Lamb Shoulder Square Cut Whole
Lamb shoulder square cut whole is a square-shaped cut containing arm, blade, and rib bones. The thin, paperlike outside covering is called fell. This cut is usually prepared by roasting.
Lamb Shoulder Blade Chops
Lamb shoulder blade chops are cut from the blade portion of shoulder and contain part of the blade bone and backbone. They are usually prepared by braising, broiling, grilling, panbroiling, or panfrying.
Lamb Shoulder Arm Chops
Lamb shoulder arm chops are cut from the arm portion of shoulder and contain cross-sections of round arm bone and rib bones. They are usually prepared by braising, broiling, grilling, or panbroiling.
Lamb Shoulder Neck Slices
Lamb shoulder neck slices are cross-cuts of the neck portion containing small round bone. Lean meat is interspersed with connective tissue. Neck slices are usually prepared by braising.
Lamb breast is part of the forequarter and contains ribs. It is oblong-shaped with layers of fat and lean, with fat usually covering one of the sides. Lamb breast is usually prepared by braising or roasting.
Lamb Breast Riblets
Lamb breast riblets are cut from the breast and contain ribs with meat and fat in layers. The cuts are long and narrow and are usually prepared by braising or by cooking in liquid.
Lamb shank is cut from the arm of shoulder, contains leg bone and part of round shoulder bone, and is covered by a thin layer of fat and fell (a thin, paperlike covering). Lamb shank is usually prepared by braising or by cooking in liquid.
Lamb Rib Roast
Lamb rib roast contains rib bones, backbone, and thick, meaty rib eye muscle. The fell (a thin, paperlike covering) is usually removed. Lamb rib roast is usually prepared by roasting.
Lamb Rib Chops
Lamb rib chops contain backbone and, depending on the thickness, a rib bone. The chops have a meaty area consisting of rib eye muscle. The outer surface is covered by fat but with the fell (a thin, paperlike covering) removed. Lamb rib chops are usually prepared by broiling, grilling, panbroiling, panfrying, roasting, or baking.
Lamb Rib Crown Roast
Lamb rib crown roast is cut from half of the rib. The rib bone is trimmed one to two inches from the end. The ribs are curved and secured to resemble a crown when the roast rests on the backbone. This cut of meat of usually prepared by roasting.
Lamb Loin Chops
Lamb loin chops contain part of the backbone. Muscles include the eye of the loin (separated from the tenderloin by T-shaped finger bones) and the flank. Kidney fat is on the top of the tenderloin, and the outer surface is covered with fat, but with the fell (a thin, paperlike covering) removed. Lamb loin chops are usually prepared by broiling, grilling, panbroiling, or panfrying.
Lamb Loin Double Chops
Lamb loin double chops contain top loin (larger muscle) and tenderloin (smaller muscle), but with the flank removed from the cut. They are called double chops since this is a cross-cut of loin containing both sides of the carcass. Double chops are usually prepared by broiling, grilling, panbroiling, or panfrying.
Lamb Loin Double Chops Boneless
Lamb loin double chops boneless are the same as lamb loin double chops but with the bone removed from the loin, which is cut and rolled, pinwheel fashion, and secured to make compact boneless chops. The muscles include top loin (larger muscle) and tenderloin (smaller muscle). Lamb loin double chops boneless are usually prepared by broiling, grilling, panbroiling, or panfrying.
Lamb Leg Sirloin Chops
Lamb leg sirloin chops are cut from the sirloin section of the leg and contain backbone and part of the hip bone, which vary in shape. Muscles include the top sirloin, tenderloin, and flank. There is fat on the outside, but the fell (a thin, paperlike covering) is removed. Sirloin chops are usually prepared by broiling, grilling, panbroiling, or panfrying.
Lamb Leg Whole
Lamb leg whole contains the sirloin section with hip bone and the shank portion with round bone. The outside is covered with fell (a thin, paperlike covering). It is usually prepared by roasting.
