How to Cook Our Lamb
Grass fed and grass finished lamb is a different ingredient than most store bought lamb. It is not lesser and it is not fussy… it is simply leaner, cleaner, and more expressive. That means it rewards a gentler hand.
Our lamb is raised on pasture and forage… grasses, legumes, and the seasonal plants that give it character. You taste that in the meat. The flavor is elegant and distinct, and the texture can be excellent if you cook for tenderness instead of habit.
The most common mistake is using the same heat and timing people use for grain finished lamb. Grass fed lamb can overcook quickly. Too much heat for too long gives you dry meat and a flat result.
Here at Ridgemeade, we’ve taken instruction from our favorite chefs and culinary specialist - and the method they taught us is quite simple.
Quick sear for color… gentle finish for tenderness… brief broil for crust… then rest.
Start with a hot pan and a little butter or olive oil. Sear just long enough to build color… usually 45 to 60 seconds per side. Then lower the heat and finish slowly, covered if appropriate, with roasting or braising heat. If you want a crisp exterior, uncover and broil briefly at the end for 3 to 5 minutes. Rest before serving.
Use a thermometer every time. Salt ahead of time when possible. Let the meat rest 10 to 15 minutes before slicing.
Ridgemeade Quick Guide
If you remember one thing, remember this…
Quick sear… gentle finish… brief broil… proper rest.
That one sequence solves most home cooking problems with grass fed lamb.
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Ridgemeade lamb is grass fed and grass finished, so it cooks differently than typical grain finished lamb. Sear briefly for color, then finish gently and rest well. Use a thermometer every time… chops, rack, and leg are best when pulled early and finished medium rare to medium after resting. Shoulder and shanks should be cooked until fully tender. Finish simply with lemon, herbs, and pan juices.
Finishing Flavors We Use Most
Grass fed lamb does not need heavy sauces to taste complete. In fact, simple finishes usually show it best.
Our favorite combinations are…
Pan juices and lemon
Parsley and garlic
Rosemary and olive oil
Thyme and shallot
Gremolata with citrus, herbs, and garlic
A spoonful of reduced braising liquid
Use oregano in moderation. It can be excellent, but a little goes a long way with lamb.\
Chops
Lamb chops cook fast, so this is where people most often overshoot.
Pat dry before cooking. Salt in advance if possible. Sear quickly, then finish over
moderate heat rather than blasting them the whole time.
For pan cooking or grilling, you want color outside and a warm pink center.
Pull earlier than you think and let the rest finish the job.
Pull temperatures for chops
Rare… 120 to 125°F
Medium rare… 125 to 130°F
Medium… 135 to 140°F
Final temperatures after resting
Rare… 125 to 130°F
Medium rare… 130 to 135°F
Medium… 140 to 145°F
A simple finish is best… lemon, pan juices, flaky salt,
and chopped parsley or thyme.
Rack of Lamb
Rack is a showpiece cut, but it cooks much like chops. The same rule applies…
sear for color, finish gently, and do not overcook.
You can roast a rack at moderate heat after a quick sear, or roast first and broil briefly at the
end to crisp the crust if using herbs or breadcrumbs. Let it rest well before slicing between the bones.
Pull temperatures for rack
Rare… 120 to 125°F
Medium rare… 125 to 130°F
Medium… 135 to 140°F
Final temperatures after resting
Rare… 125 to 130°F
Medium rare… 130 to 135°F
Medium… 140 to 145°F
A bright finish works beautifully here… gremolata, mint, parsley,
or a little rosemary and lemon zest.
Leg of Lamb
Leg is one of the best cuts for a slower, more controlled roast.
Bone in or boneless both work well, but boneless usually takes a little longer.
For Ridgemeade lamb, avoid the temptation to roast hard from start to finish.
Use moderate heat and watch the thermometer closely. You can always add a short high heat
finish at the end if you want more color.
For a leg roast, rest generously before carving. Slice across the grain where
possible for the most tender bite.
Pull temperatures for leg roast
Rare… 120 to 125°F
Medium rare… 125 to 130°F
Medium… 135 to 140°F
Final temperatures after resting
Rare… 125 to 130°F
Medium rare… 130 to 135°F
Medium… 140 to 145°F
Leg also handles mustard, garlic, rosemary, and lemon especially well.
Shoulder and Shanks
These are braising cuts, and they are where grass fed lamb really shines.
Do not chase a serving temperature here. Chase tenderness.
Brown the meat first for flavor. Add aromatics, stock or wine, and braise gently at a low oven temperature
or low simmer. Keep the liquid at a gentle bubble, not a hard boil. A hard boil tightens meat and muddies the sauce.
Shoulder and shanks are done when a fork or probe slides in easily and the meat is silky.
Internal temperature is usually around 195 to 205°F, but tenderness is the real test.
Finish with fresh herbs, citrus zest, and pan juices. These cuts love depth,
but they still benefit from brightness at the end.
Ground Lamb
Ground lamb is rich and flavorful, but grass fed ground lamb is often leaner
than expected. That means it can dry out if overcooked.
A few rules help immediately…
Do not overmix patties or meatballs
Season well and include moisture or fat when needed
Cook to proper doneness, but do not keep cooking past it
For burgers, kofta, meatballs, and sauces, herbs and alliums are excellent partners…
garlic, parsley, mint, oregano, and onion all work well. Feta, yogurt, lemon, and olive oil also pair naturally.
For food safety, cook ground lamb to 160°F internal.
