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Grass Fed Organic Lamb Sampler - Free Delivery! | Lamb Kabob Meat, 1 lb pkg | Lamb Stew Meat, 1 lb pkg | Lamb Neck, 2 lb pkg, $6.50 per lb | Ground Lamb, 1 lb pkg | Lamb Shanks, $19.25 per lb, avg 2 lb pkg | Boneless Leg of Lamb, $22 per lb, avg 5.5 lbs | Bone-In Leg of Lamb, $20 lb, avg 5 lbs | Boneless Lamb Shoulder, $17 per lb, avg 3 lbs | Lamb Shoulder Chops, $21 per lb, avg 3/4 lb | Lamb Rib Chops, $33 lb, avg 1 lb | Lamb Loin Chops, $36 lb, avg 1.25 lb pkg | Rack of Lamb, $34 lb, avg 2.5 lbs | Lamb Ribs, $6.75 lb, avg 2 lbs | Lamb Boneless Sirloin Chops, $23.99 per 1/2lb |

Grass Fed Organic Lamb
Grass fed lambs are never in a feedlot; plenty of lush native grasses and exercise keeps them in good health and gives them a delicate taste. Recent studies have shown that when animals are raised on a natural diet of grass, their meat products are lower in "bad" fats and calories, but higher in potentially lifesaving "good" fats, particularly omega-3 fatty acids, which are essential for growth and development, and protective against disease. The healthiest meat is grassfed.
Our meats and fish, and most Kathleen's Kitchen items (except salads, dips and sushi), are frozen - these items will arrive frozen when packed in dry ice. Without dry ice, these items will arrive slightly thawed. We recommend all frozen foods arrive frozen, so please add dry ice to your order. If we feel dry ice is needed due to the nature of your delivery, we will add it to your order.


Grass Fed Organic Lamb Sampler - Free Delivery! Increase Quantity Decrease Quantity    
Five ways to love lamb! This sampler includes one pound each of lamb kabob meat, ground lamb, and stew meat, plus lamb shanks and flavorful lamb shoulder chops. Comes with recipes to get you started.
Price includes overnight delivery to most areas.

Lamb Kabob Meat, 1 lb pkg Increase Quantity Decrease Quantity    
Typically, allow 1/3 of a pound of boneless lamb per person. Marinate lamb in a citrus or vinegar base from 2 to 24 hours, then thread on skewers with onion and bell pepper chunks. Roast quickly over high heat.

Lamb Stew Meat, 1 lb pkg Increase Quantity Decrease Quantity    
Small chunks of lamb cook to tender perfection in moist heat.

Lamb Neck, 2 lb pkg, $6.50 per lb Increase Quantity Decrease Quantity    
An extremely economical, fatty, richly flavored cut, splendid for stews and other casseroles such as tagines and curries. The traditional cut for Irish Stew.

Ground Lamb, 1 lb pkg Increase Quantity Decrease Quantity    
Perfect for lamburgers!

Lamb Shanks, $19.25 per lb, avg 2 lb pkg Increase Quantity Decrease Quantity    
Lamb shanks come from the latter part of the leg and are best roasted or braised. Shanks are almost always cooked in liquid, at length, until the meat starts separating from the bone. Long slow cooking is rewarded by flavor and unique taste.

Boneless Leg of Lamb, $22 per lb, avg 5.5 lbs Increase Quantity Decrease Quantity    
Boned, rolled and tied. The leg, with little surrounding fat and minimal fat inside, can be trimmed for many needs. The meat is tender yet firm and is suitable for a variety of cookery. Lamb legs will serve at least six.

Bone-In Leg of Lamb, $20 lb, avg 5 lbs Increase Quantity Decrease Quantity    
The classic leg of lamb is the most versatile cut as it can be rolled and tied, butterflied, boned, cubed (for kebabs) or prepared whole. Lamb legs will serve at least six, sometimes more.

Boneless Lamb Shoulder, $17 per lb, avg 3 lbs Increase Quantity Decrease Quantity    
The shoulder of the lamb is a flvorful and economical cut. It is most suitable for long, slow, moist cooking to tenderize it.

Lamb Shoulder Chops, $21 per lb, avg 3/4 lb Increase Quantity Decrease Quantity    
While not quite as tender as loin or sirloin chops, shoulder chops have a meaty chew and are tender enough for dry-heat cooking methods like grilling. Marinade helps tenderize the meat and adds flavor for a spectacular dish.

Lamb Rib Chops, $33 lb, avg 1 lb Increase Quantity Decrease Quantity     Out of Stock
The rack of lamb comes from the front/middle section of the lamb. Rib chops are indiviual or double chops cut from the rack. Cook quickly to maximize the tender, juicy qualities of this cut.