Lamb Leg Shank Half
Lamb leg shank half contains the lower half of leg with the round leg included but with the sirloin half removed. It is heavily muscled and covered with fat and fell (a thin, paperlike covering). It is usually prepared by roasting.
Lamb Leg Frenched-Style Roast
Lamb leg Frenched-style roast is the whole leg with the sirloin section removed. It has a small amount of meat trimmed to expose an inch or more of shank bone. It is usually prepared by roasting.
Lamb Leg American-Style Roast
Lamb leg American-style roast is the whole leg with the sirloin section removed. It contains the same muscles and bones as lamb leg French-style roast, but with the shank removed, the meat folded back into a pocket on the inside of the leg, and fastened with skewers. It is usually prepared by roasting.
Lamb For Stew
Lamb for stew consists of meaty pieces of lamb with a small amount of fat, cut into one- to two-inch squares. It is usually prepared by braising or by cooking in liquid.
Ground lamb contains lean meat and trimmings from the leg, loin, rib, shoulder, flank, neck, breast, or shank. It is mechanically ground and sold in bulk or in patty form. Ground lamb is usually prepared by braising, broiling, grilling, panbroiling, panfrying, roasting, or baking.
Source: The Meat Board
Order high quality grass fed, all natural lamb products at Ranchline All Natural
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As a family of four where both parents work outside of the home, we constantly strive to find ways to have quality time together. With busy schedules, we find that the dinner table is the best place to enjoy each other and share our day. We attempt to have at least five dinners a week together. The teaching moments that occur around the dinner table are priceless. This past Friday night dinner is one we will never forget.
We were planning a special family dinner to celebrate the upcoming school year for our kids and we had invited a special family friend over to help celebrate and enjoy the meal. For our special meal, we had decided on a dinner of Ranchline All Natural braised leg of lamb over a bed of creamy parmesan risotto. I had set the lamb to braise that morning in the crock pot and left for work. Early into our work day, my wife received a call that her dad was gravely ill and that she needed to get on the next plane if she wanted to see him before he passed away. She quickly left, but since our meal was already going, we decided to go ahead with our dinner with our special guest.
Soon after we sat down to the table that evening, we received the call that my father-in-law had passed away. As can be expected, the meal started slowly as we were in shock at his sudden passing. However, this soon became a meal full of lessons on God, Jesus and his saving grace. Questions bounced from the kids on what happens when we die, how soon we go to heaven and what heaven is like. At the end of the meal, my daughter came up to me and said it was the best celebration meal ever, because her “Poppy” loved good food too and he would have wanted us to enjoy good food as he made his way to heaven. There is nothing like the wisdom of a 6-year old to put life, and our time together, in perfect perspective. Although our hearts were sad at this loss, dinner was delicious. Ranchline products are top notch and never disappoint.
Braised Leg of Lamb
Place on boneless leg of lamb in a large Ziploc bag and add:
- ¼ cup dry sherry
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 4 cloves of crushed garlic
- 1 tbls celery seed
- 1 tbls pepper
- 1 tbls salt
- 1 tsp cumin
- 2 basil leaves chopped up
Leave marinade in fridge overnight.
- In a large pan, sweat 1 medium onion (chopped), 2 stalks celery (chopped) and 2 carrots (chopped). When done, place in bottom of crock pot.
- In same pan, heat 1 tablespoon of olive oil and sear leg of lamb on all sides. When done, place into crock pot.
- In same pan, sauté 2 cloves of crushed garlic and then deglaze pan with ¼ to ½ cup of red wine*. Then add over lamb in crock pot.
- Lastly, add 1 -1 ½ cups of red wine into crock pot and set for a low and slow cook (6-10 hours depending on your time constraints)
*You can use any red wine that is in your house
- When done cooking, pull the lamb out of the pot and pull apart.
- Strain the liquid into a sauce pan and bring to a boil.
- Add two to three tablespoons of butter and stir until melted.
This makes a great au jus to spoon over your lamb and it keeps the meat moist on the plate.
