COOKING WITH LaMB

Storage

Local lamb is often sold frozen and can be stored for months this way. Fresh or defrosted lamb should be cooked within the week.

Lamb can be found locally year-round.

The USDA recommends whole cuts be cooked to a temperature of 145 degrees Fahrenheit, with ground lamb and lamb sausage cooked to 160 degrees.

Ready for next year’s strawberries already? Start drooling with this great way to use them in a savory setting from Abra Beren’s Pulp.

Try this Moussaka recipe from Maria Leggett, Adjunct Butchery Instructor at the Great Lakes Culinary Institute and private chef at Legit Food.

Take any larger cut of meat to make these easy braised tacos with Michigan beer!

Try this easy recipe to use lamb hearts, paired with a ramp chimichurri, for your next Spring camping trip!