A Delicious Lamb Chop Recipe for the Whole Family

Garlic Rosemary Lamb Chops

Indiana Farm-to-Table Lamb Meat 317-397-0042

Indiana Farm-to-Table Lamb Meat 317-397-0042


Looking for a new way to prepare lamb meat? Try these juicy rosemary garlic lamb chops! Nothing compliments the smooth flavor of lamb meat better than earthy rosemary. And who doesn’t love the extra kick garlic gives red meat? This combination delivers a savory and succulent meal that no one can refuse. Continue reading for the recipe!

What You Will Need:

1 lb. Lamb Chops
2 Tablespoons Fresh Minced Rosemary
1 Minced Clove of Garlic
4 Tablespoons Olive Oil
Equal Parts Salt and Pepper to Taste
Oven-Proof Sauté Pan
Tongs
Large Bowl

Instructions:

Lamb chops are traditionally served rare to medium rare. If you have folks who prefer meat that is more well-done, you can cook them longer. To cook lamb chops more without drying them out, cook them on the pan first, and then finish them in the oven at 400 degrees Fahrenheit, checking them every 2 minutes. Here’s how to get started:

Start by marinating your lamb shops. In your large bowl, combine all your ingredients, but only 2 tablespoons of olive oil.

Massage the meat with your fingers to incorporate all the marinade.

Once the chops are fully coated, set your bowl inside the refrigerator. For double-ribbed chops, cover your bowl and let the meat sit at room temperature for 30 minutes.

Coat your oven-proof sauté pan with the remaining olive oil and preheat it to high heat.

When the pan is fully heated, drop your chops in and cook each side (all four) for 2 to 3 minutes. Once you place them in the pan, do not flip them until your minutes are up. This produces a nice, flavorful crust on the meat. If are using single-rob chops and you want them medium rare or rare, sear only two sides for one minute each.

Remove the lamb shops from the pan and place them in aluminum foil. Loosely wrap them and let them rest for 5 minutes.

Now you are ready to enjoy! Recommended sides that pair excellent with lamb chops include whole grain rice, mashed potatoes, celery root and carrots, mixed green salad with cranberry vinaigrette dressing, and a table Merlot.

Looking for Local, Farm-to-Table Lamb Chops?

Viking Lamb LLC 317-397-0042

Viking Lamb LLC 317-397-0042

Call Viking Lamb LLC at 317-397-0042 to buy fresh, local lamb meat straight from our farm, right here in Morristown, Indiana. We are a family owned and operated lamb meat farm that provides a wide range of fresh lamb meats and lamb meat products, all of which can be customized, shipped, and more. Request a free estimate, anytime!

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Make Your Own Lamb Jerky

With a few simple ingredients and a trusty oven, you can make homemade lamb jerky that is both healthy and delicious!

Indiana Farm-to-Table Lamb Meat 317-397-0042

Indiana Farm-to-Table Lamb Meat 317-397-0042

Homemade lamb jerky is not a challenging project. It doesn’t take weeks of drying out in a 100 year old underground cedar shelter. Instead, you can start in the morning and enjoy your jerky by mid-afternoon! All you need are some common grocery store items and a dehydrator. If you don’t have a dehydrator, you can simply use your oven. Just be sure to get yourself some quality baking sheets with fitted racks, and your results should be the same.

Continue reading to learn what you will need to make your own lamb jerky, and how to get started. Once you learn the basic guide to making lamb jerky, you can begin using your imagination and create your own unique flavors and versions! The possibilities are literally endless!

What You Will Need:

🗹 If using an oven, you will need baking sheets with fitted racks and liners.

🗹 If using a dehydrator, your kit should come with all the necessary components. Follow the manufacturers’ instructions for setup and operation.

🗹 The best cut of lamb to use for making jerky is lamb flank steak. You can find this cut at your local butcher, or custom request it from your lamb meat provider.

1 ½ lbs. Lamb Flank Steak
1/4 Cup Worcestershire Sauce
1/4 Cup Soy sauce
1/2 tsp. Garlic powder
1 tsp. Onion powder
1/4 tsp. Pepper
1/2 tsp. Salt
Vegetable Oil Cooking Spray
Large Mixing Bowl
Large Food Container and Fitted Lid

Preparation:

➀ Start by prepping your meat. Trim all the visible fat.

