Here's some of our favorite recipes:
  • Roast Lamb Shoulder
  • 1 6–7-lb. bone-in lamb shoulder, some fat still attached (1/8'–1/4' thick)
  • 2 tablespoons sea salt
  • Coarsely ground black pepper
  • 5 garlic cloves, chopped
  • 3 tablespoons coarsely chopped fresh rosemary
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice (or bottled)
RECIPE BY The River Caf Classic Italian Cookbook by Rose Gray,Ruth Rogers Michael Joseph 2009 Copyright Rose Gray, Ruth Rogers 2009
  • Lightly score fat on lamb in a crisscross pattern at 1" intervals. Place lamb in a large roasting pan and season generously with salt and pepper, coating evenly on all sides. Sprinkle garlic and rosemary all over lamb and drizzle with oil and lemon juice.
  • Using your hands, rub marinade into meat, making sure it’s completely coated. Arrange fat side up in pan. Cover tightly with foil and chill for at least 2 hours or, preferably, overnight (the lamb will develop more flavor the longer it marinates).
  • Preheat oven to 325°. Roast lamb, basting occasionally and adding water by 1/4-cupfuls if pan is dry, until meat is completely tender and pulling easily away from the bones, 4–4 1/2 hours (be sure to secure foil tightly around the roasting pan each time you finish basting the lamb).
  • Remove lamb from oven and uncover. Preheat broiler. Broil lamb, basting occasionally, until fat is golden brown and crisp, 5–7 minutes.
  • Transfer lamb to a serving platter. Spoon fat from surface of juices in pan; discard fat. Pour juices into a pitcher and serve alongside lamb.
Roast Leg of Lamb with Rosemary

Recipe makes 6 to 8 servings
  • 1/4 cup honey

  • 2 tablespoons prepared Dijon-style mustard

  • 2 tablespoons chopped fresh rosemary

  • 1 teaspoon freshly ground black pepper

  • 1 teaspoon lemon zest

  • 3 cloves garlic, minced

  • 5 pounds whole leg of lamb

  • 1 teaspoon coarse sea salt
  1. In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
  2. Preheat oven to 450 degrees F (230 degrees C).
  3. Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
  4. Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.


Recipe by JMASS 
Grilled lamb chops with brown sugar

  • 1/4 cup brown sugar

  • 2 teaspoons ground ginger

  • 2 teaspoons dried tarragon

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground black pepper

  • 1 teaspoon garlic powder

  • 1/2 teaspoon salt

  • 4 lamb chops
  1. In a medium bowl, mix brown sugar, ginger, tarragon, cinnamon, pepper, garlic powder, and salt. Rub lamb chops with the seasonings, and place on a plate. Cover, and refrigerate for 1 hour.
  2. Preheat grill for high heat.
  3. Brush grill grate lightly with oil, and arrange lamb chops on grill. Cook 5 minutes on each side, or to desired doneness.
Recipe by Debra 

If you're missing one of the spices don't worry;  It will taste delicious anyway!
Ground Lamb
Lately we've enjoyed ground lamb in all our regular ground beef recipes.  It adds a different flavor and dare I say, it tastes better!  From lasagna to meat loaf, burgers to tacos, all delicious with ground lamb.