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Roasted lamb shoulder is our family favorite!
Season with salt and pepper and wrap it up tight with a handful of garlic cloves and some rosemary sprigs. Then roast it low and slow for the juiciest, most flavorful lamb you'll ever have.
Plus, lamb shoulder makes amazing leftovers. Add your favorite BBQ sauce and serve it as pulled lamb on buns. Or serve it with a prepared curry sauce and sweet peas over rice. So yummy!
Reserve yours now for pick-up only:
- Thursdays, 4-6p, at Windy Indigo Farm & Fiber (3490 Swede Hill Rd, Clinton)
- Sundays, noon-1p, at South Whidbey Tilth Market (2812 Thompson Rd, Langley)
Looking for ewes, rams or lambs?
Spring lambs are born annually in January – February and are ready for new pastures beginning in May.
Inquiries? Email TheShepherd@windyindigo.com
Interested in pastured lamb cuts or shares?
A winter gift for you...
If you’re anything like me, you’ve got a love–hate relationship with getting the kids to school on time.
He can’t find his shoes. She wants the blue pants — not those blue pants.
It’s a love-them, hate-the-process situation.
And when we finally get out the door? Blast of icy-cold wind to the face.
When days start like that, all I want by evening is to curl up under a blanket by the fire with something comforting on the table — the kind of food that really sticks to your bones and brings everyone back together.
That’s what inspired me to share a few of our favorite winter lamb recipes.
Sign up below to get your copy of Winter Lamb: 5 recipes to gather around now!
