Recipes & News Blog

Roast is such a traditional cut of meat.  When I think of roast, I am flooded with memories of warm meals and comfort food.  We love to have a big Sunday dinner.  We almost always have family here to enjoy the meal with us as well.  When it is so hot in the summer, it makes a big Sunday dinner a bit of a challenge.  I try to keep the oven off so that everyone doesn’t want to spend all afternoon in the basement.  Roast in the crock pot is good, but nothing tastes as good as a nicely marbled roast with a crispy outside.

Roast is one of our family favorites.  And, who knew you could cook it on the grill?  And it didn’t take long at all.  This Ranchline All Natural roast, grass-fed in Montana, was definitely one of the best roasts I have had yet.  It is seasoned simply with just garlic salt, onion powder, and ground black pepper.  I was VERY generous.  I gave this roast quite a nice spice massage.

The most time intensive part of the whole thing is that you sear it 5-8 minutes on each side to give it a nice crust and seal in the juices.  This thing turns out very juicy and flavorful.  Be sure that you do NOT trim off the fat.  That is part of the flavor and moisture.

After searing it, we let it cook on a pan to avoid fire.  Then you just let this baby sit and cook on indirect heat for about 70 minutes.  (Instructions below)

Serve with a side of garlic potatoes and carrots.  Finish the meal with warm chocolate chip cookies.

Ranchline has really hit the mark on quality meat.  It was tender, well-marbled, and rich in flavor. Buying a roast is easy with Ranchline. I always know I am getting a great product.

Ok, so now here are the instructions.  Don’t be intimidated by the length.  This is an easy meal.

1. Take your roast out of the fridge and pat it dry.  Season generously with garlic salt, onion powder, and cracked black pepper.  Let the seasoned roast set at room temperature for about 45 minutes.

2. Turn all 3 or 4 burners to high to preheat the grill.

3. Sear all 4 sides on high for 5-8 minutes per side (or until grease fire starts)  This will form a nice crust.  It may look burned but it’s ok.

4. Transfer the roast to a pan that is safe up to 400 degrees.  I just used a 4 sided cookie sheet to keep the juices on.  Now we will cook it on indirect heat.

5. If you have a 4 burner grill, turn off the 2 middle burners and turn the outside 2 burners to medium or until your lid thermometer says 310 to 325 degrees.  Set the pan over the middle two burners that are off.  If you just have a 3 burner grill, just turn off the 1 middle burner and put your roast over that one.

6. Close lid and don’t be tempted to peek.  Check it in about 45 minutes.  Use a meat thermometer in the middle of the roast of and it will need to read about 135 when you take it off the grill.  It will still cook a smidge on the cutting board while it is resting.

7. Let roast set 5-10 minutes before slicing.  Slice and serve.  Enjoy!

Many more delicious recipes to be found at Joyful Mama’s Kitchen.

The Taxman

“Be thankful I don’t take it all…”  Tired of the Taxman telling you how it will be?  Delicious all-natural lamb and Angus beef are the perfect way to forget the stress of Tax Day.

A retail value of $75 for only $59!  A savings of over 20%!

• 1 beef roast 3-5 lbs
• 1 lamb roast 1 lbs
• 2 ground beef 2 lbs
• 1 round steak 14- 16 oz

Hurry!  Just like your taxes, your order is due before Midnight on April 15th!

eas·ter

Noun:
1. The most important and oldest festival of the Christian Church, celebrating the resurrection of Christ and held (in the Western Church)…
2. The period in which this occurs, esp. the weekend from Good Friday to Easter Monday.

Why is Lamb popular during Easter?  Throughout the world the most popular Easter symbol is the lamb. The reference to lamb in Christianity goes back to the book of Genesis, When Abraham was asked to sacrifice his son.

In past centuries it was considered a lucky omen to meet a lamb, especially at Easter time. It was a popular superstition that the devil, who could take the form of all other animals, was never allowed to appear in the shape of a lamb because of its religious symbolism.

In the 7 th century the Benedictine monks wrote a prayer for the blessing of lambs. A few hundred years later the pope adopted it and a WHOLE roasted lamb became the feature of the Pope’s Easter Dinner, and has been ever since.