Lamb Loin Chops, $36 lb, avg 1.25 lb pkg Increase Quantity Decrease Quantity    
The loin of lamb comes from the middle, lower section of the rear quarter. Loin chops are very tender, and cooking time should be minimal.

Rack of Lamb, $34 lb, avg 2.5 lbs Increase Quantity Decrease Quantity    
The rack of lamb comes from the front/middle section of the lamb. The rack is suitable for quick cooking to maximize the tender, juicy qualities of this cut.

Lamb Ribs, $6.75 lb, avg 2 lbs Increase Quantity Decrease Quantity    
Lamb ribs that will be grilled or barbecued are cut from the breast primal and can be a bit tough - marinate or braise the ribs before they are grilled or barbecued to tenderize.

Lamb Boneless Sirloin Chops, $23.99 per 1/2lb Increase Quantity Decrease Quantity     Out of Stock

More about our Organic Grass Fed Lamb
Our organic grass fed lamb is produced on a family ranch in the mountains of northern New Mexico. By maintaining control of the product, from raising the lambs to marketing them, they are able to offer lamb that many of our customers say is the best they have ever tasted.

The flock grazes on lush native mountain grasses (wheat grass, grama and fescues) and their favorite shrubs, such as mountain mahogany and snowberry. Another favorite feed of the lambs is plumajillo (yarrow).

While on summer pasture, the flock and the shepherd's camp are moved to a new location weekly. This allows the ewes and lambs to have access to fresh feed at all times and ensures the long term good health of the range.

Because the lambs are never in a feedlot, they eat plenty of fresh feed and get plenty of exercise, giving them the delicate taste that is the hallmark of organic grass fed lamb.

Meet the Manzanares Family
Our organic lamb comes from Antonio Manzanares, the first organic sheep rancher in New Mexico and a modern shepherd. "It's a tough existence," he says. "We're always on the move. We have a spring range where we do all our lambing (where lambs are born)... We stay there for a couple of months, and then we travel the sheep. It takes five to seven days on foot through the forest to get to the summer range..."

Manzanares and his wife Molly no longer do the herding, shearing and lambing by themselves. They are busy running the business, rearing a family and selling their organic lamb to favorite local haunts. A full-time shepherd watches the sheep, and a crew manages the back-breaking work of shearing.

Manzanares' happy customers say that his is the best lamb they have ever eaten. "[Going organic] was both an educational and economic decision," Manzanares says. "It gave us a different market niche. People here like to have a connection with the farmer and the rancher. So much has come out about food safety issues. People like knowing where their food comes from and that it's raised organically."
Why Grass Fed?
Recent studies have shown that when animals are raised on a natural diet of grass, their meat products are lower in "bad" fats and calories, but higher in potentially lifesaving "good" fats, particularly omega-3 fatty acids, which are essential for growth and development, and protective against disease. The healthiest meat is grassfed.

"When a ruminant is taken off pasture and fattened on an artificial grain diet, it loses its stores of vitamins E, beta-carotene, CLA, and omega-3s. It doesn't matter whether the grain is organic or not. Feeding large amounts of any kind of grain to a grazing animal makes the meat less beneficial for human consumption. In order to have the healthiest meat, the animals need to remain on their natural diet of fresh pasture.

Compared with grainfed meat, grassfed meat has as much as four times more vitamin E, five times more cancer-fighting CLA, three times more heart-friendly omega-3s, and twice as much beta-carotene. It is also lower in calories, total fat, and saturated fat.

Furthermore, your risk of being sickened by E. coli bacteria may be much greater when you eat grainfed meat. Feeding grain of any kind to a ruminant increases the acidity of its digestive tract. This abnormally acid environment causes the E. coli to multiply and also to become more acid-resistant. According to a recent study published in the journal Science, these altered bacteria are much more likely to survive the cleansing acidity of your digestive juices and make you ill...

All this said, I believe that the best choice of all is buying products from organically certified grass farmers. When ruminants are raised on organic pasture and when pastured pigs and poultry are supplemented with organic grain, you have the best of both worlds - pure food that is also highly nutritious, just the way Nature made it."

From "THE HEALTHIEST MEAT IS GRASSFED" by Jo Robinson, Stockman Grass Farmer, June, 2000. Jo Robinson is a New York Times bestselling writer. To purchase her 128-page book, Why Grassfed is Best! ($7.50 plus shipping) go to eatwild.com or call 206.463.4156 during West Coast business hours. Also, visit her website to find more research about the benefits of grassfarming.












 



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