Lamb Loin, Boneless (American)
Description
Description
Pasture-raised lamb from the Rocky Mountains raised humanely without antibiotics or hormones. Our cooperative rears young lambs using humane and sustainable methods in a healthy, stress-free environment. The result of the careful husbandry and shepherding is lamb of superior tenderness and fresh, full flavor.
- Domestically raised
- From heritage breeds
- Pasture raised; finished with supplemental grain
- No antibiotics, no hormones from birth
- Certified Halal
- Delicious, tender meat
- Ships in an uncooked state
- Product of USA
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
- Subscription Eligible
Cooking & Serving
Cooking Methods: Pan-Roast, Sear, Sauté, Sous Vide, Grill, Broil
Cooking Tips: Lamb loins are quick-cooking and make an excellent weeknight meal. Lightly score the fat cap before cooking to help it render and crisp. Cook over high, direct heat and baste with butter for restaurant-worthy results. A finished temperature of 145 degrees F (medium-rare) is best for this ultra-tender cut. Rest lamb loins for 5 minutes before slicing against the grain and serving.
Our Domestic Lamb
Our domestically-raised lamb comes from the Rocky Mountain region, where our ranching cooperative provides a stress-free environment for the young sheep.
Brought to high-altitude pastures to graze on pristine grasses, the Rambouillet/Suffolk breed lambs are raised with natural and sustainable methods, and never given antibiotics or hormones. They are finished with a minimal supplemental grain feed which contains no animal by-products.
The lambs are raised to the age of six to nine months, instead of one year, which is more common, resulting in a tender texture and superb flavor.
Rating & Review
There are no reviews yet.