It took us a long time to get grass-fed lamb right. When lambs grow too slow, they start to taste too strong, like mutton. Moreover, there is a big difference between male and female lambs. To get the right fat percentage at the right weight, we only sell males for meat. We sell all our females as breeding stock.

Ground lamb makes a delicious burger, meatloaf, meatball, and more! Try ground lamb in any recipe that calls for ground beef.

Here is a recipe with an option for vegetarians

Kefta and falafel

Ingredients for the lamb meatballs and yogurt sauce

• 1lb ground lamb
• 1 Grated onion
• ¼ cup panko
• 2 cloves garlic minced
• ¼ cup cilantro chopped
• ¼ cup mint chopped
• 2 tsp cumin
• 2 tsp coriander
• 2 tsp paprika
• 1 tsp cinnamon
• 1 tsp cayenne
• 1 ½ tsp salt
• 1 tsp pepper
• 1 cup yogurt
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tbsp lemon juice
• ¼ tsp salt and pepper

Ingredients for the falafel

• 1 15 oz can of chickpeas, rinsed and drained
• 1/3 cup shallots roughly chopped
• 3 garlic cloves chopped
• ½ cup cilantro
• ½ cup parsley
• ½ tsp salt
• ¼ tsp cumin
• ¼ tsp coriander
• Pinch black pepper
• 6 tbsp flour
• ½ cup panko
• Oil for frying

Yogurt Sauce: Combine yogurt, olive oil, 1 crushed garlic clove, cumin, lemon juice and salt and pepper. Set aside.

Meatballs: Mix lamb, onion, panko, 2 cloves garlic and fresh cilantro together and roll into meatballs. Fry in pan with a bit of olive oil turning to brown evenly.

Falafel:

In a food processor pulse chickpeas, shallot, garlic, cilantro, parsley, salt, cumin, coriander and black pepper until a coarse pea-sized mixture forms. Add 6 tbsp of flour and continue pulsing until mixture is fairly smooth but some texture welcome! Form into balls and roll in panko. Heat vegetable oil (about ½ inch high in pan). Use spatula to press down on balls to form a disc, cook for 3 minutes on each side until golden.

Serve with pita bread and some tomato, cucumber, and feta salad. Enjoy!