➁ Place your meat in the freezer for 1 hour. It should be firm, but not hard or frozen.

➂ Take your meat out of the freezer and cut it into ¼ inch thick jerky slices. Place aside.

➃ In your large mixing bowl, combine the soy sauce, Worcestershire sauce, and seasonings until they are completely dissolved.

➄ Add the lamb meat to the bowl and use your hands to mix the seasonings onto the meat. Be sure the meat is fully-coated.

➅ Place your seasoned lamb meat in your large food storage container and cover it with the lid. Be sure it is air-tight.

➆ Place your container in the refrigerator and let it marinate for at least 8 hours, stirring occasionally. For ultimate flavor, it is best to wait one full day.

➇ After several hours in the refrigerator, take your meat

Drying Directions:

❶ If you are using a dehydrator, generously coat the racks with vegetable cooking spray. If you are using your oven, place the racks over your rimmed baking sheets and coat them with cooking spray.

❷ One piece of meat at a time, shake off any excess liquid and place each strip onto your racks. Do not overlap the strips, but keep them close together.

❸ Meat should be dried at 140 degrees Fahrenheit. Preheat your oven or set your dehydrator according to the manufacturers’ instructions.

❹ Cook your jerky for 6 to 8 hours, or until it cracks (not breaks) when you bend it. Be sure to let the jerky cool for 5 minutes on the rack before you taste it.

Congrats! You Just Made Your Own Lamb Jerky!

Store your lamb jerky in a cool, dry place. Use containers that are air-tight and insect-proof. You can also refrigerate or freeze your lamb jerky, but keep in mind that cold jerky will accumulate moisture from within the air when you take it out of the cold.

Where to Get Quality Lamb Cuts at Affordable Prices

Viking Lamb LLC 317-397-0042

Viking Lamb LLC 317-397-0042

Call Viking Lamb LLC at 317-397-0042 to buy fresh, farm-to-table lamb meat that has been locally-raised and processed right here in Central Indiana. All of our lamb meat comes in a wide selection of cuts, including custom-requests, and is USDA inspected and certified, state certified, and entirely hormone and antibiotic-free! Call 317-397-0042 for purchasing and shipment information, today.

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Tips for Freezing and Thawing Lamb Meat

Indiana Farm-to-Table Lamb Meat 317-397-0042

Indiana Farm-to-Table Lamb Meat 317-397-0042

Lamb is a terrific nutritional alternative to the traditional red meat options you commonly see at the market. You can find lamb meat at almost any local grocery store, butcher shop, or specialty meat store; but those who want the freshest lamb meat choose the farm-to-table route by purchasing directly from a local sheep farm. When it comes to buying lamb meat, the process couldn’t be simpler; however, many people, especially those who have never prepared lamb before, have questions about how to store and thaw lamb meat. Because lamb is a bit different than other red meats, it requires a special course of storing and thawing.

Continue reading to learn some helpful tips for keeping your fresh lamb meat as fresh as possible!

Storing Lamb in the Refrigerator

When you buy your lamb and bring it home, you want to immediately store it in the freezer if you are not preparing it within a few days. If you are going to cook your lamb within a few days, you can store it in the refrigerator. Cuts such as stew meat and ground lamb should not be stored for longer than 2 days in the refrigerator. Cuts like chops and roasts can be stored for 3 to 4 days. If you are going to put your lamb meat in the refrigerator, temperatures should be below 40 degrees Fahrenheit. The recommended temperature is between 35 and 37 degrees Fahrenheit.

Storing Lamb in the Freezer

If you are storing your lamb meat in the freezer, be sure temperatures are below 2 degrees Fahrenheit. When it comes to freezer storage, it is important to use your lamb meat within 5 months. It is also helpful to wrap it in plastic, either with plastic wrap or a zip freezer bag, if you plan on storing it for this long. This will help retain the freshness and flavor of the meat. Just be sure the bag is airtight for best results.

Thawing Lamb Meat

There are 3 primary ways to thaw lamb meat. The method you choose all depends on your personal preferences and your available resources. The first method of thawing uses the refrigerator. This is probably the most common method of thawing meat, namely because it protects the flavor and structural integrity of the meat the best. To use the refrigerator to thaw lamb meat, simply place it on a plate and leave it in the fridge for 24 hours. If it is not completely thawed by the time you need to cook it, place it under the sink faucet and very gently trickle cold water over it for 15 minutes or so.