We served this over risotto, but many other sides go great with this recipe.
Nothing is more “movie-esk” than a family style country dinner. We invited my cousin over and I spent my girls’ Sunday afternoon nap time in the kitchen. On the menu was steak with a blue cheese cream sauce, crash hot potatoes, pan fried spinach, and rustic apple tart. All courtesy of my Pioneer Woman Cookbook.
Crash Hot Potatoes. They look so neat with the mixed colors.
Rustic Apple Tart. My husband loves apple desserts. I drizzled this with a caramel glaze.
Kitchen prep. The blue cheese cream sauce for the steak and the pan fried spinach.
Ranchline All Natural steak – wonderfully tender and flavorful steaks. Ranchline’s beef is grass-fed on Montana’s open range and you can taste the difference. Plus, it’s much healthier than the meat at your local store.
I know that pan fried spinach doesn’t sound great, but really….I was surprised. I even had seconds.
Steak with Blue Cheese Cream Sauce
4 Ranchline rib-eye, sirloin, or filet steaks (about 5 oz each)
salt and pepper to taste
1 stick of butter softened (8 tablespoons, divided)
1 large yellow onion, peeled and sliced *not diced*
1 cup heavy cream (don’t be scared….do not substitute milk)
4 tsp Worcestershire sauce
3/4 cup crumbled blue cheese
1. Preheat your grill to high heat.
2. Season each steak with salt and pepper and slather with 1/2 stick of butter. Not 1/2 stick on each steak…..1/2 stick slathered over all 4 steaks.
3. Grill the steaks to medium rare. 3-4 minutes on each side. Remove from heat and keep warm. (you can also sauté them in a skillet over medium high heat)
4. Melt the remaining 1/2 stick of butter in a large skillet over medium high heat. Sauté the onions until golden brown. Takes about 7-8 minutes.
5. Pour in the cream and add a dash of salt and pepper. Pour in the Worcestershire sauce and let the sauce bubble a bit.
6. Stir in the blue cheese and stir it together to melt. Add more salt and pepper to taste.
7. Place steaks on a plate and spoon sauce and onions over top.
8. Enjoy! Try to use your best manners and not slurp or drool while eating. It is THAT good.
For more delicious recipe ideas, visit Joyful Momma’s Kitchen
Anyone who’s seen Food Inc. or felt startled at the prospect of E. coli finding its way into a hamburger should care about the origins of beef. We at Ranchline All Natural take great care in providing a nutritional, healthy, delicious and superior product for you and your family.
Grass-Fed Beef Is More Nutritious
Most beef cows in America are raised for a short time on grass and then “finished” in confined feeding areas with a diet of grain that is unnatural to them, which boosts E. coli counts in their guts, and which encourages the spread of disease. Grass-fed beef cows eat grass their entire lives, as cows evolved to do. Because their lifecycle isn’t accelerated with hormones, animals mature in the spring when forage is bursting with new growth, seeds and nutrients. Those nutrients end up in the meat and result in a healthy and delicious product.
Some research suggests grass-fed beef has more nutrients as a result — as much as 10 times more beta-carotene, three times more Vitamin E and three-times more omega-3 fatty acids.
Grass-fed Beef Is More Humane
Scientists haven’t quantified the benefits of clean water, fresh air and freedom to roam in terms of human health, but it adds up to a happier, healthier herd.
There is an old cowboy saying: “go slow, get there faster.” This means that if you don’t push cows too hard, but rather allow them to find their natural way at their natural pace you’ll be more successful. Forcing them to go your way and at your pace will sometimes cause fatigue for the cattle and always make more work for the cowboy, his horses and his dogs.
Grass-fed Beef Is More Tasty
This is the way beef is supposed to taste. In the wine industry, the word terroir refers to the flavor imparted to the wine by the entirety of the property upon which the grapes are grown. Same goes for beef, which takes on distinct flavors based on the terrain, weather, soil and water. Our cattle literally eat the terroir, therefore, they are the ultimate expression of the terroir of our ranches.
