmtofork #vierrafarms #farmtoforkcapital #supportlocal #greatpyrenees #lamb #lambitswhatsfordinner #fresh #halalcertified #westsacfood #steaks #shouldersteak #legoflamb #midweekdinner #farmraised #westsacraised
Internal temp guide for cooked leg of lamb 🥩🌡️
•• Rare: About 15 minutes per pound or until internal temperature registers 125 degrees F.
•• Medium-Rare: About 20 minutes per pound or until internal temperature registers 130°F to 135°F. About 1 ½ to 2 hours or so.
•• Medium: About 25 minutes per pound or until internal temperature registers 135°F to 140°F.
•• Well-Done: About 30 minutes per pound or until internal temperature registers 155°F to 165°F.
•• Falling-Apart Tender Lamb: About 40 minutes per pound or until the internal temp registers 175°F. This can take about 6 hours or so.
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#riversedgemeats #wevegotewecovered #dorperhair #dorperhairsheep #westsac #eatlocal #farm #farmtotable #farmtofork #vierrafarms #farmtoforkcapital #supportlocal #greatpyrenees #lamb #lambitswhatsfordinner #fresh #halalcertified #westsacfood #steaks #shouldersteak #legoflamb #midweekdinner #farmraised #westsacraised
LAMB LAVASH TACOS 🌮🌮
• INGREDIENTS •
10 ounces ground lamb
4 or 5 sprigs organic fresh mint
1 tablespoon ras el hanout
1 organic red onion
Sunbasket tomato base (tomatoes - tomato paste - garlic)
1 organic cucumber
½ cup organic Greek yogurt
4 round whole grain lavash
1 teaspoon sumac
1 tablespoon sambal oelek (optional)
• Prep the lamb •
Cut a small corner from the ground lamb packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
Strip the mint leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
In a large bowl, combine the lamb, ras el hanout, and half the mint. Season generously with salt and pepper and mix gently until just combined.
• Cook the lamb and sauce •
Peel and finely chop enough onion to measure 1 cup (2 cups).
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the lamb mixture and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 3 to 4 minutes. Add the onion and cook, stirring occasionally, until softened, 2 to 3 minutes. Stir in the tomato base and cook, stirring occasionally, until the sauce thickens and the lamb is cooked through, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.
While the lamb and sauce cook, prepare the tzatziki and lavash.
• Make the tzatziki •
Peel the cucumber, if desired; cut the cucumber into ¼-inch pieces.
In a medium bowl, stir together the yogurt, cucumber, and 1 teaspoon (2 tsp) oil; season to taste with salt and pepper. Let stand while you prepare the rest of the meal.
• Toast the lavash; assemble the tacos •
On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the lavash, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster.
Spoon the lamb mixture evenly over the lavash, leaving a ½-inch border around the edges. Fold up to form tacos
• Serve + Enjoy •
Recipe Credit: Sunbasket
