The Brisket is a fatty, tough, and flavorful cut, great for low and slow smoking and grilling. It is a staple of slow-smoke, Texas-style barbecues. The Brisket is the large chest muscle of a cow, and is halved for commercial sale as the Point and Flat cuts of a Brisket (the top and base of the muscle). These cuts can weigh between 2 and 6 pounds. The Point Cut is the smaller of the two, though it is thick, fattier and marbled—perfect for shredding for Brisket sandwiches or corned beef. The Flat Cut is larger, thinner, and leaner with an even layer of fat across the top. The Flat Cut is best for slicing, braising, and slow cooking with moist heat methods, due to the fact it has less fat and tenderness than the Point Cut.
The Flat Iron Steak comes from the Chuck, or shoulder, of the cow. This cut is tender, marbled, and rich—great for grilling due to its even thickness. The Flat Iron is best marinated and cooked to medium-rare for the greatest flavor and tenderness.
The Chuck Roast, known as the Beef Roast along with the Cross Rib Roast and the Rump Roast, is perfect for crock pot, slow roast, and instant pot recipes. It can be braised and shredded for tasty Beef Barbacoa Tacos, or slow-cooked for a classic Sunday Pot Roast.
The Flank Steak is a rare cut taken from the lower abdomen of the cow. One steer produces only two of these desirable cuts. It is often confused with the Skirt Steak, which is taken from the Plate of a cow. The Flank Steak is the leaner of the two. It is a versatile, thin, flavorful steak, best when sliced against the grain for steak salads, fajitas, and tacos. It should be cooked medium-rare and marinated to ensure the most flavor and tenderness.
The Skirt Steak, which is similar to the Flank Steak, is a rare cut because only two Skirt Steaks can be cut from a single cow. It is long, thin, and mouthwateringly flavorful— perfect for marinating and grilling. Cook it to medium or medium-rare for the best results.
The Hanger Steak is located in the Plate section of a cow and “hangs” from the diaphragm (hence its name). It is also known as the “Butcher’s Steak” because, historically, butchers would keep it for themselves instead of selling it at market—they know a good cut when they see one. To this day, it is difficult to find in grocery stores and meat shops. It is incredibly delicious and just as tender as the prized Tenderloin cuts. Hanger Steaks are best prepared quickly, either through broiling, grilling, or in a sizzling hot cast-iron skillet.
Korean Short Ribs are a flanken cut, meaning they are sliced thinly and bear a small piece of three or four ribs (traditional Short Ribs usually contain larger pieces of one or two, as mentioned below). Korean Short Ribs are a rare cut, typically only found in Asian markets and grocery stores. This cut will complete any Korean-style barbecues and dinners and should be cooked using high heat methods like grilling and broiling.
Short Ribs are taken from the bottom portion of the ribs on a steer. They are a bone-in, thick, and tender cut which can be grilled, braised, or cooked in any number of methods. They have rich marbling and a delicious flavor.
Rib Eye Steaks are one of the most prized on a steer. At Five Marys, all Rib Eye Steaks come bone-in. In the anatomy of a cow, Rib Eyes sit directly above the Short Ribs and weigh between 1 and 3 pounds. They are tender, beautifully marbled, juicy, and full of flavor. For optimal taste and texture, this cut should be cooked fast using high heat methods such as grilling, pan searing, and sautéing.
The Tomahawk Steak (or the “Tommy,” as M5 Staff affectionately call it) is a novelty steak, comprised of the Rib Eye Steak, but with the entire rib bone left intact (5+ inches of bone). It is sometimes called the Long-Bone Rib Eye because of this. The extra length of bone is “French trimmed” so that the meat and fat are removed to leave the handle of the “tomahawk” bare. The Tomahawk is cut to be thicker than a typical Rib Eye, with a width between 2 and 3 inches. Because of the size of a Tomahawk, cooking can be tricky. Grilling or oven roasting will be the best methods, cooked ideally to medium-rare.
The Cross Rib Roast, like the Chuck and Rump Roast, are a variety of Beef Roast. They are perfect for slow cooking methods, smoking, and stewing. They are tender and flavorful, best when cooked to medium rare.
The Prime Rib, also known as the Standing Rib Roast, is a delectable and huge cut with rich flavor and perfect texture. We offer the Prime Rib exclusively around Christmastime, in cuts with 3, 4, or 7 ribs. It is best cooked at a low temperature for an extended period of time. The Prime Rib is a roast, not to be confused with a steak, and can be cooked similarly to the Cross Rib Roast (and because it’s a bone-in steak, its flavor is even better than other Beef Roasts).