Grass-fed Beef Is Less Wasteful
It takes a lot of land to raise beef naturally. By rotating the animals through various pastures through the seasons, we preserve native biodiversity, improve soil fertility and eliminate the waste-management issues associated with confined animal feedlots (a major source of water pollution at conventional farms).
Ranchline’s all natural beef comes from calves born on the Mission Ranch to mother cows that were also born and raised on the Mission Ranch. Our cattle are the product of many years of a highly selective breeding program designed to produce high quality and healthy beef. The animals never leave the ranch and are able to free graze up to the point of being loaded into the trailer for processing. That is what makes us unique – humane, healthy, great tasting and environmentally friendly beef. You don’t find that just anywhere!
Thank you to The Daily Green for a portion of this information.
Grass-fed lamb, also known as the healthy red meat, is not only delicious but promotes good health. Lamb is not marbled (fat in the meat) as is beef. Over half of the fat in lamb is unsaturated. Only 36% of the fat in lamb is saturated. Most of the unsaturated fat is monounsaturated, commonly found in a healthy Mediterranean-type diet.
Lamb contains the fat that is good for you, consumed directly as part of the essential omega-6 fatty acid arachidonic acid (AA), a liquid unsaturated acid. Lamb is one of the richest sources of conjugated linoleic acid (CLA), part of the omega-6, possessing unique and potent antioxidant activity. CLA cannot be manufactured in the human body. Most of the lamb’s fat is on the outside edges and is easily trimmed. Only 175 calories, on average, in a 3 ounce serving. This is about 7% of the average caloric intake recommended for a 23-to-50 year old man.
Lamb is an excellent natural source of high quality protein. The protein in lamb is nutritionally complete, with all 8 essential amino acids in the proper ratio. A three ounce serving provides 43% of an adult male’s Recommended Daily Allowance (RDA) for protein.
As a source of easily absorbed iron, an average portion of lamb provides 20% of the RDA intake for men and 12% for women. Iron is vital in the formation of red blood cells. Lamb provides 45% of the daily requirement of zinc, essential for growth, healing and a healthy immune system.
Lamb is a great source of B vitamins, essential for metabolic reactions in the body. Lamb provides over 100% of the RDA of B12, (found solely in animal meat), for normal functioning of the brain and nervous system. A good source also of thiamine (B1), essential to normal metabolism and nerve function.
Trace mineral elements such as copper, manganese and selenium are also found in lamb.
The above information is from “HealthyNutrition.me: Nutritional guidelines for optimum health. Distinguishing between fact and misinformation”.
Lamb works so well on the grill. I have always thought that lamb would be hard to cook. And I was worried that I wouldn’t get the marinade or seasonings just right. As it would turn out, there is nothing to be intimidated by when it comes to cooking lamb.
I used Ranchline All Natural grass-fed lamb. Something about cooking it on a direct high heat, is wonderful. It gives it a slight caramelized glaze on the outside, while leaving it tender on the inside.
I found the recipe for this marinade on The Domestic Man blog.
I served this with cheesy potatoes and peas. It was a perfect match.
Gather your ingredients:
1 lamb sirloin roast (1-2 lbs), cut into four pieces
1/2 cup beef stock/broth
2 tbsp pure maple syrup
1 tsp spicy brown mustard
1 tsp fresh thyme, chopped finely
1/2 tsp black pepper
2 cloves garlic, minced
1 tsp kosher salt
Enjoy your time in the kitchen:
1. In a saucepan, whisk together the beef stock, mustard, maple syrup, pepper, and fresh thyme and bring it to a simmer on medium heat. Allow it to simmer and reduce, stirring often, until it reduces by about half. Should take ten minutes. Remove the saucepan from the heat and allow to cool for 20 minutes. When cool, add in the minced garlic. Pour in Ziploc bag
2. Add in the 4 pieces of lamb roast. Marinade in the refrigerator for 4-6 hours.
3. When ready to cook, set on plate and sprinkle with kosher salt.
4. Grill on all 4 sides a couple minutes until the meat reaches 145-150 degrees internally.
5. Serve with a salad or other vegetable. Spicy brown mustard makes a good dipping sauce if you would like one.
For more recipes and dinner ideas from Joyful Mama’s Kitchen, go to http://www.joyful-mommas-kitchen.blogspot.com
A guest blog by Joyful Mama’s Kitchen.
