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Lamb roast marinade for spring

By | Angus Meats, Food Service, Holidays, News, Recipes, Retail | No Comments

Your customers may be tired of the customary ham. Start a new spring tradition and stand out with this elegant roasted leg of lamb. There’s very little prep work required, but when it comes to lamb, patience is a virtue, but it’s worth it.

Here’s a nice lamb roast marinade:

6 lb boneless or bone-in leg of lamb roast
1 1/2 c orange juice
1/4 c lemon juice
1 c white wine
6 cloves garlic, minced
2 T stone-ground mustard
2 t fresh lemon thyme
4 T fresh rosemary, chopped
1/2 t fresh pepper, ground
4 T olive oil

Place lamb and marinade into a plastic bag. Squeeze as much air from the bag as possible and seal. Marinate for several hours, or overnight, in the refrigerator. At least 30 min prior to roasting bring to room temperature with the roast inside the bag.

Preheat oven to 350°. Remove roast from bag. Pour marinade into roasting pan. On the stovetop, heat olive oil over medium high heat in a large non-stick skillet. Brown the roast on all sides to seal in the juices. Place browned roast into the roasting pan, fat side up (use a rack if you wish). Cook approximately 1 hour and 45 min, basting every 20-30 min, until center of roast reaches your preferred level of doneness. Use a meat thermometer to check the temperature (130° rare, 135° medium rare, 140° medium). Do not overcook.

When the desired temperature is reached, remove the roast and let it rest 15-20 min. Reserve remaining pan juices for serving. Remove any butcher’s string before carving.


How do you pick out lamb?

By | Angus Meats, Food Service, Holidays, Lamb, News, Retail | No Comments

Spring lamb is an Easter and a Passover dinner-table tradition. Yet this is also the trickiest time of the year to buy it because supply is limited—the bulk of the new season isn’t available till May or June—and what is in stores will have been fed mainly grain, rather than grass, which makes for fattier meat. Most of what you will see is four-to-six-month-old Colorado lamb, and even that isn’t plentiful, so stores fall back on tougher, gamier ten-to-eleven-month-old lamb to make up the numbers. How do you tell the difference? Look for a smaller leg, which means the lamb is younger. Or seek out lamb from Australia or local small boutique farmers: They’re grass-fed, generally less mature, and more tender.

Colorado Characteristics: The most common American lamb is fed on grass prior to being plumped up on grain in feed lots for a few months. This produces a larger animal than a pure grass-fed lamb—up to 85 pounds—with well-marbled pinkish-red meat and a large eye nugget on the rib. The flavor is rich and mellow, but the meat can be fatty. Don’t pay much attention to the USDA-prime label: Only grain-fed lambs are fat enough to qualify, and lamb raised outside the U.S. is grass-fed.

Australian Characteristics: The next most plentiful lamb, after Colorado; 70 percent of it is shipped fresh. The animals are free of all growth hormones and 99 percent grass-fed (occasionally, a small amount of grain is used). The ten-month-old lambs weigh, on average, 40 to 50 pounds; the flesh is lean and pale pink, with a sweet mild flavor. The Australian lamb currently available has been raised under prime summer conditions, so it’s a good time to buy.

New Zealand Characteristics: After Australia, New Zealand is the next big producer, although not as much of its lamb seems to end up on these shores—and 90 percent of what does get here is frozen. This all-natural pasture-raised lamb is small, with a carcass weight of between 33 and 40 pounds at four months. The meat is lean, pale in color, with a stronger flavor than Australian lamb.

Angus Brands proudly offers domestic and imported (New Zealand, Australia) 100% natural lamb. Raised in limited quantities, our lamb selections include frozen and fresh custom cut racks, cutlets, chops, stew meat, sirloins, and tenderloins.