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 cound 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

Leg Steaks

1" 

to

1.5"

2"

Thick

1"

to

1.5"

Thick

0.5"

Thick

Broil / Grill

Broil / Grill

Broil / Grill

Broil / Grill

4" from heat

8 to 12

minutes

7 to 11 min

15 to 19 min

7 to 11 min

15 to 19 min

14 to 18

minutes

Med. 160°F

Med. 160°F

Med. Rare

145°F

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

Chops

5 to 7 lbs.

7 to 9 lbs.

4 to 7 lbs.

3 1/2 to 6 lbs.

1" Thick

325°F

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

10 to 20 min

HUDSPETH RIVER RANCH LAMB RECIPES

Test out your grilling and rosting 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.        

For More Great Recipes 

Click on the link below to download a copy of the

Hudspeth River Ranch

Lamb Cookbook