Grass-Fed Lamb
 

100% Grass-fed Lamb!

Grass-Fed Traditions supplies 100% grass-fed lamb from small-scale family farms in Wisconsin. These sheep graze on lush pasture all summer long in the rolling hills of the "Driftless Area" of southwestern Wisconsin. The Driftless Area of Wisconsin is famous around the world because it is completely surrounded by glaciated territory. It preserves a large sample of what the rest of Wisconsin, as well as northern and eastern United States, were like before the Glacial Period. The Driftless Area is driftless because of three factors: 1. The highland to the north furnished temporary protection from ice invasion. 2. The more rapid movement of glacial lobes in the lowland to the east and the region to the west resulted in the final joining of these ice lobes south of the Driftless Area, so that it was completely surrounded by the continental glacier. 3. The termination of the forward movement and the beginning of retreat came before there was time for the ice from the north, east and west to cover the driftless remnant. The result is a unique geographical area of rolling hills that the early settlers of Wisconsin recognized was especially well-suited for grazing. Today many small-scale family farms still graze this rich soil, and some of the most world-renown artisan cheeses are also from this rich agricultural area of Wisconsin. Grass-Fed Traditions now offers premium grass-fed lamb grazed on pastures from this same rich soil of Wisconsin. We believe you will not find tastier lamb from anywhere in the world!

How do we define “grass-fed?” The sheep are on pasture, not in feed lots eating silage. They are also finished on grass, and do not eat grains at all. We don’t process animals in the winter or early spring, when they are only eating dry grass. Our animals are eating green grass right up to the time of processing. All of our pastures are free from the use of pesticides or other chemical treatments, and completely organic.

The CLA Advantage
Conjugated Linoleic Acid (CLA) is a naturally occurring free fatty acid found mainly in meat and dairy products in small amounts. CLA was discovered by accident in 1978 by Michael W. Pariza at the University of Wisconsin while looking for mutagen formations in meat during cooking. The most abundant source of natural CLA is the meat and dairy products of grass-fed animals. Research conducted since 1999 shows that grazing animals have from 3-5 times more CLA than animals fattened on grain in a feedlot. Simply switching from grain-fed to grass-fed products can greatly increase your intake of CLA. (Dhiman, T. R., G. R. Anand, et al. (1999). “Conjugated linoleic acid content of milk from cows fed different diets.” J Dairy Sci 82(10): 2146-56.)

Omega 3’s
Omega 3 is an essential fatty acid for human growth and development. We must have it to be healthy. Grass-finished lamb is a great source for this essential nutrient. The source of Omega 3 is the green leaves of plants. When sheep eat their natural diet, lamb becomes a great source of Omega 3. Grain is not a rich source of Omega 3, so standard, grain-finishing practices cause the Omega 3 level to decrease dramatically.

Just wanted to let you know that your lamb is the best! I ordered some lamb arm roasts and ground lamb. The lamb was delicious and is by far the best lamb I have eaten and I have had other grass fed lamb. Robert - Payson, AZ

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Orders are shipped Mondays through Wednesday each week.*

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Grass-fed Ground Lamb, Lamb Roasts, Lamb Stew Meat, Lamb Stew Bones, Lamb Liver

Grass-fed Lamb Chops and Leg of Lamb

Grass-fed Lamb Curry Stew

Grass-fed Lamb Curry Stew with coconut oil served with brown rice and cilantro.

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

This is a mild lamb curry. If you make it again, you can add more heat (cayenne pepper) gradually to your taste.

• 3 – 4 tablespoons Virgin or Expeller-Pressed Coconut oil
• 1 1/2 medium yellow onions, finely chopped
• 1 tablespoon fresh minced ginger
• 4 cloves garlic, cut into strips
• 1 teaspoon curry powder, or to taste
• 3/4 cup red wine
• 14.5 ounce can diced tomatoes (or 3 fresh tomatoes, diced)
• 1 1/2 - 2 pounds lamb stewing meat
• 1/2 pound lamb bone (optional)
• 3/4 teaspoon cumin
• 1 1/4 teaspoons coriander
• 1 teaspoon paprika
• 3/4 teaspoon cumin
• 1 1/4 teaspoons coriander
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper or more, to taste (optional)
• 1 teaspoon garam masalla (optional)
• salt

Heat the oil in a Dutch oven or large pot and add chopped onion. Sauté the onion gently so that it becomes translucent but not browned. Add ginger, garlic, curry powder, half the wine and the entire can of tomatoes, with liquid.

Lower heat and let the sauce cook gently on low heat until the oil rises to the surface. Add lamb and remaining wine, and the first amounts of cumin, coriander and paprika.

Cover and simmer on lowest heat, stirring every 30 minutes or so and checking if more water is needed.

After 1 1/2 – 2 hours, add rest of cumin, coriander, and paprika.

Cook until lamb is very tender. If using garam masalla, add it at the end of cooking; turn off heat and cover pot.

Serve with basmati rice and chutney.

Recipe submitted by Simi, Los Angeles, CA

See also:

Curried Lamb Meatballs Recipe

Fragrant Lamb "Stewp" Recipe

*Note: Cold storage and frozen items like Grass-fed Lamb are shipped from a separate location (Minnesota) and have separate shipping charges from non-cold storage items. They are shipped in coolers with dry ice (the ice is used up by the time it reaches you most of the time.) Shipping charges depend on weight and zip code, and will be chosen at check out. If you are in a hot location such as the southwestern desert area of the US, you should choose 2nd day air or overnight to be sure your order arrives frozen. Orders are shipped Mondays through Wednesday each week. Due to the nature of the products, perishable food items such as meat, poultry and dairy are not eligible for refund or return. If the shipment is damaged we will replace it.