It wasn’t too many years before people decided that it was OK to roast parts of lamb instead of the whole bleeting thing. In the spirit of the old days here is a version of leg of lamb that can be done on the BBQ.

Little figures of a lamb made of butter, pastry, or sugar have been substituted for the meat, forming Easter table centerpieces.

In Greece Easter is the biggest holiday, and apparently most everyone roasts a whole lamb on a “Souvla” which is a large spit. I understand that a motorized one is not popular so if you are interested in doing a traditional Greek roasted lamb, they say it is good to have plenty of friends to help turn the spit.

In celebration of Easter, Ranchline All Natural has an incredible lamb package at a deeply discounted price – a $200 value for only $99.

The Gourmet Classic

• One 5-pound package of leg of lamb
• One 2-pound package of lamb shanks
• One 5-pound package of ground lamb
• Five 1-pound packages of ground beef
• One 1-pound package of lamb roast

These All Natural tender, grass-fed lamb and Mission Ranch Angus beef cuts come from free-ranging livestock humanely raised on the pastoral foothills of the Felix River and verdant fields of Mission Ranch. Filled with iron and free of growth hormones and additives.  Naturally lean and shipped via two or three day service to ensure safe, sanitary transport without need for preservatives.  Use code “easter12″ at check out.  Order here.

From our Ranchline All Natural family to yours, Happy Easter!

History of Easter from KitchenProject.com.

Lots of exciting things happening around Ranchline All Natural right now!  Go to our Facebook or Twitter Page to learn how you can win 5 lbs of ground lamb, we’re still offering discounts and free shipping on our packages, and much more to come!

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I couldn’t go through a collection of great lamb recipes for the holidays and not include one of my personal favorites!  Lamb and Guinness?  How could it possibly get any better?  Add in some deliciously tender onions and potatoes, as well as the honey adding a touch of sweet to the savory sauce.  This recipe is sure to be the hit of the holiday party!

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In the spirit of the holidays, we are going to feature several recipes that will help you get the most out of your All Natural Lamb Holiday Special Pacakge.  Here is the first, featuring our boneless leg of Lamb.  A simple recipe that is bursting with traditional flavors! Great for those large family dinners!  Enjoy, and keep an eye out for more great recipe ideas!

8 to 10 servings

Preparation time:  15 minutes

Marinate time: 8 to 12 hours

Cooking time:  2-1/2 hours

            1          Ranchline All Natural leg, boneless (6 to 7 pounds)

            1          pint plain Greek yogurt

            1          tablespoon curry powder

            4          cloves minced garlic

            1          teaspoon kosher salt

Mix yogurt, curry, garlic and salt; rub over lamb.  Refrigerate; marinate overnight.

Place lamb on roasting rack in a roasting pan.  Roast at 375°F for approximately 2 hours and 20 minutes, or until the internal temperature reaches desired doneness.  Remove from oven; let rest for 15 minutes.  Slice to desired thickness; top with Feta Vinaigrette.  Serve with roasted fingerling potatoes and green beans.

Feta Vinaigrette

            1/2       cup juice from 2 lemons

            2          ounces red wine vinegar

            1/2       bunch parsley, chopped

            4          ounces extra virgin olive oil

                        Salt and pepper to taste

            1/2       pound feta cheese, coarsely crumbled

In a bowl, mix together lemon juice, vinegar, parsley, oil, salt and pepper.  Add the cheese.

Recipe provided by the American Lamb Board

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It’s the Facts of Lamb!

The American Lamb Board has a page where you can see everything you’ve ever wanted to know about lamb.  Cooking times, temperatures, storage and thawing; as well as several facts about the american lamb industry.  All you’ve ever wanted to know and even some fun facts thrown in as well.

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…Lamb Cooking School that is. 

