Meat

You may need to check with the state in which you live to determine any laws that may pertain to when selling meat or live sheep.

Private Sales of live lambs for meat: Some consumers may want to purchase lambs directly from the farm to take immediately to butcher or to finish the lambs out to a certain weight. Additional expanded market opportunities exist during some religious or cultural calendar dates.

Freezer Meat: Other Customers prefer to purchase packages or individual cuts of freezer meat.

Selling at Auctions for Meat:  Some public auctions will have a high percentage of buyers who buy to take directly to market or to finish out.  There the prices may be figured at a certain amount per pound on a group or per head.

The meat of these sheep tends to be rather lean.  Cooking slowly is important.  Some members enjoy the meat grilled, baked, fried, roasted, broiled, or on the rotisserie or fire pit barbecue.

While lamb and mutton from wool breeds are pinker in color, this meat tends to be redder in color and is similar to goat meat. It also has a milder flavor.

Seasonings range simply from salt and pepper to taste to spices used for lamb like rosemary and even to spices used for beef.

Members have reported that it does not matter if rams were intact and that the only difference with older ram meat is it is less tender so be sure to cook slower. They have indicated sometimes slightly stronger taste in any fat from rams that are over 3 yrs old.

If you have a favorite recipe you would like to share, please send it to uhhsa@yahoo.com !

Scroll down for pictures of meat cuts, a diagram of standard US meat cuts, member-submitted recipes, a cooking guide, and temperatures, and other information!

Burger

Great for slow pan frying or grilling out. It is lean meat – so cook slowly

Shoulder Roast

Great for marinating and slow roasting

Loin Chops

Ready for grilling, baking, pan frying or broilding

Recipes submitted by members

IF you have a favorite recipe, please share!

All-American Lamb Burger
Total Time: 30 minutes or less
Lamb Cuts: Ground Lamb
Servings: 8
Preparation Time: 10 minutes
Cook Time: 10 minutes

Ingredients:
•  1 teaspoon seasoned salt
•  3 tablespoons chopped fresh basil or 1
teaspoon dried basil leaves
•  1 teaspoon garlic powder
•  1/2 cup finely chopped onion
•  1/2 cup rolled oats
•  1 can (8 ounces) tomato sauce
•  2 pounds ground American Lamb
•  8 hamburger buns, split and toasted
•  8 lettuce leaves
•  1 teaspoon seasoned pepper
•  4 thin slices red onions, split into rings
•  16 tomato slices
Directions:
In large bowl, combine ground lamb, tomato sauce, oats, onion, basil, garlic powder, seasoned salt and pepper. Mix until all ingredients are blended. Shape into eight 1/2-inch thick patties.

To Grill: Cook over medium-hot coals. Grill 4 inches from coals
5 minutes on each side or until desired degree of doneness: 145 degrees F for medium-rare, 160 degrees F for medium or
170 degrees F for well.

To Broil: Place lamb patties on broiler pan. Broil lamb 4 inches
from source of heat for 5 minutes on each side or until desired degree of doneness: 145 degrees F for medium-rare, 160 degrees F for medium or 170 degrees F for well.

Arrange lettuce leaf on the bottom half of each bun. Top with onion rings, 2 tomato slices, cooked lamb patties, and bun top.

Submitted by Lazy JV Ranch
Central City, KY