Spring is the time for lamb – though it’s a year-round favorite. Serve it for Easter dinner, your Passover seder, or just because you love lamb. We’ve got all the cuts of lamb you need – and the recipes – to make any meal a tasty one. Shop dartagnan.com for lamb and so much more.
Whether you prefer the mild taste of grass-fed lamb or enjoy the lush texture of grain-finished lamb, we have cut for your needs.
Both types are raised as lambs should be – in wide-open spaces, on pasture or high-altitude grasses in the Rocky Mountains. These clean, natural and free-range environments offer optimal growing conditions where the lambs can engage in all their natural behaviors without stress.
Serve Rack of Lamb for Easter
While leg of lamb gets more attention at the holidays, a rack of lamb is a great choice for your family meal – especially if there are only a few at the table.
Our herb and Dijon crusted rack of lamb is easy to make and has lots of flavor with fresh herbs, salty pecorino, and crunchy panko breadcrumbs making a savory crust.
We used our popular grass-fed rack of lamb, but our Rocky Mountain lamb rack will work with the recipe, too.
With the weather warming up – and so many of us staying home – this is a great time to pull out the grill and cook lamb outdoors. We’ve got a recipe for plank cooking a rack of lamb on the grill that will make for a smoky and satisfying meal.
Leg of Lamb for Family Meals
Sticking to the traditional, a leg of lamb is a great choice for Easter dinner. This year there may be fewer guests at the table, but a leg of lamb is still a great choice – and think of the leftovers you can enjoy. A leg of lamb will feed you for a few days.
We offer both bone-in leg of lamb and boneless leg of lamb – which are 4.5 to 6 lbs each, depending on which you choose.
This utterly delicious oven-roasted leg of lamb with truffle butter is impressive enough for your holiday feast, yet easy enough for a Sunday dinner. The same method can be used to grill it over indirect heat.
Our easy recipe for a roasted boneless leg of lamb involves butterflying it, rolling and tying it and serving with a zesty fresh mint and citrus gremolata.
Will you be serving lamb this season? Tell us which cuts you like and how you cook it.
Since 1985, D’Artagnan has been at the forefront of the farm-to-table movement, producing superior tasting products by partnering with small ranches and farms. We are committed to free-range, natural production, sustainable and humane farming practices and no use of antibiotics or hormones. That’s why D’Artagnan products have been revered by America’s most renowned chefs for over 30 years. We offer the same high-quality products to home cooks at dartagnan.com, along with recipes and guides to help you live the tasty life.
Are you a business looking to serve or sell D’Artagnan? We invite both chefs and food retailers to reach out and become D’Artagnan customers.
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