Looking for local proteins? Consider adding lamb to your plate! Lamb is a sheep under the age of a year and offers a lean, protein-packed choice with great flavor. While sheep and goat are among the most-consumed proteins worldwide, Americans are often new to trying lamb. If that’s the case for you, use our guide for a great locally-sourced plate!
Buying Michigan Lamb
When buying lamb in Michigan, you have a lot of choices! According to the Michigan Agriculture Council, there are 2,000 producers of lamb throughout the state, which offers plenty of variety in growing practices and purchasing options. Ask your farmer which variety of sheep they focus on, and why! Growers are passionate about flavor and can explain why they choose to grass-feed, raise a ‘hair’ sheep, or more.
Lambs are often purchased by the whole animal, or half animal, and butchered according to your specifications. Purchasing a whole animal often gives consumers more bang for their buck, but those just looking to try out lamb for their household can also purchase by the cut at local farmers markets and even online with Michigan farmers. Find a lamb producer near you using our Find Food and Farms database!
Lab, Cut-by-Cut
Use our guide to plan your plate!
There are 5 primal cuts, or major portions, of lamb:
Shoulder
A shoulder roast is great with carrots, onion, and celery. Serve with rice and vegetables or grind for ground lamb.
Breast and Foreshank
Braise any cut in this area for a hearty stew.
Leg
The leg is great for roasts or lean grind. Butchers sometimes seam out the muscles for smaller roasts.
Rack
Lamb chops or the more elaborate crown roast come from this section of the animal.
Loin
Great cuts from this area include loin chops, tenderloin, and belly (which is cured for lamb bacon or ground for ground meats.)
Cooking with Michigan Lamb
I love pairing lamb with bright, acidic condiments such as a pistachio pistou (an herb, nut and lemon zest condiment or toum (garlicky condiment). It’s also great with naan and pickled onion, salty feta or olives or a classic mint sauce or chimichurri. You can also enhance your dish with Michigan hot sauces, like Grand Traverse Sauce Company’s Castaway or Siren.
Watching the carbs and calories in the new year? Try lamb kebabs. Cube leg meat, marinate in yogurt or herbs and olive oil, then skewer and pair with tzatziki, pickled onions, hot sauce, cucumber, vegetables and rice.
Moussaka is a great example of how to use ground lamb for ‘carbacious’ satisfying winter warmup. Use my recipe, linked here!
Maria Leggett is the Chef for Grand Traverse Sauce Company, Adjunct Butchery Instructor at the Great Lakes Culinary Institute, and private chef for her own company Legit Food. She grew up in the Traverse City region and is a continual advocate for buying local directly from farmers.
Claire Butler is the Content Strategy Specialist for Taste the Local Difference. Contact her at [email protected].