Salmon Run Farms Sabattus, Maine 207-838-5813
© 2017 Salmon Run Farms • All Rights Reserved
© 2018 Salmon Run Farms • All Rights Reserved
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Lamb Cuts &

Recipes

Shepherd’s Pie from Maine

DIFFICULTY:         TIME:         SERVINGS:        
American Lamb Board lamb cuts chart Shepherd's Pie - Salmon Run Farms Shoulder Roast - Salmon Run Farms
2 T olive oil I  medium yellow onion 2 large cloves garlic 1 lb. ground lamb 1-1/2 t fresh ground pepper salt to taste
1 15 oz. can cream style corn 1 15 oz. can petite  diced  tomatoes 2-3 large russet potatoes peeled and cut into chunks 1/2 cup sour cream 2 cloves garlic finely minced
3 T butter or as desired milk as needed salt and pepper to taste Smoked paprika
Chop onion fine and mince garlic add to skillet heated with olive oil.  Cook until slightly soft and add ground lamb.  Add pepper and salt and cook until done.  Add the cream style corn and petite diced tomatoes and stir thoroughly.  Let simmer on very low heat. Cook potatoes in boiling water until a fork can break them apart easily.  Drain the potatoes and return to hot pan.  Mash with a potato masher until no lumps remain.  Add sour cream, garlic, butter, salt and pepper to potatoes, stir in completely.  Add milk if needed a little at a time until you have your desired consistency. In individual size serving bowls put in lamb mixture and top with mashed potatoes.   Lightly sprinkle with smoked paprika and serve.  Or use individual oven proof bowls or a casserole dish and put lamb mixture in, top with potatoes spread to the edge of dish and bake in 375°F oven for 20-30 minutes. Top with a light sprinkling of smoked paprika and serve.

Easy Squeezy Lamb Shoulder Roast

DIFFICULTY:         TIME:         SERVINGS:        
1 medium to large Lamb Shoulder Roast 2 T olive oil 1½ packages dry onion soup mix 1½ t fresh ground pepper 3½-4  cups water
6 carrots cut in one inch chunks 6-8 new potatoes cut in half 2 heaping T flour 3/4 c water
Brown roast on both sides in the olive oil in skillet.  Transfer roast to a slow cooker.  Add 2 cups water turn cooker to high. Pour 1½ cups water in the skillet and let simmer for 1 minute while stirring up any bits left in pan. Add onion soup mix and pepper, stir to mix. Add soup mixture to slow cooker. 1-1½ hours before meat is fork tender (approx. 5 hours elapsed cooking time) add carrots and potatoes or any other vegetable that suits your fancy.  Add more water if needed. Cook on high until vegetables are tender. If desired, make gravy by adding  3 heaping tablespoons of flour to 3/4 c cold water; whisk or shake until mixed very well.  Slowly pour flour mixture into slow cooker liquid while whisking, use only enough to start the liquid thickening.  Let cook on high until thick. This step can be done with meat and vegetables in cooker or remove meat and vegetables and place in oven on 220°F  to keep warm. Serve and enjoy!
Grilled lamb chops - Salmon Run Farms

Simple Rub for Lamb Chops on the grill

DIFFICULTY:         TIME:         SERVINGS:        
3 oz. garlic powder 3 oz. Emerils original spice mix 1 T. coarse ground pepper
1½ t chopped fresh rosemary 1 t  tarragon Coarse sea salt, if desired
Mix ingredients together thoroughly.  Rub chops on both sides with spice mix.  Sprinkle with coarse sea salt if desired. Let sit for 1 hour until chops are room temperature. Grill to desired temperature, rare to medium rare is suggested.

Lamb Cuts & Recipes

Shepherd’s Pie from Maine

DIFFICULTY:         TIME:         SERVINGS:        
American Lamb Board lamb cuts chart Shepherd's Pie - Salmon Run Farms Shoulder Roast - Salmon Run Farms
2 T olive oil I  medium yellow onion 2 large cloves garlic 1 lb. ground lamb 1-1/2 t fresh ground pepper salt to taste 1 15 oz. can cream style corn 1 15 oz. can petite  diced  tomatoes
2-3 large russet potatoes peeled and cut into chunks 1/2 cup sour cream 2 cloves garlic finely minced 3 T butter or as desired milk as needed salt and pepper to taste Smoked paprika
Chop onion fine and mince garlic add to skillet heated with olive oil.  Cook until slightly soft and add ground lamb.  Add pepper and salt and cook until done.  Add the cream style corn and petite diced tomatoes and stir thoroughly.  Let simmer on very low heat. Cook potatoes in boiling water until a fork can break them apart easily.  Drain the potatoes and return to hot pan.  Mash with a potato masher until no lumps remain.  Add sour cream, garlic, butter, salt and pepper to potatoes, stir in completely.  Add milk if needed a little at a time until you have your desired consistency. In individual size serving bowls put in lamb mixture and top with mashed potatoes.   Lightly sprinkle with smoked paprika and serve.  Or use individual oven proof bowls or a casserole dish and put lamb mixture in, top with potatoes spread to the edge of dish and bake in 375°F oven for 20-30 minutes. Top with a light sprinkling of smoked paprika and serve.

Easy Squeezy Lamb

Shoulder Roast

DIFFICULTY:         TIME:         SERVINGS:        
1 medium to large Lamb Shoulder Roast 2 T olive oil 1½ packages dry onion soup mix 1½ t fresh ground pepper 3½-4  cups water
6 carrots cut in one inch chunks 6-8 new potatoes cut in half 2 heaping T flour 3/4 c water
Brown roast on both sides in the olive oil in skillet.  Transfer roast to a slow cooker.  Add 2 cups water turn cooker to high. Pour 1½ cups water in the skillet and let simmer for 1 minute while stirring up any bits left in pan. Add onion soup mix and pepper, stir to mix. Add soup mixture to slow cooker. 1-1½ hours before meat is fork tender (approx. 5 hours elapsed cooking time) add carrots and potatoes or any other vegetable that suits your fancy.  Add more water if needed. Cook on high until vegetables are tender. If desired, make gravy by adding  3 heaping tablespoons of flour to 3/4 c cold water; whisk or shake until mixed very well.  Slowly pour flour mixture into slow cooker liquid while whisking, use only enough to start the liquid thickening.  Let cook on high until thick. This step can be done with meat and vegetables in cooker or remove meat and vegetables and place in oven on 220°F  to keep warm. Serve and enjoy!
Grilled lamb chops - Salmon Run Farms

Simple Rub for Lamb

Chops on the grill

DIFFICULTY:         TIME:         SERVINGS:        
3 oz. garlic powder 3 oz. Emerils original spice mix 1 T. coarse ground pepper
1½ t chopped fresh rosemary 1 t tarragon Coarse sea salt, if desired
Mix ingredients together thoroughly.  Rub chops on both sides with spice mix.  Sprinkle with coarse sea salt if desired. Let sit for 1 hour until chops are room temperature. Grill to desired temperature, rare to medium rare is suggested.
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© 2018 Salmon Run Farms • All Rights Reserved
Salmon Run Farms