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.

Flavorful cut from the lower abdominal area. Fatty and tough cut that requires slow cooking, braising or smoking to become tender.

Herb-stuffed rolled lamb flank

• 1 lamb flank
• 2 tsp Dijon mustard
• ½ cup chopped fresh parsley
• ¼ cup chives chopped
• ½ cup fresh chopped mint
• 1 tbsp olive oil
• 2 onions sliced
• 4 garlic cloves minced
• 1 cup white wine
• 1 cup chicken stock
• Salt and pepper to taste
• Butcher’s twine

Heat oven to 300F.

Season flank with salt and lay muscle side up. Brush with mustard and sprinkle herbs. Roll up tightly and secure with twine.

Heat oil in Dutch oven and brown roll until golden all over. Remove and proceed to cook onion and garlic until soft. Pour in wine and stock, return lamb to Dutch oven and cover with lid.

Bake for 3 hours until tender. Take lamb flank out and tent with foil on plate to rest for 20 minutes.

Skim the gravy of excess fat and add water if too thick. Slice lamb and serve with gravy and a sprinkle of mint.

Bon appetit!