The lamb featured on Perduefarms.com is brought to you by Niman Ranch and its network of independent U.S. family ranchers located in California, Oregon and Utah. Ranchers are committed to sustainable and humane practices. Lamb is 100% traceable back to its birth ranch.

What you can expect from every lamb product you purchase:

• Raised on pasture with seasonal grasses
• Never given hormones or antibiotics – EVER
• Only fed a 100% vegetarian diet of grasses, legumes and grains
• Certified Halal
• Certified Humane®

Though lean, leg of lamb is tender and juicy when cooked to medium. Marinade is not required, although you can season the night before to boost the flavor impact.

Leg of Lamb Seasoning

1. Rub leg with softened butter or olive oil.
2. Combine 3 tablespoons kosher salt, two tablespoons black pepper, 1 tablespoon minced garlic, 1/2 cup Dijon mustard, 1 tablespoon chopped fresh rosemary and 1 tablespoon chopped fresh thyme. Apply to surface of lamb.
3. Using a sharp paring knife, make small incisions in thicker parts of meat. Insert a total of 8 to 10 whole garlic cloves in slits.
4. Place lamb on platter and refrigerate, uncovered, overnight.

How to Grill Leg of Lamb

1. Let lamb rest at room temperature for 30 to 45 minutes.
2. Turn half of grill burners on medium-high heat and preheat to 400 F.
3. Place leg over direct heat and sear for 3 to 4 minutes per side.
4. Lower temperature to 325 to 350 F.
5. Place leg of lamb on indirect cooking area. Close lid, but keep grill vents open to create natural convection.
6. Allow approximately 20 minutes per pound to cook lamb to medium rare. Turn leg one to two times as it cooks to avoid burning the bottom. Cook until digital meat thermometer, inserted in thickest part of leg, reaches desired doneness minus 5 degrees. (See doneness guide above).
7. Remove from heat and let rest for a few minutes. Slice and serve.

1. Make a lamb marinade by combining the following ingredients. Place rack in a bag or dish, pour marinade over, seal bag or cover dish and place in refrigerator. Let rest for 1 to 4 hours.

Rack of Lamb Marinade
• 1/4 cup Dijon mustard
• 1/4 cup red wine vinegar
• 2 tablespoons soy sauce
• 4 cloves garlic, smashed
• 2 shallots, thinly sliced
• 4 sprigs fresh rosemary
• 6 sprigs fresh thyme


2. Remove rack from marinade, pat dry and season with salt and pepper.
3. Turn half of grill burners on high heat and preheat to approximately 400 F.
4. Place rack, meat side down, on direct heat area of grill and cook for 4 to 6 minutes or until a nice crust begins to form. Flip over and cook an additional 4 to 6 minutes.
5. Move to indirect heat area of grill and close the lid. Cook rack, turning as desired, until a digital meat thermometer, inserted in the thickest part of rack, reaches desired doneness minus 5 degrees. (See doneness guide above).
6. Remove from heat and let rest for a few minutes. Slice and serve.

Sirloin is a very lean cut of meat, but has a nice fat cap that can help prevent the meat from drying out during the cooking process. This piece of meat can be trussed and cooked as a roast or cooked as a steak.

• 1 tablespoon kosher salt
• 1/2 tablespoon cracked black pepper
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon paprika

1. About an hour before grilling, combine ingredients and generously rub into sirloin. Place on a platter, cover and let rest at room temperature.
2. Turn grill burners on medium-high heat and preheat to approximately 400 F. Once hot, lay the sirloin, fat side down, on the grill. Cook for 6 to 8 minutes, turn and cook for an additional 6 to 10 minutes, or until desired doneness minus 5 degrees. (See doneness guide above).
3. Remove from heat and let rest for a few minutes. Slice and serve.

Our lamb T-bones are packed with flavor and perfect for grilling. Although lean, a small fat cap helps keep meat tender and juicy.

• 1 tablespoon kosher salt
• 1 tablespoon cracked black pepper
• 1/2 tablespoon granulated garlic
• 1 teaspoon dried thyme

1. Ten minutes before grilling, combine ingredients and rub about 1 to 2 teaspoons of spice blend into each chop. Place chops on platter, cover and let rest at room temperature.
2. Turn grill burners on medium-high heat and preheat to 400 F. Place chops on grill and cook for 3 to 5 minutes per side, or until desired doneness minus 5 degrees. (See doneness guide above).
3. Remove from heat and let rest for a few minutes. Serve.

As ground lamb is lean, monitor burgers closely when grilling to avoid overcooking. Breadcrumbs may be added to help keep burgers tender and juicy, or keep a close eye on internal temperature with a quality meat thermometer.

• 1 pound ground lamb
• 2 teaspoons kosher salt
• 1 teaspoon cracked black pepper
• 2 teaspoons minced garlic
• 2 tablespoons chopped fresh oregano

• 2/3 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 2 teaspoons chopped fresh mint
• 1 teaspoon minced garlic
• Salt and pepper to taste

• Toasted buns
• Bibb lettuce
• Tomato slices
• Feta cheese

1. In a medium mixing bowl, combine burger ingredients. Form burgers into 4-ounce patties that are approximately 4 inches in diameter.
2. In a separate bowl, combine the sauce ingredients, cover and refrigerate until ready to use.
3. Turn burners on medium-high heat and preheat to 400 F.
4. Lightly oil grill grates and place burgers on grill.
5. Cook 4 to 6 minutes per side, doing a quarter turn after 2 to 3 minutes on each side.
6. Cook until desired temperature. (See doneness guide above).
7. Build burgers by placing on toasted buns and layering with lettuce, tomato, feta, yogurt sauce and bun tops.

• Salad of tomato slices and mozzarella balls, tossed in a balsamic vinaigrette
• Salad of orange and grapefruit slices and thinly sliced fennel bulbs, tossed in a lemon vinaigrette
• Quartered potatoes, tossed in olive oil, chopped garlic and chopped fresh rosemary, roasted
• Toasted French bread slices, topped with goat cheese spread and marinated tomatoes
• Braised greens, seasoned with vinegar, salt and pepper