Also known as the London Broil or Fajita Steak, the Top Round Steak is a tender, lean, and versatile cut of meat perfect for stir-fry, fajitas, and other broiled, pan-fried, or slow-cooker meals. It should be thinly sliced, against the grain.
Known as the Beef Roast or Bottom Round, the Rump Roast is a lean cut perfect for braising, slow-cooker Pot Roasts and Instant Pot recipes. It should be thinly sliced, against the grain.
The Round Eye Steak is cut from the Eye of Round Roast in the Rump Round section of a cow. These steaks are economically-priced, but still incredibly flavorful. We recommend using slow-cooking methods like braising and slow-roasting. Pro tip: leave the surrounding fat on the steak throughout the cooking process for juiciest results.
Osso Buco, or Beef Shanks, is a cut which comes from the upper leg of a cow. “Osso Buco” is Italian for “bone with a hole,” due to the small hole in the bone where the marrow can be found. The marrow is an important feature in the traditional Italian Ossobuco dish. The Osso Buco cut is naturally tough and should be slow-cooked to achieve the best texture and flavor. It is perfect for Beef Bourguignon, Italian Ossobuco, or for nutrient-rich Bone Broth.
The New York, or Strip Steak, is a premium steak, known for its tenderness and buttery flavor. This steak is perfect for grilling, pan searing, or sautéing for an impeccable steak dinner that can’t be beat.
T-Bone Steaks, like Porterhouse Steaks, include a “T”-shaped bone which separates the strip steak and tenderloin. The T-Bone Steak is located in the middle of the Short Loin where it intersects with the Tenderloin cut (the Short Loin and Tenderloin are the most prized cuts of a cow). In effect, a T-bone comprises meat from a New York Strip and a Filet, thus making it a prized and delicious steak. Cook to medium of medium-rare on a grill or broiler.
The Porterhouse may be the best steak you’ve ever had. Very similar to the T-Bone Steak, it is located in the very back of the Short Loin, and therefore has a larger piece from the Tenderloin than a T-Bone does. It is both the New York Steak and Filet Mignon in one! Like all Short Loin steaks, it is unbelievably tender with a rich, mouthwatering flavor.
The Top Sirloin Steak is comparable to a T-Bone or Porterhouse, but without the price tag! It is tender, flavorful, and a family dinner favorite. Unlike the T-Bone and Porterhouse, it is boneless and does not include any meat from the Tenderloin. Add your favorite spice rub and cook on a grill or pan-sear for a fantastic steak dinner.
The Picanha is a large cut, hugely popular in Brazil and other South American countries—it is a staple at Brazilian steakhouses. In the United States (if you can find it) it is sometimes called the Coulotte Roast or Steak, or the Top Sirloin Cap. It is the topmost layer of the Top Sirloin cut on a cow, and therefore has an incredible fat cap. It is delicious and flavorful, perfect for grilling and pean-searing when cut into steaks.
The Filet Mignon is the most tender steak on a cow, and also very lean with minimal fat. It is perfect for special occasions or those monitoring their fat intake. It is located in the smallest part of the tenderloin which stretches into the short loin. This cut is highly desired and rare on a cow, and therefore an expensive, premium cut. Its flavor can be further enhanced when wrapped in bacon or drizzled with a sauce.
The Beef Tenderloin refers to the entire Tenderloin cut of a cow. Here at Five Marys, this cut is only sold around Christmastime because when it is cut from a cow, a T-Bone, Porterhouse, and Filet Mignon cannot be taken. Because the Tenderloin is the most prized meat on a cow, this particular cut fetches a high price.
The Tri Tip is a triangular muscle at the bottom of the Sirloin. This cut is especially famous on the West Coast because it was first popularized in California in the 1950s. In the East, it is typically used for ground beef. It is a rare cut, with only two on each cow. California Tri-tip, or Santa Maria Steak, is a delicious, low-fat, and versatile cut which can be grilled, pan-seared, or oven-roasted to medium-rare for best results. It is perfect for chili con carne, tri-tip tacos, or single-pan steak and fajita dinners.
The Ground Beef doesn’t come from just one place on the cow. It is commonly taken from trimmings and less tender cuts, but at Five Marys we take pride in ensuring our Ground Beef is ground from more desirable cuts of the cow, too! Our Ground Beef is made from trimmings from the entire cow, whether that be the Neck or the prized Tenderloin cuts. A diversity in cuts ensures the greatest flavor and quality of our ground beef.
