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.
OFFERING
Individual cuts of lamb
sold by the package or by the box.
-
Bone in Leg
-
Lamb Chops
-
Hind Shanks
-
Rack of Lamb
-
Ground Lamb
Please enjoy our -
Delicious & Healthy American Lamb
Lamb products & details-​
-
Bone in Leg (Package is approximately 6 lbs.)
- Delicious and perfect for Easter or any occasion.
-
Lamb Chops (4 per package)
- Our lamb chops come from the lamb loin and usually include a medallion of the tenderloin – think of this cut like a mini T-bone (only better). It is the leanest and most tender cut. Chops are excellent for grilling or pan-frying. A little lemon pepper and garlic salt are the perfect seasoning for this delicious cut of meat.
-
Hind Shanks (order includes 2 hind shanks per package and weigh a minimum of 2.75 lbs.)
- Slow cooked lamb shanks will practically melt off the bone and are very popular in the cooler season serving as the main ingredient for heart-warming flavorful and succulent dishes.
-
Rack of Lamb (weigh 3.25 lbs.)
- Rack of Lamb is the ultimate crowd pleaser. The tender, flavorful meat can be cooked as a whole roast or cut into individual rib chops. On the "grill" is our favorite method to cook this mouth watering, delicious American lamb.
-
Ground lamb (1lb packages.)
Preparing and Cooking Lamb
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!
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!
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!
