Recipe | 30 minute Garlic Cilantro Lamb Shoulder Steaks

30 minute garlic cilantro lamb shoulder steaks

Ingredient List

2 Homestead lamb shoulder steaks, serve 1 per person

4 tbsp olive oil

1 tbsp garlic salt

1 tsp red pepper flakes

4 tbsp fresh cilantro

How to Make This Deliciousness

Preheat a cast-iron/stainless steel pan over high heat. Drizzle the shoulder chops with the olive oil and generously season with garlic salt and red pepper on both sides. Place the shoulder chops in the hot pan then sear for 2 minutes per side, do not cook longer or your chops will be over-cooked. Flip the lamb chops onto the fat side and allow to sear for 1 minute, until the fat has started to render and caramelized. Remove from the pan and allow to rest for five minutes before serving.

Serve with roasted vegetables

Slice your favorite vegetables, drizzle with olive oil. Cook for 30 minutes at 375 degrees. Flip after 15 minutes.

Farm | No, Lamb Meat is Not From Baby Lambs

No, Lamb Meat is Not From Baby Lambs

I get this question a lot actually, and I can’t believe I didn’t think to answer this question here on the blog before…

So, I’m catching up and answering this question today

‘is lamb meat baby lambs?!’

Heavens no, that would be a sad world if we harvested baby lambs. They are so stinkin’ cute!

So what is ‘lamb’ meat?

Lamb meat is simply meat harvested before a year of age. Our wethers (ram lambs that have been castrated) are mature at 8-12 months. This season they were harvested at 10 months of age if they were singles, and 12 months of age if they were twins. Lambs at this size are fully mature (they grow like weeds) and would get less tender at an older age.

Then there is mutton

Mutton is the official term for lamb harvested after a year of age. Most often this meat is harvested from old breeding stock that is no longer in their prime breeding age. These animals are harvested and we’ll use the meat to make a tasty mutton grind, we don’t believe in letting any life go to waste.

Eat with confidence

I’m sorry it took me this long to ‘clear the air’ on this one. If you have any additional questions on your lamb be sure to ask!