Like our Ground Beef, the trimmings don’t come from just one place on the cow. At Five Marys we take pride in ensuring our trimmings come from more desirable cuts of the cow, too! Our trimmings—which provide Ground Beef, Kabob Meat, and Fajita Meat— come from cuts on the entire cow, whether that be the Sirloin or the prized Tenderloin. A diversity in cuts ensures the greatest flavor and quality of our Kabob Meat. Our Kabob Meat is cut in cubes—perfect for adding to skewers, serving with fondue, or slicing for steak bites in salads.
Beef Fajita Meat, like our Kabob Meat, is cut from the trimmings of all the cuts on a cow. It is flavorful and juicy, and pre-sliced into fajita-ready strips—all you have to do is throw it in your pan or wok and add your favorite veggies for an easy, delicious weeknight dinner!
The Beef Marrow Bones are prized for their nutrients and flavor. They’re great for cooking, bone broths, stocks, or other special dishes. They can be roasted and then the marrow can be used for spreading on toast or melting in a pan.
Knuckle Bones are perfect if you’re looking to prepare your own bone broth or stock. They provide a rich taste for any soup-base recipe.
Five Marys Bone Broth is made from our premium beef bones and added vegetables with no added salt. It is nutrient dense, gelatin rich, and flavorful. It can be added to any soup, stew, or pan recipe for added protein and flavor, or served right from the packaging.
The Beef Tongue is a fatty cut and a delicacy enjoyed as Lengua or Beef Tongue Pastrami. It can be prepared in a variety of ways, usually after boiling to remove the skin.
The Ox Tail is a high-gelatin, flavorful, hard-to-find cut which is wonderful stewed or slow-braised until tender. It provides lots of nutrients and is best in a slow cooker or on the stove top.
The Beef Cheek is a naturally tough cut of the cow due to constant use of this muscle while the animal chews. When cooked correctly using slow-cook methods, it becomes tender and melts in the mouth. Add some red wine and spices and you’ll have a surprisingly delicious, new addition to your meal routine.
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.
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.
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.
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.
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 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.
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!
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).
At Five Marys, we exclusively offer Uncured Bacon (which hasn’t been treated with Sodium Nitrate) cut from the belly and side of the pig. Our Bacon is hickory smoked, fatty, and flavorful. It will be a delicious addition to any breakfast meal, BLT, or other recipe.
Bacon Ends are the pieces left after a bacon slab is cut into the traditional strips that you’re used to. They pack a powerful flavor because they consist of the surface which was in contact with the spices and brown sugar during the smoking process. Bacon Ends are cut into small cubes and chunks—perfect for putting on a salad, filling tacos, or adding to soup recipes.
Pork Belly is uncured, un-smoked, and un-sliced bacon. Don’t let its name confuse you, the Pork Belly is cut from the meat on a pig’s side, not the stomach. Like sliced bacon, it has juicy fat layers which offer amazing flavor. You can oven-roast it, fry it, or use it to make your own bacon.
The Boston Butt (sometimes called Pork Butt) is another name for the Pork Shoulder Roast. It is a bone-in pork roast with a juicy, rich flavor. This roast is perfect for slow-cooking, smoking, and especially pulled pork recipes.
Pork Jowl Bacon is cut from the cheek of a pig. In Southern states, it is known as Hog Jowl. It is less fatty than traditional bacon cut from the pork belly. Jowl Bacon is generally smaller than pork belly bacon and therefore is good for adding to salads, casseroles, or as a side on breakfast dishes.
Like pork belly bacon ends, Jowl Bacon Ends are the excess pieces left after Jowl Bacon is cut from the bacon slab of the jowl. Because they are small pieces, they are pre-cut for a flavorful addition to any side dish.
Fresh Jowl consists of the entire Pork Jowl, un-cured and un-sliced. This is great for smoking, slicing for sandwiches, or preparing your own Jowl Bacon.
The Pork Leg is traditionally where ham comes from, which is a cured, aged, and often smoked full leg. At Five Marys, we cut the Pork Leg Roast into 2-inch thick, uncured steaks which we call Pork Leg Steaks. This size is great for the slow cooker and pulled pork, or it can be fried and sliced for sandwiches and other recipes.
Pork Chops can be cut from the Loin, Ribs, and Sirloin cuts on a pig. Pork Loin Chops are bone-in and less fatty, but still unbelievably delicious and juicy. Like a T-Bone steak on a cow, these Pork Loin Chops bear the signature T-shaped bone. It is recommended to cook them quickly, using high heat methods like grilling and pan-searing.
