Description

Ground lamb is high in iron and protein with a higher Omega-3 profile than beef. All natural pasture-raised lamb is a tasty alternative to ground beef. Try ground lamb with spices in your Mediterranean recipes.  

  • Grass-fed
  • No added hormones or antibiotics
  • All natural
  • Paleo/Keto/Whole 30

Use ground lamb as an alternative to ground beef in burgers, meatballs, meatloaf, or chili. To make grilled Lamb Koftas, preheat grill to medium-high heat. Mix minced onion, garlic, parsley, salt, pepper, large pinch of cinnamon, allspice and cloves in a medium bowl; knead with ground lamb to combine. Divide into 4 portions and shape each portion into a 8-inch sausage shape. Thread meat onto a skewer and grill kebabs, turning every 3 to 4 minutes, until cooked through, 9 to 13 minutes. Let rest on a cutting board for 4 minutes before removing skewer and slicing.



0

added to delivery

IMPORTANT!


Please enter your delivery address:

IMPORTANT!


We're sorry, this product is only available for the current week and it appears you are either past the cut-off time or have already received your delivery.

Delivering to: change?

Deliver on a recurring basis starting on the following date:

Lamb, Ground

$12.00

1 lb

Ground lamb is high in iron and protein with a higher Omega-3 profile than beef. All natural pasture-raised lamb is a tasty alternative to ground beef. Try ground lamb with spices in your Mediterranean recipes.  

  • Grass-fed
  • No added hormones or antibiotics
  • All natural
  • Paleo/Keto/Whole 30

Use ground lamb as an alternative to ground beef in burgers, meatballs, meatloaf, or chili. To make grilled Lamb Koftas, preheat grill to medium-high heat. Mix minced onion, garlic, parsley, salt, pepper, large pinch of cinnamon, allspice and cloves in a medium bowl; knead with ground lamb to combine. Divide into 4 portions and shape each portion into a 8-inch sausage shape. Thread meat onto a skewer and grill kebabs, turning every 3 to 4 minutes, until cooked through, 9 to 13 minutes. Let rest on a cutting board for 4 minutes before removing skewer and slicing.


Windy Hill

Windy Hill

James and Janice Williams started Windy Hill 16 years ago in Mills County as a family farm – home to Angora goats, meat goats and red brangus cattle. They later moved to a smaller piece of land in Comanche County. In 2008, their son Ty Wolosin returned to Texas after completing graduate school at The University of Montana. The family expanded on an underused 5,000+ sq/ft garden and began growing organic produce. They have also shifted the entire goat feed supplements to organic, and the cattle are grass-fed. Windy Hill chickens are allowed to forage on native grass pastures, and supplemented only organic feed. In 2012, Windy Hill opened to Austin, further expanding the family farms. 

 

Customers also added these items

MY DELIVERIES

This delivery truck is empty.
Start adding some amazing products!