Our Five Marys pasture-raised, Navajo Churro lamb cuts produce excellent flavor, and this is especially true for the Leg of Lamb. Our Leg of Lamb cuts are between two and five pounds. They should be slow-roasted or braised, and will be the perfect main course in any Mediterranean dinner.
LEG OF LAMB
RECIPES
Five Marys Leg of Lamb
Smoked Lamb Kabobs
Lamb Skewers with Harissa Mayo
The Loin is a prized cut on the lamb, known for tender and flavorful Loin Chops and occasionally Loin Roasts. At Five Marys, we sell Loin Chops in packs of four. They are great for grilling, broiling, and sautéing to medium-rare.
LOIN CHOPS
RECIPES
Lamb Loin Chops with Green Olive-Orange Relish
The Rack of Lamb is one of the most delectable cuts on a lamb. It consists of eight Rib Chops, all with incredible flavor and texture. Rack of Lamb should be cooked rare, and is best at medium-rare. It can be cooked altogether or cut into individual chops to be cooked individually. It is best to prepare them using high heat, quick cooking methods.
RACK OF LAMB
Our M5 Rib Chops come in packs of four delicious “lollipops,” as we affectionately call them. Like the Rack of Lamb, these should be cooked quickly on high heat, whether that be pan-searing or fast oven roasting, to medium-rare. Dip them in our famous Five Marys Chimichurri (recipe below) for a delicious lamb dinner.
RIB CHOPS
RECIPES
Coming Soon!
Lamb Shanks are a bone-in cut, a favorite for lamb dishes like “braised lamb shanks.” They can be prepared in a roasting pot or dutch oven, and taste best when slow-cooked and braised with red wine or olive oil, vegetables, and herbs.
LAMB SHANKS
RECIPES
Moroccan-Style Spicy Pomegranate Lamb Shanks
Braised Lamb Shanks in Red Wine Sauce
Lamb Neck Slices are great for the adventurous cook! With usually three slices to a pack, they are chock-full of nutrients and collagen which dissolves as it cooks. Because this cut is tough, it should be slow-cooked for a long time to achieve the best possible texture.
LAMB NECK SLICES
RECIPES
Coming Soon!
Five Marys Ground Lamb doesn’t come from just one place on the lamb. It is commonly taken from trimmings and less tender cuts, but at Five Marys we take pride in ensuring our Ground Lamb is ground from more desirable cuts of the lamb, too! Our Ground Lamb is made of trimmings from the entire animal, whether that be the Neck or Breast of a sheep. A diversity in cuts ensures the greatest flavor and quality of our Ground Lamb. Ground Lamb is a delicious substitute for Ground Beef and Ground Pork, and it is perfect in Mediterranean dishes and pastas. Try our Lamb Merguez Sausage for a fuller, spicy flavor!
GROUND LAMB
RECIPES
Five Marys Lamb Meatballs
Lamb Merguez Flatbread Pizza
Griddled Lamb Burgers with Cucumber Tzatziki Sauce
M5 Egg and Sausage Bake
Our gorgeous Navajo Churro heritage sheep have such beautiful hides with long luxurious wool, we decided early on we had to find a way to preserve their beauty and honor the whole animal by tanning them into gorgeous pelts. Our custom made sheepskin pelts are of the finest craftsmanship and involve quite a process to become a pelt. These pelts are supple and soft suede on the back side and incredible long lambs wool on the front, perfect for a cozy couch throw, an ottoman or home decor. They can be cleaned at home with warm water and mild detergent and air dried (never heat or they will felt).
SHEEP PELT
the segments of a sheep... and how to cook them!
Lamb Merguez Flatbread Pizza – for the Smoker Smoker Pellets : Hardwood pellets in cherry wood Ingredients 2 16-ounce packages of prepared (or homemade) pizza dough 1 cup of your favorite pizza sauce, red or white 1 pound Five Marys Farms lamb merguez sausage, browned 1 red bell pepper, thinly sliced 1/2 red onion, thinly […]
SHOW ME MORE RECIPES
Found on page 168 of my Ranch Raised Cookbook!Photography by Charity Burggraaf Lamb loin chops might be small compared to other cuts, but they are mighty in flavor. This vibrant Moroccan spice rub is a natural partner to the earthy taste of lamb, while the green olive-orange relish provides a satisfying salty-sweet note. Feel free […]
Found on page 173 of my Ranch Raised Cookbook!Photography by Charity Burggraaf “Lamb Lollipop” is my favorite way to describe a lamb rib chop cut from the rack. These tender, mild chops are my girls most-requested dinner, with the exception of pork chops with applesauce. The Italian-inspired salsa verde is bight and briny, and tastes […]
Found on page 178 of my Ranch Raised Cookbook!Photography by Charity Burggraaf Lean lamb shanks – which are cut from the lower leg and can be tough – become meltingly tender and richly flavorful when cooked long and low, either in the oven or a slow cooker. And since lamb pairs beautifully with herbs, tomatoes, […]
Serves : 5-6 Burgers Prep Time : 10 minutes Cook Time : 30 minutes Cut : Five Marys ground lamb Ingredients : For Lamb Burgers – 2 pounds ground lamb 1/2 cup red onions, small dice Pinch of chili flakes or paprika if desired Salt and pepper to taste Olive oil For Cucumber Tzatziki Sauce […]
Serves : 3-6 people Prep Time : 1 hour 30 minutes Cook Time : 15 minutes Cut : Five Marys Leg of Lamb Ingredients : For Lamb Skewers – 2 pounds Leg of Lamb, 1 inch cubes 1/2 cup Red Onions, sliced paper thin 1 each Meyer lemon, whole cut in small chunks 1 tablespoon […]
Serves : 4-6 people Prep time : 25 minutes Cook time : 15-20 minutes Smoker Pellets : Hardwood pellet blend in apple wood Cut : Five Marys Leg of Lamb Ingredients : 2 pounds Five Marys Farms leg of lamb meat, cut into 2-inch cubes 2 red peppers 1 yellow pepper 1 red onion 3 […]
Ingredients : 3-5 pounds lamb leg 2 red onions, sliced 4 cloves garlic confit 1-2 sprigs rosemary, picked and rough chopped 1 tablespoon anchovy filets Zest from 2 lemons Salt and pepper to taste For Chimichurri Sauce : 2-3 bunches basil 2 bunches parsley, leaves picked 1/2 cup red wine vinegar 1 cup olive oil […]
