NAturally Raised Lamb
Our Maryland and West Virginia Grass fed lambs are raised on ideal pastures and marketed directly from the pasture. No growth hormones or anti biotics are used in lamb production.
FROM AMERICAN LAMB
For those that do not have a lot of experience cooking with American Lamb, determining when it is done is the biggest challenge. An overcooked rack of lamb is an expensive mistake and carving into an undercooked roast can be an embarrassment at a dinner party. Do not rely on guesswork—a good meat thermometer will provide reliable results. DO NOT cut into a roast or chop to check doneness. Use an instant read thermometer to give you a quick, accurate reading.
American Lamb always benefits from rest before serving—the rest allows the meat’s juices to settle. Give thin cuts like chops 5 minutes before serving and allow 20 minutes before carving roasts. Keep in mind that the meat’s internal temperature typically rises 5-10 degrees as it rests. Remove lamb from cooking heat when the thermometer reads 5-10 degrees less than your desired temperature.
We want to share with you how we raise our livestock and how we insure that your lamb is anti-biotic and hormone free. Our partner farm has been providing quality lambs for over 30 years.
Our different cuts of Lamb
Quality Cuts. Delicious Taste.
To see a more detailed cuts click button below.
Have a Question?
Working H Meats and Market would be happy to answer any questions and take any orders you may have. Come visit us, give us a call, or send in a form. We look forward to hearing from you!