How to Cook Your Five Marys Lamb
Our Navajo-Churro sheep spend their days on our green pastures, rich in minerals with plenty of sunshine and fresh Northern California mountain air. They are with us from birth to their last day of harvest. Butchery is a necessary trade that dates back generations, and when done correctly, purposefully, and diligently, this trade honors and respects the animal that is being harvested.
Here are some tips and tricks (and a few of my favorite recipes) to cook our delicious Five Marys lamb cuts!
Leg of Lamb
Five Marys leg of lamb are between 2-5 pounds and are packed with excellent flavor. Leg of lamb is best when slow roasted or braised, and will be the perfect main course in any Mediterranean dinner.
• Lamb Skewers with Harissa Mayo
• Smoked Lamb Kabobs
• Leg of Lamb
Rack of Lamb
The rack of lamb is one of the most delectable cuts on a lamb. It consists of 8 rib chops, all with incredible flavor and texture. Rack of lamb should be cooked rare, and is best at medium-rare. They can either be cooked altogether or cut into individual chops before cooking. It is best to prepare them using a high-heat, quick-cooking method.
• Grilled Lamb ‘Lollipops’ with Salsa Verde
Ground Lamb
Five Marys ground lamb doesn’t come from just one place on the lamb. You’ll find that typically ground lamb is commonly taken from trimmings and less tender cuts, but at Five Marys, we take pride in ensuring our ground lamb is ground from more desirable cuts of the lamb too! Our ground lamb is made from trimmings from the entire animal, whether that be the neck or breast of the sheep.
A diversity in cuts ensures the greatest flavor and quality of our ground lamb. Ground lamb is a delicious substitute for ground beef and ground pork. It’s perfect in Mediterranean dishes and pastas.
• Griddled Lamb Burgers with Tzatziki Sauce
• Five Marys Lamb Meatballs
Lamb Loin Chops
The loin is a prized cut on the lamb, known for tender and flavorful loin chops and occasionally loin roasts. At Five Marys, we sell loin chops in packs of four and they are great for grilling, broiling, and sautéing to medium-rare.
Lamb Sirloin Chops
Lamb sirloin chops are larger than loin chops, but slightly less tender. Our Five Marys Navajo-Churro sirloin chops come in packs of four and are great for grilling, pan-frying, and braising for a delicious lamb dinner.
Lamb Shanks
Lamb shanks are a bone-in cut and a favorite for lamb dishes like braised lamb shanks. They can be prepared in a roasting pot or dutch oven, and taste best when slow-cooked and braised with red wine or olive oil, vegetables and herbs.