Weight Range: 10-12lb on table for a half, 20-24lb for whole
Age: 10–12 weeks, raised on mother’s milk with supplemental alfalfa hay and lamb grower
Heritage Breed: Katahdin hair sheep, renowned for mild, clean-tasting meat
Traditional Harvest: Offered at the moment of weaning, reflecting Old World Easter and springtime feasts
Includes a printed Recipe Card for our family Recipe
Unlike standard American lamb (grown to 80–120 lbs), these smaller lambs are prepared in the classic Mediterranean style—ideal for whole roasting or festive holiday tables. Each lamb is hand-raised on our regenerative pastures in Fairview, Pennsylvania, with careful attention to natural nutrition and animal welfare.
This is a once-a-year specialty offering, available in limited numbers for families and chefs honoring the ancient Easter tradition of agnello di primavera.
———-
When purchased from Ridgemeade, your spring lamb arrives with special care as follows:
the lamb will be lengthwise into two halves
left bone in
excess surface fat lightly trimmed
backbone will be cracked or scored so it lies flatter on the pan
This recipe is written for one half lamb. If you are cooking the whole lamb, use two pans and double everything.
For one half spring lamb…about 8 to 12 pounds dressed weight
Ingredients
1 half spring lamb
1 cup extra virgin olive oil
12 to 16 garlic cloves…crushed or chopped
4 to 6 tablespoons chopped fresh rosemary
2 tablespoons fresh thyme leaves
2 tablespoons kosher salt…plus more as needed
2 teaspoons black pepper
Zest of 2 lemons
Juice of 1 lemon
2 bay leaves
1 cup dry white wine
1 cup water or light stock
For the pan
2 to 3 pounds Yukon Gold potatoes…cut into large chunks
2 large onions…cut into wedges
1 whole head of garlic…halved crosswise
A few extra rosemary sprigs
Olive oil and salt
Method
Bring the lamb out of the refrigerator about 1 hour before roasting so it loses some chill.
Heat the oven to 425 F.
Make the seasoning paste. In a bowl combine olive oil, chopped garlic, rosemary, thyme, salt, pepper, lemon zest, and lemon juice.
Pat the lamb dry very well. Rub the paste all over both sides…especially into the seams and around the legs and shoulders. Let it sit while you prepare the pan.
In a large roasting pan, spread the potatoes, onions, halved garlic, rosemary sprigs, and bay leaves. Toss with a little olive oil and salt. Pour in the white wine and water.
Lay the lamb over the vegetables, skin side up if one side looks smoother. If the pan is crowded, use two pans.
Roast at 425 F for 20 to 25 minutes to start browning.
Reduce the oven to 325 F and continue roasting until tender. For a half spring lamb, this is often about 2 and a half to 4 hours depending on size, age, and your oven.
Every 35 to 45 minutes, spoon some pan juices over the lamb and rotate the pan. If the pan gets dry, add a little more water.
Check doneness in the thickest parts of the leg and shoulder. For a traditional Easter style roast, most families cook it past pink…usually to at least 160 F and often a bit higher in the shoulder until very tender. If you prefer it less done, you can pull the leg earlier and let the shoulder go longer.
If you want more color at the end, raise the oven to 400 F for 10 to 15 minutes.
Rest the lamb at least 20 to 30 minutes before carving. Spoon the pan juices over the carved meat and serve with the potatoes and onions.
Simple Italian finishing touch
Scatter with a little fresh rosemary and a squeeze of lemon right before serving…or add a small bowl of chopped parsley, lemon zest, and garlic at the table for brightness.
———-
Retail Shipping and Delivery Options
Free local delivery within 10 miles.
Flat Rate Erie County $20
Free Farm Pick-Up by Appointment (we’ll reach out after your order)
Flat-rate shipping is $50 anywhere in the continental U.S.
Our meats are USDA inspected, vacuum sealed for freshness, and then frozen. We hand-pick and pack each order to ensure your products are received in optimal condition. Each package includes an insulated cooler, insulating liner, and subzero gel pack to maintain the appropriate temperature for your products so they arrive frozen, partially thawed or chilled (42 degrees F or below).
