LAMB COOKING GUIDE
Whether you're grilling chops for a backyard barbecue or preparing a roast for an elegant family meal, Hudspeth River Ranch lamb makes the plate. It's lean and mild and when you buy our lamb, you can count on freshness. Use these simple instructions to make sure your lamb is tender and juicy and cooked jus the way you like it.
GRILL IT
Cut of
Lamb
Size
Cooking
Method
Cooking
Time
Internal
Temp
Cubes, for
Kabobs
Ground Lamb
Patties
Chops, Rib,
or Loin
1"
to
1.5"
2"
Thick
1"
to
1.5"
Thick
Broil / Grill
Broil / Grill
Broil / Grill
8 to 12
minutes
7 to 11 min
15 to 19 min
7 to 11 min
15 to 19 min
Med. 160°F
Med. 160°F
Med. Rare
145°F
Leg Steaks
0.5"
Thick
Broil / Grill
4" from heat
14 to 18
minutes
Med. Rare
145°F
Use the timetable below to estimate the time the lamb should be roasted
A meat thermometer is the best tool to determine the doneness of lamb. Insert the meat thermometer into the center of the meat, being careful not to touch any fat, bone or the bottom of the pan. Cook your freash Hudspeth River Ranch Lamb to desired degree of doneness:
145°F (med-rare)
160°F (medium)
170°F (well-done)
ROAST IT
Cut of
Lamb
Size
Oven
Temp
Cooking Time
(for medium-rare)
Lamb Leg,
Bone In
Lamb Leg,
Boneless,
Rolled & Tied
Shoulder,
Boneless,
Rolled & Tied
Lamb Leg,
Bone In
5 to 7 lbs.
7 to 9 lbs.
4 to 7 lbs.
3 1/2 to 6 lbs.
325°F
325°F
325°F
325°F
20 to 25 min/lb
15 to 20 min/lb
25 to 30 min/lb
35 to 40 min/lb
Chops
1" Thick
325°F
10 to 20 min
HUDSPETH RIVER RANCH LAMB RECIPES
Test out your grilling and roasting skills.
Fresh Mint & Garlic Marinated Grilled
Hudspeth River Ranch Lamb Loin Chops with
Roasted Fingerling Potatoes and Green Beans
4 cloves garlic, minced 2 Tbsp red wine vinegar
1 shallot, minced 1/2 tsp kosher salt
1/2 bunch parsley leaves, chopped 1 tsp black pepper
1/2 bunch mint leaves, chopped 8 Hudspeth River Ranch Loin Chops
1/2 cup extra-virgin olive oil
In a bowl, add the garlic, shallot, herbs, olive oil, vinegar, salt and pepper. Whisk to combine.
Place lamb chops into a bowl and add 3/4 cup of marinade (reserve the remaining marinate for the sauce). Mix to coat thoroughly. Cover and refrigerate for at least 1 hour.
Preheat grill to medium-high heat. Grill the lamb to desired temperature (medium-rare is recommended). Remove from heat and allow the lamb chops to rest for 5 minutes. Drizzle the chops with the reserved mint and garlic sauce.
Serve with roasted potatoes and green beans (recipe follow).
Potatoes
1/4 cup olive oil, divided 1 tsp fresh thyme, chopped
1-1/2 lbs fingerling potatoes 1 Tbsp kosher salt
cut in half lengthwise 1 tsp freshly ground black pepper
4 garlic cloves, crushed
Place a sheet pan in the oven and preheat to 425°F. In a bowl, combine 1/8 cup of olive oil and the remaining ingredients. Toss to coat potatoes. Pour 1/8 cup olive oil onto the hot sheet pan and allow to heat for 1 minute. Place the potatoes onto the hot sheet pan and roast for 20 minutes or until golden brown. Serve immediatley with lamb and green beans.
Green Beans
Kosher Salt 1 Tbsp butter
1/2 lb. green beans, stems removed Freshly ground black pepper
In a large pot, add 1 Tbsp of salt and 2 quarts of water and bring to a boil. Add green beans and cook until tender, approximately 4 minutes. Remove beans from water, place into bowl with butter and toss to coat. Salt and pepper to taste. Serve immediately with lamb and potatoes.
Roasted Leg of Hudspeth River Ranch Lamb
1 whole boneless leg of Hudspeth River Ranch Lamb, approximately 6 pounds
Marinade
4 garlic cloves, smashed 1 Tbsp fresh rosemary, chopped
2 lemons, zested 1 bunch parsley, chopped
1/2 Tbsp fresh thyme, chopped 1 cup olive oil
1 Tbsp freshly ground black pepper 1/4 cup kosher salt
2 Tbsp dried oregano
In a small bowl, combine all ingredients. Rub the mixture on the leg of lamb. Cover with plastic wrap and marinate overnight. Bring the lamb to room temperature and sprinkle with salt. Preheat the oven to 375°F. Roast for 1 hour and 15 minutes or until a thermometer inserted into the center of the leg reads 125°F to 130°F. Cover loosely with aluminum foil and allow to rest for 20 minutes.