Pasture Raised Lamb

Cooking Our Lamb
Loin and rib chops cook best quickly over high heat, grilled or pan-seared to medium-rare or medium, then rested a few minutes before serving. Leg of lamb is well suited to roasting low and slow, or butterflied and grilled for a faster option. Ground lamb and our sausages are versatile, great in everything from burgers to pasta sauces to a simple skillet sear.

Storage & Shipping
All lamb is vacuum sealed and flash frozen to lock in freshness. Keep frozen until ready to use, and thaw in the refrigerator for best results. Local pickup is available by appointment at Mad Horse Meats, and we offer local delivery and shipping across the country.

Have Questions?
Curious about a specific cut, how our sheep are raised, or want a recommendation on which sausage flavor to try first? Reach out any time, we're always happy to talk lamb.