Weight Range: 10-12lb on table for a half, 20-24lb for whole
Age: 10–12 weeks, raised on mother’s milk with supplemental alfalfa hay and lamb grower
Heritage Breed: Katahdin hair sheep, renowned for mild, clean-tasting meat
Traditional Harvest: Offered at the moment of weaning, reflecting Old World Easter and springtime feasts
Includes a printed Recipe Card for our family Recipe
Unlike standard American lamb (grown to 80–120 lbs), these smaller lambs are prepared in the classic Mediterranean style—ideal for whole roasting or festive holiday tables. Each lamb is hand-raised on our regenerative pastures in Fairview, Pennsylvania, with careful attention to natural nutrition and animal welfare.
This is a once-a-year specialty offering, available in limited numbers for families and chefs honoring the ancient Easter tradition of agnello di primavera.
———-
When purchased from Ridgemeade, your spring lamb arrives with special care as follows:
the lamb will be lengthwise into two halves
left bone in
excess surface fat lightly trimmed
backbone will be cracked or scored so it lies flatter on the pan
This recipe is written for one half lamb. If you are cooking the whole lamb, use two pans and double everything.
For one half spring lamb…about 8 to 12 pounds dressed weight
Ingredients
1 half spring lamb
1 cup extra virgin olive oil
12 to 16 garlic cloves…crushed or chopped
4 to 6 tablespoons chopped fresh rosemary
2 tablespoons fresh thyme leaves
2 tablespoons kosher salt…plus more as needed
2 teaspoons black pepper
Zest of 2 lemons
Juice of 1 lemon
2 bay leaves
1 cup dry white wine
1 cup water or light stock
For the pan
2 to 3 pounds Yukon Gold potatoes…cut into large chunks
2 large onions…cut into wedges
1 whole head of garlic…halved crosswise
A few extra rosemary sprigs
Olive oil and salt
Method
Bring the lamb out of the refrigerator about 1 hour before roasting so it loses some chill.
Heat the oven to 425 F.
Make the seasoning paste. In a bowl combine olive oil, chopped garlic, rosemary, thyme, salt, pepper, lemon zest, and lemon juice.
Pat the lamb dry very well. Rub the paste all over both sides…especially into the seams and around the legs and shoulders. Let it sit while you prepare the pan.
In a large roasting pan, spread the potatoes, onions, halved garlic, rosemary sprigs, and bay leaves. Toss with a little olive oil and salt. Pour in the white wine and water.
Lay the lamb over the vegetables, skin side up if one side looks smoother. If the pan is crowded, use two pans.
Roast at 425 F for 20 to 25 minutes to start browning.
Reduce the oven to 325 F and continue roasting until tender. For a half spring lamb, this is often about 2 and a half to 4 hours depending on size, age, and your oven.
Every 35 to 45 minutes, spoon some pan juices over the lamb and rotate the pan. If the pan gets dry, add a little more water.
Check doneness in the thickest parts of the leg and shoulder. For a traditional Easter style roast, most families cook it past pink…usually to at least 160 F and often a bit higher in the shoulder until very tender. If you prefer it less done, you can pull the leg earlier and let the shoulder go longer.
If you want more color at the end, raise the oven to 400 F for 10 to 15 minutes.
Rest the lamb at least 20 to 30 minutes before carving. Spoon the pan juices over the carved meat and serve with the potatoes and onions.
Simple Italian finishing touch
Scatter with a little fresh rosemary and a squeeze of lemon right before serving…or add a small bowl of chopped parsley, lemon zest, and garlic at the table for brightness.
———-
Retail Shipping and Delivery Options
Free local delivery within 10 miles.
Flat Rate Erie County $20
Free Farm Pick-Up by Appointment (we’ll reach out after your order)
Flat-rate shipping is $50 anywhere in the continental U.S.
Our meats are USDA inspected, vacuum sealed for freshness, and then frozen. We hand-pick and pack each order to ensure your products are received in optimal condition. Each package includes an insulated cooler, insulating liner, and subzero gel pack to maintain the appropriate temperature for your products so they arrive frozen, partially thawed or chilled (42 degrees F or below).
