Recipes & News Blog

Do you the know difference between Grass Fed meats and organic meats? Here is an article from The Athlete’s Plate we found that helps explains the difference.

Grass Fed; Just Do It From The Athlete’s Plate

Grass Fed meats are second to none! Ranchline All Natural sells nothing but Grass Fed Lamb and Beef.

Order some today by clicking here.  Sign up for our newsletter for specials and great savings; including a promo code to save 10% on your next order!

We at Ranchline All Natural are excited to unveil our new website.  New design, new features, and new products coming soon!

Ranchline All Natural now has a sign up for our newsletter!  This newsletter will keep you updated on specials available for purchase and offer some great recipes for our all natural lamb and beef products.

You can see the site here:  http://www.ranchlineallnatural.com/

So that we can have more interaction with our customers we are also getting more involved in social media.  You can like us on Facebook, follow us on Twitter and Pinterest!

We hope using these tools will help us engage our customers more; bringing you more deals and recipes to enjoy, and making Ranchline All Natural the leader in both products and customer support.

Thank you!

We’re always on the lookout to bring you new ways to try our delicious all natural lamb.  While searching for new recipes; we found this one from Whole Foods Market that utilizes our Ground Lamb or even our Lamb Stew Meat.  Hope you enjoy!

Ingredients:

• 8 bamboo skewers
• 1 pound All Natural Ground lamb
• 8 ounces Greek style yogurt, divided
• 1/4 cup finely chopped cilantro
• 1/4 cup finely chopped yellow onions
• 2 tablespoons finely chopped mint
• 2 teaspoons Mediterranean seasoning
• 1 tablespoon extra virgin olive oil
• 3 tablespoons tahini
• 2 teaspoons lemon juice
• 1 teaspoon finely chopped garlic
• Salt and pepper to taste
• Pita or lavash flat bread

Method:

Soak bamboo skewers in water at least 15 minutes.

Meanwhile, put lamb, 1/2 cup of the yogurt, cilantro, onions, mint, and seasoning into a medium bowl. Combine gently but thoroughly, then divide into 8 balls. Shape each ball into a long sausage shape and slide skewers through the center, lengthwise. Flatten slightly and refrigerate for up to several hours until ready to grill.

Prepare grill. Brush lamb with oil and cook over hot coals about 10 minutes, turning to brown all sides. While skewers are grilling, mix together the remaining yogurt, tahini, lemon juice and garlic. Thin with water to make a smooth slightly thick sauce. Season with salt and pepper. Serve skewers with grilled pita or flat bread, drizzled with sauce

Save on Beef Chop Steak! Bust your bracket, not your wallet!

Well, you’re bracket is probably busted already; why not reward yourself for the ones you did get right?
For a little while longer, order 5 pounds of chop steak (regularly $45) for only $35!
A savings of 15%!

Simply click the link below and chose the 5lb option.
Order Today!

Roasted Leg of Lamb With Feta Vinaigrette

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 (4 to 5  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.

“Just in time for Easter take the worry out of cooking Easter dinner for the family.  Let Ranchline All Natural cooked the main course for you with our fully cooked seasoned leg of lamb. A masterpiece at any family gathering but easy enough to prepare on any weeknight!   This beautiful roast is pre-seasoned and fully cooked with all the flavor you’ll crave after the very first bite.  With our fully cooked leg of lamb every night is the perfect reason to serve our bone-in leg of lamb and it also makes a perfect sandwich when necessary.”

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Roast Leg of Lamb Recipe

• Prep time:
• Cook time: 1 hour, 20 minutes

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This leg of lamb is marinated overnight with fresh rosemary, garlic, mustard, honey,and lemon zest. Be prepared for many requests for seconds!

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We’re working on a special offer on our Leg of Lamb for Easter, but to get you some inspiration, here is a great leg of lamb recipe!  To be one of the first to know about our specials, join our mailing list by contacting us here.

Spicy Barbecued Leg of Lamb

Ingredients:

1 Ranchline All Natural Leg of Lamb

A few sprigs fresh mint,

3 sticks lemon grass

5 cm piece fresh root ginger, peeled and chopped

5 cloves garlic, peeled and chopped

6 lime leaves

1 good pinch ground cumin

Zest and juice of 1 lemon

Sea salt

Freshly ground black pepper

Fat-free natural yogurt

Slice the lemon grass sticks in half lengthways and bash them in a large pestle and mortar with the ginger, garlic and lime leaves.  Add the cumin and the lemon zest and juice and smear it all over the lamb with a few good pinches of salt and pepper.

Place the lamb in a snug-fitting roasting tray and cover tightly with a double layer of kitchen foil. Bake in the preheated oven for 40 minutes if you like your meat pink or longer if you prefer it more well done.

Take the lamb out of the roasting tray and drop it on the preheated barbie.  It will sizzle and there might even be a few flames, but move it around the grill to stop it burning. After 10 or 15 minutes you’ll have a lovely smoky, crispy surface on the meat.

Let the lamb rest for 15 minutes before slicing. Meanwhile, add your chopped mint to the yoghurt with a good squeeze of lemon juice and a good pinch of salt and pepper. Stir well and serve alongside the lamb.