The Pork Picnic Roast (or Pork Arm / Shoulder Roast), like our other pork roasts, is a bone-in cut. It’s great for slow cooking, smoking, braising, and pulled pork recipes.
At Five Marys, we sell full racks of Pork Spare Ribs which come from the lower part of a pig’s rib cage, near the stomach. Spare Ribs should be prepared low and slow for the most juicy and flavorful results—don’t forget to brush on your favorite BBQ sauce!
Pork Sirloin Roasts are leaner than other pork roasts, but still boast a delicious flavor. They should be slow-cooked for the greatest flavor.
Pork Sirloin Chops, like our other Pork Chops, are bone-in. They are flavorful and juicy, but best when brined beforehand and cooked quickly on high heat.
The Pork Tenderloin is the leanest and most tender cut on a pig. It is boneless, long, and cylindrical. Pork Tenderloin is best prepared with a brine or marinade, and should be quickly roasted, broiled, grilled, or sautéed.
The Ground Pork doesn’t come from just one place on the pig. It is commonly taken from trimmings and less tender cuts, but at Five Marys we take pride in ensuring our Ground Pork is ground from more desirable cuts of the pig, too! Our Ground Pork is made from trimmings from the entire animal, whether that be the Neck or the prized Tenderloin cuts. A diversity in cuts ensures the greatest flavor and quality of our Ground Pork. Our Ground Pork, as well as our Breakfast Sausage and Italian Sausage is great for a variety of recipes or as a substitute for Ground Beef.
Prep time: 20 min. Bake time: 45-55 min. Cool time: 30-45 min. Ingredients: For the topping: 1 1/2 cups all-purpose flour 1 1/2 cups sugar 1/4 tsp salt 1 1/2 sticks (12 tbsp) butter optional: granulated sugar for topping For filling: 4-7 cups of sliced fruit Instructions: Preheat the oven to 350 degrees. Melt your […]
Serves 4-6 Prep time: 10 min. Cook time: 15 min. Ingredients: 1 pound Five Marys Farms ground beef 1 small onion. finely diced 2 cloves garlic, smashed 1 red bell pepper, cored and diced 2 cups broccoli florets 2 carrots, shredded or grated on a box grater 3 cups day-old cooked white rice Sesame seeds […]
Serves 4 Prep time: 15 min. Cook time: 10 min. Cut: The sirloin steak is a steak cut from the back of the animal. In US butchery, the steak is cut from the rear back portion of the animal, continuing off the short loin from which T-bone, porterhouse, and club steaks are cut. Ingredients: 1 […]
Serves 4 Prep time: 15 min. Cook time: 15-20 min. Ingredients: 2 pounds mini/small potatoes 1 1/2-2 pounds Five Marys Farms sirloin steak, sliced into 1 inch strips 2 zucchinis, sliced into half-inch coins 2-3 tablespoons olive oil 2-3teaspoons Five MarysFarmsspice rub Additional salt and pepper to taste Horseradish Sour Cream 1 cup sour cream […]
Serves 4-6 Prep time: 15 min. Cook time: 15 min. Cut: All pork chops come from the loin of the pig. The loin runs from the hip to the shoulder just below the back on a pig. Ingredients: 2 pounds Five Marys Farms pork loin chops 2 tablespoons olive oil Salt and pepper to taste […]
Serves 6 Prep time: 15 min. Bake time: 3+ hours Ingredients: 2 1/2 pounds Five Marys Farms cross rib roast, cut into 1 1/2-2-inch chunks (do not discard fat) 1-2 tablespoons olive oil 2 teaspoons Five Marys Farms spice rubs 1/4 cup Worcestershire sauce 1 large onion, diced 4-6 medium gold potatoes, quartered 2-3 carrots, […]
Serves: 4-6 Prep time: 15 min. Crockpot: 4+ hours high, 6-8 hours low Instant pot: 60 min. natural pressure release Cut: Five Marys chuck roast, round roast, or cross rib roast Ingredients : 3-4 pounds Five Marys chuck roast, round roast, or cross rib roast 2 tablespoons olive oil 2 cloves garlic, smashed 1 onion, […]
Makes 6 to 8 servings Ingredients : 2 tablespoons extra-virgin olive oil 1 medium yellow onion, finely chopped 1 medium red bell pepper, diced 1 small green bell pepper, diced Kosher salt and freshly ground black pepper 2 pounds ground beef, preferably chuck or sirloin 1/4 cup chili powder 1 teaspoon ground cumin 1 teaspoon […]
Mary’s Chimichurri I LOVE making this chimichurri. You can use it on so many things… beef, lamb, veggies, sandwiches, chicken, eggs, burgers – everything! Also, if you don’t feel like waiting around to hard boil your eggs, fry up a few and toss them in there instead! INGREDIENTS 2-4 bunches of basil 2-4 bunches of […]
