Support American Sheep and Lamb Producers
The Lamb Guys are sheep and cattle ranchers located in east central Wyoming. As members of the Mountain States Lamb Cooperative both traditionally raised and sold lambs to Mountain States Rosen Co.
When COVID-19 struck and the country was shut down March 2020, the impacts were devastating to the sheep industry.
ALSO OFFERING
Individual cuts of lamb
sold by the package or by the box.
Now offering -
1 Half of a Lamb - Boxed & Frozen. Lamb is packaged in individual cuts consisting of the following:
1 - French Cut, Cap off Rack of Lamb
3 - 1 lb packages of Lamb Burger
8 - 6 oz Loin Chops (2 packages of 4)
3 - Sirloin Steaks
1 - Slab of Denver Ribs
3 - 1 lb packages of Kabobs or Stew Meat
1 - Boned Shoulder Roast
1 - Center Cut Leg of Lamb
2 - Shanks (Fore and Hind)
Each box weighs approximately 30 lbs and is priced at $7.00/lb.
Please enjoy our -
Delicious & Healthy American Lamb
Preparing and Cooking Lamb
There is nothing
worse than going to
a restaurant only to
have them smother
lamb in a special
or signature sauce.
Again,
if you treat and
prepare lamb just
as you would beef
you won't go wrong!
Many of the cooking techniques you use with beef also work for lamb, so you can hit the grill, roast it in the oven, or slow-cook it to perfection. If you cook it often you will find it is just as easy as other cuts of meat.
Keep it simple - most lamb cuts taste best simply seasoned. Our favorite lamb chops, for example are sprinkled with garlic salt and lemon pepper
then grilled to our desired doneness of medium rare.
This is how we like our beef steaks too!
When roasting or slow cooking lamb a good spice
rub will season and add flavor. We recommend
setting lamb on a rack that fits in your roaster or
slow cooker. This will allow any fat to drip to the
bottom of your pan without having the lamb sitting
in it and absorbing it.
Some cuts of lamb are good for quick-cooking on
the grill, but others do much better with a low-and-
slow braise or roast. It all comes down to where the
cut comes from. Some muscles in the lamb are
naturally tender, while others are tougher and need attention.
The shank, leg, and rump — and the front shoulder are better at lower temperatures for longperiods of time. Using the slow cooker, the oven, or braising these cuts will ensure they turn out tender. They're also the most flavorful cuts of lamb, so it's worth the wait! The center cuts — loin, ribs, and breast — are naturally tender, so they do better with quick-cooking methods. These cuts are perfect for the grill or a hot cast-iron skillet.
Experiment...have fun! Enjoy our delicious & healthy lamb!
