Garlic and Herb Lamb, not just for Easter, this recipe will make any meal special

More Ideas for a Special Meal

Lamb is a traditional dish during the holidays. While the meat enjoys more popularity around the world than it does in the United States it is an iconic choice for Easter and Passover. Simple to prepare and a healthy option for carnivores, the lamb addition to any menu will create a truly special meal.

A good source of zinc and iron, a slice of lamb is also rich in vitamin B and the amino acid carnitine, needed to generate energy from fatty acids. This red meat is also low in fat and high in succulent flavor. It is a satisfying food that will make a fulfilling meal simply paired with an un complex salad.

Locally you can find organic grass fed lamb raised in Belchertown at Crescent Moon Farm. Crescent Moon is the labor of love of former Boston Natives, Khalid Elkalai and Kathleen Traphagen. They came to our valley in 2005 with a commitment to sustainable farming and humanely raising high quality lamb. "Our lambs spend their entire lives grazing with their mothers on our farm in Massachusetts’ Pioneer Valley, consuming only their mother’s milk, high quality hay and grass from our pastures." This year they are also introducing grass fed beef to their product mix.

Roasted Garlic and Herb Leg of Lamb

1 (5 lb) leg of lamb
3 cloves garlic, cut into slivers
2 tbsp Herbs de Provence
4 tbsp of olive oil
2 tsp sea salt
1/2 tsp ground black pepper

Preheat the oven to 325 degrees F (165 degrees C) or grill to medium. Puncture the leg of lamb with the tip of a knife just far enough to insert slivers of garlic into the holes. Mix together Herbs de Provence, olive oil, salt and pepper. Rub over the leg of lamb. Place the lamb, fatty side up, on a rack in a shallow roasting pan. Roast uncovered for 2 to 2 1/2 hours until the lamb reaches an internal temperature of 155 degrees F (68 degrees C) for medium. Tent with aluminum foil and let stand for 15 to 20 minutes before carving. The lamb will continue to cook a little bit, and the juices will set up better for carving.

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For More Recipes try

www.recipes-simpleandsatisfying.com andwww.terra-americana.com/recipes

Find it Locally;

Sustainably raised lamb products - Crescent Moon Farm, Belchertown, MA

There are 2 ways to buy our lamb beginning in mid summer:

1) If you are local to the Pioneer Valley, you can buy our lamb directly from us by appointment.
Email us with your order.

2) Between June and Thanksgiving, you can purchase our lamb at two local farm shops: Brookfield Farm Shop, at 40 Hulst Road in Amherst, is open Tuesdays and Thursdays from 2PM to 8PM and Saturdays from 8AM to 1PM. Food Bank Farm Shop, at 121 Bay Road in Hadley, is open Mondays and Wednesdays from noon to 7PM and Fridays from 11AM to 3PM.

The following cuts are available. All lamb is cut by a USDA approved butcher and comes frozen and either white paper wrapped or vacuum packed.

Crescent Moon Farm currently has the following cuts available:

Rib and Loin Chops: Four chops to a package, with an approximate weight per package of 1 to 1½ lbs. On average, one adult will eat about two chops as a main course. The rib and loin chops are very tender, highly prized sections of the lamb. Loin chops are a bit leaner than rib chops and come without the rib bone. They are like miniature T-bone steaks. Rib and loin chops are excellent grilled, broiled or sautéed. Since they are lean and tender, they are best cooked rare to medium rare.

Leg of Lamb (bone-in): Each package has ½ leg and weighs approximately 2-3 lbs. One package should feed 3-4 people as a main course. Leg of lamb is wonderful roasted or grilled. Like the loin and rib chops, leg of lamb is a lean, tender cut, so it is best when cooked rare to medium-rare. One of the best ways to grill the leg is to bone and butterfly it so that it lays flat. Then you can season it with salt and pepper, lightly oil or grill it, or marinate it for several hours before grilling. You can also cut it into cubes for kebabs and grill it that way.

Stew Meat (boneless): Packages are one pound each. Stew meat is the basis for a hearty lamb stew. Taken from the leg, shank or shoulder, stew meat comes cubed, and should be cooked long and slow.

Ground Meat: Packages are approximately one pound each. Ground meat makes delicious burger patties or breakfast sausages, meat sauce for pasta, sloppy joes, just about anything that you might use hamburger for. Our children absolutely love the ground meat.

Shoulder Chops: Four chops to a package, approximately 2 pounds per package. These chops are made from the blade portion of the shoulder and contain part of the blade bone, rib, and back bone.
Best preparation: Grill, Broil, Pan-fry, Pan-broil, Braise.

Lamb Riblets: Lamb breast riblets are cut from the breast and contain ribs with meat and fat in layers. The cuts are long and narrow and are usually prepared by slow roasting in a low-temperature oven, braising or by cooking in liquid.

Lamb Shanks: Each package is one shank (approximately 2 lbs) and will feed two people with some leftovers. Lamb shanks are the shin of the legs, either front or back, on the bone. Shanks make a delicious braise or stew, and are best cooked long and slow.

Shoulder Roast and Shoulder Steaks: There are 2 steaks to a package, approximately 1 ¾ pounds, and 1 roast to a package, approximately 3 ½ pounds. Shoulder roasts and shoulder steaks should be cooked long and slow, either roasted, braised, stewed or grilled.

Half Lamb or Whole Lamb: For those lamb lovers with freezer space, this is the most economical way to buy lamb. You’ll receive a variety of cuts. Whole lamb is approximately 30-40/lbs of meat; half lamb is 15-20/lbs.

To order lamb, please contact us by email.