Making hamburgers is one of those things that most would just assume is easy. Six years ago, I tried making my soon to be husband burgers by just shaping the ground beef in to a patty. That didn’t taste the best, but it worked ok.
Then I asked my mom how to make burgers. She said something along the lines of “I just use some egg, bread crumbs, onion soup mix, and seasonings.” Well, I tried that too…..and I could never get the proportions right.
So, I went searching for a recipe. I found one that I liked but I have spent that last 3 years or so perfecting it just how I like it. I like my burgers to not be overly seasoned. I think the yummiest part of eating a burger is all the fixin’s you put on them. You don’t want an overly powerful burger to hide that.
I used Ranchline beef again. It is so yummy! And I was amazed that these burgers did not shrink when I cooked them. That is sign of really good meat. Check out their website, it is so handy that they ship right to your door.
I like to use my mixer to make these. I do not like the feeling of raw hamburger. YUCK!
Delicious burgers ready to go on the grill. NUM NUM
This picture is before we added all the yummy fixin’s. I like mayo, katchup, lettuce, tomato, onion, and pickles on mine. Heavy on the mayo-katchup combo.
Basic BBQ Burgers
1 lb ground beef
1/4 cup dried minced onion
1/2 cup quick cook oats (do not use old fashioned)
1/4 cup sour cream
1/2 tsp garlic powder
1/4 tsp ground black pepper
1 Tbsp Worcestershire sauce
1 tsp seasoning salt ( I use Johnny’s)
1, Mix all ingredients together until well blended.
2. Shape in to 3 or 4 patties.
3. Grill on BBQ on both sides until done in the middle. Usually takes about 10-15 minutes depending on your grill.
4. Serve with lots of yummy toppings and enjoy!
A high-protein diet can help to build muscle, which comes in handy for fighting off a shark that is also on a high-protein diet. Take a bite out of the circle of life with this Groupon while giving Dad what he really wants for Father’s Day – MEAT! Hurry! This half off special ends June 12th.
$79 for Quarterback Sneak Combo ($162 Value)
- Five 1-pound packages of ground beef
- One 5-pound package of ground lamb
- One 1-pound package of lamb loin chops
- Two 1.5-pound ribeye steaks
Hard work, respect, being true to your word—The West was built upon some of the same core values that drives the Ranchline Companies today. Ranchline is comprised of many divisions: Ranchline Brokers, Ranchline All Natural, Ranchline Network, Ranchline Hunting, Ranchline Auction.
Wildwood Shores is a secluded 250-acre residential community nestled in the 163,000 + acre Sam Houston National Forest. Located just 45 miles north of Houston, it is an outdoor lover’s paradise with pristine environment, unlimited outdoor & recreational opportunities, and all the conveniences of Huntsville, Conroe, Montgomery and The Woodlands just minutes away.
There is no other planned development of its kind on Lake Conroe. But hurry, because the subdivision is nearly sold out! Only a limited number of lots remain and they are going quickly. Astonishingly, for a short period of time CLOSEOUT PRICES start at only $29,900 and owner financing is available. Call us TOLL FREE today to find out how affordable this dream can be!
Join us for a Community BBQ this Saturday, May 26th for a tour of Wildwood Shores and some delicious Ranchline All Natural beef hot off the grill. A lakefront lot as well as a waterfront cabin will be auctioned that day.
To learn more about this and other upcoming auctions, visit Ranchline Auctions.
Also, be sure you “like” our company Facebook pages to stay on top the latest news and “ride for the brand”!