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1. Our lamb products are 100% All Natural: All Ranchline All Natural lamb products are 100% all natural, meaning they receive absolutely no growth hormones or stimulants. Plus, they are all grass fed. As a result, our lamb meat has a taste that is second to none, with a tenderness that is unmatched by any other meat product.
2. Great fit for a healthy lifestyle: Who said that you need to stop eating red meat in order to live healthily? When you include All Natural Lamb in your diet, you are including a naturally lean, high in essential vitamins, meat alternative to the more traditional. Because our animals are 100% all natural and grass-fed, they receive absolutely no growth hormones or stimulants – they are a great source of iron, zinc and vitamin B-12. Also, most lamb cuts are naturally low in fat and cholesterol. Plus, a recent study showed that 64% of the fat in lamb is monosaturated or polyunsaturated, the “good” fat in our diets (source: American Lamb Board).
3. Great alternative to the conventional: All Natural Lamb cuts can be used in almost any recipe that calls for beef, so the next time you reach for a beef cut, re-think it, and go for a lamb cut instead – you will be happy you did.
4. Do business with a local business with local values: Just living in the western part of the United States generates a value system like no other place around the world. Ranchline All Natural is a local, New Mexico company, based out of Roswell, New Mexico. We value the vast lands dominating the west, and the animals that are raised on them. We are simple people with a simple goal of providing each customer a product that was raised with love and care from the very beginning to the time it arrives on your dinner table.
5. One of the most versatile recipe ingredients around: Lamb meat isn’t only for a special occasion or the master chef – with the thousands of recipes calling for lamb available, preparing lamb can be an excellent choice for anyone.
6. Great for any occasion: Whether you are planning a big family holiday get together or a dinner at home, Ranchline All Natural lamb is the perfect choice. Lamb can spice up your everyday meals by offering delicious flavor and variety to your menus, plus cooking lamb is easy. It’s perfect for convenient, everyday cooking.
7. Lamb sent right to your doorstep: With different, convenient, ordering methods through Ranchline All Natural, you never have to wait too long for your favorite cut of lamb – it is always delivered fresh and right to your doorstep – no need to make a grocery run.
8. Freshness guaranteed: When you place an order with Ranchline All Natural, you get the satisfaction of knowing that every cut you order will arrive fresh. Ranchline All Natural has a satisfaction guarantee, because we know that our lamb products are of the finest quality, and will not leave you disappointed.
9. Value: The value of lamb is non-comparable! For all the added value all natural lamb cuts offer over other red meat selections, the price doesn’t compare. Ranchline All Natural lamb yields higher meat output because it is naturally lean – meaning more meat, and less fat – getting the full bang for your dollar, every time.
10. Served in some of the finest restaurants in the United States: You can get the same lamb that is served in some of the finest dining establishments in the United States sent right to you, no hassle needed. Plus, you can get premium lamb recipes right on your computer from the Ranchline All Natural website. So there is no need to get dressed up, just step right to your kitchen.

2 Granny Smith apples, chopped
2 tablespoons minced shallot
1 tablespoon butter
Salt and black pepper
1 1/2 cups crumbled goat cheese
1 cup toasted pine nuts
1/2 cup chopped mint
1 (5 pound) leg of lamb, butterflied
1 tablespoon olive oil

 

Preheat oven to 375 degrees F.Cut six 2-foot lengths of butcher’s twine. In a small skillet, saute apple and shallots in butter 1 minute or until lightly browned. Transfer to a small bowl and mix well with goat cheese, pine nuts and mint; season to taste with salt and pepper. Arrange lamb on work surface, inside facing up. Place a sheet of plastic wrap over lamb and pound with a meat mallet to flatten meat slightly, if needed, until leg is a fairly even thickness. Remove plastic wrap and generously season inside and outside of lamb. Mound stuffing mixture lengthwise along one side of lamb; roll up lamb over stuffing, tucking in ends. Space 5 pieces of twine under lamb roll and tie them firmly, starting at outside and working in. Tie roll lengthwise with remaining piece of twine.

In a roasting pan set over 2 burners, heat oil over high heat. Add lamb roll and sear all over, about 6 minutes in all.

Transfer lamb to a rack and set down in the roasting pan.

Roast until brown and tender and an instant read thermometer reads 140 degreees F for medium rare, about 1 hour to 1 hour and 15 minutes, basting occasionally.

Remove from oven and let sit, covered loosely with foil, 10 minutes.

To serve, discard strings, slice in 12 pieces and serve 2 slices per serving with roasted rosemary potatoes.

Difficulty: Intermediate
Prep Time: 25 minutes
Cook Time: 1 hour 20 minutes
Yield: 6 servings