Prep time : 15 minutes Cook time : 20 minutes Serves : 4-6 people Cut : A round steak is a beef steak from the “round”, the rear leg of the cow. The round is divided into cuts including the eye (of) round, bottom round, and top round. Also known as the London Broil. Ingredients : For Crispy Beef : 2-2 1/2 pounds Five […]
When you have high-quality meat cuts, you do not need to add a whole list of ingredients to it – it should speak for itself! My favorite thing to add to our steaks is a little bit of olive oil, butter, thyme, and salt & pepper – that’s it! Cooking a great steak can sound […]
A really delicious and easy family dinner! Prep Time : 5 minutesCook Time : 10-12 minutesServes : 4 Ingredients 1 1/2 pounds Five Marys Farm sirloin steaksSalt and pepper to tastePinch of chili flakes or Five Marys Farms spice rub2 tablespoons butter1 tablespoon olive oil4-6 clove of garlic, smashed and diced1-2 tablespoons honey6-8 medium to […]
This is a crowd favorite version of Sloppy Joes, and everyone LOVES the tray bake! Prep Time : 20 minutesBake Time : 15-20 minutes Ingredients • 1 pound of Five Marys ground beef• 1 small red onion, diced• 1 clove of garlic, smashed• 1 15 ounce can of tomato sauce• 2 tablespoons of A1 or […]
Prep time : 10 minutes Cook time : 20 minutes Makes : roughly 1 quart Cut : Five Marys Dry-aged ground beef Ingredients : 1 pound Five Marys Farms ground beef or ground pork (we used beef) 1 small white onion, finely chopped Pinch of chili flakes 1 teaspoon paprika 2 cloves crushed garlic Kosher […]
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 […]
Prep time : 24 hours Cook time : 6 hours minimum Serves : 6+ people Smoker Pellets : Harwood pellets in ‘Competition Blend’ Cut : Five Marys dry-aged point cut brisket Ingredients : 5-8 pounds trimmed point cut brisket (the difference between a point and flat or deckle cut brisket is the fat. Flat or […]
Prep time : 10 minutes Smoke time : 60 minutes Makes : a little over 1 pint Smoker Pellets : Hardwood pellets in apple wood Ingredients : 1.5 pounds of ripe fresh tomatoes, halved 1 red onion 1 jalapeño or Fresno chili pepper 1 red bell pepper 1 bunch of cilantro 1 small garlic clove, […]
Honey-Ginger Braised Pork Rice Bowls Found on page 157 of my Ranch Raised Cookbook!Photography by Charity Burggraaf This is such a great way to cook pork leg or arm roasts, which are a lot like pork shoulder, rendering them fall-apart tender. Like my pulled pork, I make this in the slow cooker because it’s so […]
Sweet Drop Biscuits with Grilled Peaches and Cream Found on page 233 of my Ranch Raised Cookbook!Photography by Charity Burggraaf Grilled peaches in summer bring back happy memories of when Brian and I first got married. We used to make them often, with a scoop of vanilla ice cream or a dollop of freshly whipped […]
Fresh Veggie Sauté Found on page 198 of my Ranch Raised Cookbook!Photography by Charity Burggraaf When our summer garden is abundant with fresh green beans and sweet cherry tomatoes, this is my go-to dish. It’s great with any grilled meat, plus it’s quick and easy to throw together at the last minute, especially if you […]
Found on page 67 of my Ranch Raised Cookbook!Photography by Charity Burggraaf When I get asked if there is anything I miss about living in the Bay Area, my answer is usually “just the sushi and great Asian food!” So when I’m craving Thai food for flavors, I love to make these lettuce cups. The […]
Found on page 57 of my Ranch Raised Cookbook!Photography by Charity Burggraaf At Brians’ family gatherings, we divide up meal duties and I’m usually assigned “Mary’s famous bacon-jalapeño poppers” by my sister-in-law. I love the spicy, fresh kid of barely backed jalapeños (possibly my favorite ingredient!), and Brian has to walk away from the appetizer […]
Found on page 226 of my Ranch Raised Cookbook!Photography by Charity Burggraaf This spicy spin on a classic margarita is a camp favorite. We often shake them up alongside a big platter of steak nachos, or pair them with jalapeño poppers for twice the kick. I grow jalapeños in my garden and believe there is […]
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 […]