This brings us to the second method of thawing lamb meat, which is using cold water. Leave the lamb meat in it packaging if it is waterproof; if not, put it in a plastic zip bag, and then place it under the faucet. Fill the sink with cold water and put in the drain stopper, then submerge the lamb into the water. Let it sit like this for several hours, changing the water every 30 minutes or so. Once it is thawed to room temperature, you must cook it immediately.

You can also thaw lamb meat in the microwave. If you do, however, you must cook the lamb immediately. You cannot refreeze it or put it back into the fridge. This would reduce the quality of the meat. All microwaves are different, so you would need to refer to your owners’ manual for defrosting instructions. Just be sure that you are not cooking the lamb meat.

Note: To get the best cuts of lamb, look for soft pink-to-red centers and delicate white marbling throughout.

Buy Farm-to-Table Lamb Meat

Viking Lamb LLC 317-397-0042

Viking Lamb LLC 317-397-0042

Call Viking Lamb LLC at 317-397-0042 to buy fresh, local cuts of lamb straight from our farm, right here in Morristown, Indiana. We are a family owned and operated lamb meat farm that provides a wide range of fresh lamb meats and lamb meat products. Call and request a free phone estimate, today!

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Common Cuts of Lamb

Indiana Farm-to-Table Lamb Meat 317-397-0042

Indiana Farm-to-Table Lamb Meat 317-397-0042

Broaden your dinner table options by learning the common cuts of lamb and the best methods for preparing them.
One of the top recommendations for buying lamb meat is to always buy local, organic, and free-range lamb meat. Not only does this promote the highest level of nutrition, it delivers an authentic, true-to-taste lamb dish. Once you have found a local Indiana lamb meat provider, you can choose any cut of lamb you desire. You can choose from the most common, standard cuts of lamb, such as chops, loins, shoulders, necks, rack, leg, shank, and rump. Continue reading to learn a little more about each cut of lamb just mentioned, and their recommended cooking methods.

Lamb Chops, Cutlets, and Racks

Lamb chops, cutlets, and racks are usually the priciest cuts of lamb because they are extremely delicious and tender. They are cut from the ribs of the lamb, and generally cooked individually over an open grill. A rack of lamb is the same thing as cutlets and chops, except it is not cut individually, and instead, cooked as a whole. Often times, they are trimmed “French-style”, which is when the lamb meat is scraped from the ends of the rib bones. This is known to deliver a fancier plate presentation. It is recommended to roast lamb chops and racks. Cook them until they have a light pink, sizzling center. You can pair them with mashed potatoes and baby carrots, or serve them ala carte, lollipop style.

Lamb Loin Chops

Loin chops are a bit different from regular lamb chops since they come from the waist of the animal. They are essentially tiny, two part T-bone steaks, with one side the fillet and the other the loin. They are great when they are grilled or barbecued, and paired with seasonal vegetables and fruits. You can try to implement some Moroccan or Mediterranean seasonings into the rub too.

Lamb Shoulder

Lamb shoulder is known for its succulent, rich flavors. In fact, it is arguable that lamb shoulders deliver the most flavor in comparison to other cuts of lamb. Perhaps this is because the lamb shoulder is a part of the animal that works hard, and develops strong. Although this means it takes longer for the meat to tenderize, it is an incredibly delicious and hearty meal when slow cooked and paired with a roasted mirepoix and fragrant spices. It is important to cook lamb shoulder on the bone so that it falls off when tender. You may also want to consider an herb rub of mint or rosemary, garlic, sea salt, black pepper and olive oil.

Leg of Lamb

A leg of lamb is a perfect celebratory dinner center piece. They are similar in consistency to lamb shoulders being that they are an area of the animal that are worked hard. This means they have a great flavor, but take a little longer to tenderize. Since it is a lean muscle, it is important to not overcook it, otherwise you’ll end up with meat that is too dry. A garlic, mustard, and herb oil rub will do the trick. Just roast in the oven and finish on the grill!

