Do you ever wonder where your food comes from?
If you buy your steak in the grocery store, who knows?
If you buy from Ranchline All Natural, your Angus Beef comes from Mission Ranch.
Cattle raised the way nature intended. Ranchline All Natural is proud of our product and proud to show you where it all begins. You won’t get that in the grocery store!
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:
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
Meatballs:
Makes 4 servings.
Nutrition information per serving: 526 calories; 23 g fat (8 g saturated fat; 7 g monounsaturated fat); 133 mg cholesterol; 1089 mg sodium; 46 g carbohydrate; 4.0 g fiber; 34 g protein; 7.1 mg niacin; 0.5 mg vitamin B6; 2.3 mcg vitamin B12; 4.8 mg iron; 23.5 mcg selenium; 5.7 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.
# Servings: 12
12 large mushrooms
1 tablespoon olive oil
1/3 pound ground Ranchline All Natural Lamb
1/2 teaspoon each garlic salt and ground pepper
1/4 cup chopped red bell pepper
3 green onions, thinly sliced
2 tablespoons prepared Plum Sauce
3 tablespoons finely chopped peanuts, divided
Preparation time: 20 minutes
Cook time: 15 minutes
Wipe off mushrooms with a damp paper towel. Snap out mushroom stems and >chop; set aside.
In large skillet, heat oil. Add lamb and chopped mushroom stems.
Season with garlic salt and pepper. Cook and crumble lamb until browned.
Drain well and stir in bell pepper and onions.
Stir in Plum Sauce and 2 tablespoons peanuts. Stuff lamb mixture into mushroom caps and sprinkle with remaining peanuts.
Place mushroom caps on baking sheet. Bake at 375 degrees for 15 minutes.
Ground beef from the rancher up the road.
We’ve been buying beef from the rancher up the road for so long, I’d forgotten what cooking store-bought beef was like. But last week we ran out of the good stuff, and will have to wait until he butchers again until we can buy more. So, we bought a few pounds of ground beef from the store.
As it browned in the pan, I noticed that it was quickly swimming in yellow liquid- enough so that I had to pour it off into a jar so the meat could continue to fry.
I’d forgotten about how much grease comes off the hamburger meat you buy at the store! Beef from a grass-fed cow produces almost zero grease. I was pretty grossed out by how much fat was in that meat.
When it was all cooked up my husband walked into the kitchen and looked at what was left in the pan and said, “I thought you were frying a pound?” I said, “I did.” He said, “Where’d it all go??” And I pointed to the jar full of grease. And I suddenly had a revelation, for I never before understood what that 80/20 on the package of meat meant!
20 percent of that pound of beef was fat!! Twenty percent! That’s quite a significant loss in meat! And I’d just paid for that grease I was about to throw way. My frugal nature felt robbed.
And it occurred to me that the grass fed beef we’ve been buying from the rancher, with seriously ZERO fat to pour off, was a much better price per pound than we realized. For even though we may be paying about $3.90 per pound for grass fed beef from the rancher, we are eating 99-100% of that meat. As compared to only actually getting 80% of the meat we buy at the store. So for instance, if you buy a pound of ground beef at the store for $2.99, but you lose 20% of that meat, you are actually paying about $3.59 in order to get a full pound of meat. Does that make sense?
And when you consider this, along with the fact that the price we pay per pound for locally raised grass-fed beef also includes steaks and roasts, I’d say we’re getting a pretty good deal!
Just something for you to consider, besides all of the health benefits of eating grass-fed meat, and supporting your local farmers and ranchers. It just might not be much of a price difference for the good stuff, all things considered!
Source: New Life on a Homestead
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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 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 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 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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Braised Leg of Lamb
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.
6 Year Old Emma
Braised Leg of Lamb
Marinade:
Place on boneless leg of lamb in a large Ziploc bag and add:
Leave marinade in fridge overnight.
Braise:
*You can use any red wine that is in your house
Au Jus:
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.
Braised Leg of Lamb with Risotto
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
Grass-fed Angus on Montana's Mission Ranch
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!
Ranchline 100% Certified Angus Beef
Thank you to The Daily Green for a portion of this information.
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.