Lamb Rump

Lamb rump is a flavorful cut of meat that comes from the rear end of the animal. It encompasses a lot of the attributes of the other cuts of lamb because it is lean, tender, and very flavorful. Try pan frying your lamb rump, and then finishing it up in the oven for a few minutes. You can also cut them into chops and grill them or pan dry them individually. Cook until you get that perfect steaming pink center.

Lamb Shank

Lamb shanks come from the lower part of the back legs of the lamb. Here, the meat has lot of collagen, which means it is flavorful “melt-in-your-mouth” tender. Not only is it simple to prepare, it is one of the cheaper cuts, making it cost-effective too, so it’s a fail-safe dinner selection for any occasion. Try one in a slow cooked stew, and pair with a delicious stout or porter.

Lamb Necks

The neck and neck fillet are two common cuts of lamb. They are connected to the lamb shoulder, but a professional butcher can separate them for you. Not only is it cheap, lamb neck is available at most local butchers and grocery stores. However, it is best to procure your lamb meat from a local sheep farmer. The meat can be cooked similar to a lamb shoulder, but it can also be seared on high heat and cooked like steak. If you cook it low and slow, try pairing it with some buttery mashed potatoes. If you pan fry it, pair it with some fresh vegetables.

Local Indiana Lamb Meat

Viking Lamb LLC 317-397-0042

Viking Lamb LLC 317-397-0042

Call Viking Lamb LLC at 317-397-0042 to buy fresh, local cuts of lamb straight from our farm, right here in Morristown, Indiana. We are a family owned and operated lamb meat farm that provides a wide range of fresh lamb meats and lamb meat products.

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How to Make Succulent Lamb Sliders

Make your next summer cookout a hit with something new and delicious on the menu!

Indiana Farm-to-Table Lamb Meat 317-397-0042

Indiana Farm-to-Table Lamb Meat 317-397-0042

Lamb meat is a tasty, nutritious red meat that comes from sheep. By processing lamb meat early on, between 4 and 6 months, it remains true-to-taste, thus preventing it from becoming its sister meat, mutton, which delivers a gamier, earthier flavor. Lamb is versatile and easy to cook with, making it a delicious choice for any meal time. The fun part about cooking with lamb is all the different options you have in terms of recipes.

There are the traditional ones to choose from, like roast and lamb shoulder, which are always a hit! But if you are looking to surprise your friends and family at your next summer cookout, you should consider a lamb dish that is a treat for everyone. Who doesn’t like a good burger, right? Well lamb sliders are something that will “wow” your guests, and they are easy to make!

Pair them with your favorite summertime side dishes, like a cool and tangy slaw and a summer salad with strawberries and mandarin oranges! You can also whip up a homemade lemonade to wash it all down with! Continue reading to learn how to make delicious, succulent lamb meat sliders that your whole family will love!

The Recipe Calls For:

🥄 20 Minutes Preparation Time
🥄 7 Hours Cook Time
🥄 Slow Cooker
🥄 2 ¼ Pounds Boneless Leg of Lamb, Trimmed of Fat
🥄 1 Medium Onion, Cut in ¼ Inch Pieces
🥄 1 Cup Barbeque Sauce of Choice
🥄 1 Large Cucumber, Seeded and Cut into ¼ Inch Pieces
🥄 1 Large Carrot, Peeled and Shredded
🥄 1 Cup Pitted Prunes (optional)
🥄 ½ Cup Fat-Free Plain Greek Yogurt
🥄 2 Tbsps. Cider Vinegar
🥄 1 Tbsp. Fresh Dill, Chopped
🥄 ½ Tsp. Kosher Salt
🥄 20 Slider Buns, Lightly Toasted (whole wheat recommended)

Side Notes:

Be sure you start early in the day since the recipe will cook in your slow cooker for up to 7 hours. If you are planning an afternoon cookout, you will need to plan accordingly. You can even start the recipe the night before! You can use any sauce and slider bread you like, but it is recommended to use an all-natural barbeque sauce and whole wheat sliders.

Getting Started:

Thoroughly combine the lamb meat, barbecue sauce, onion, carrot, prunes (if you choose), salt, and pepper in your slow cooker. Set it on LOW for 7 hours (or until tender).

In a separate bowl, combine the Greek yogurt, cucumber, dill, salt, and pepper. Then set it aside in the refrigerator.

After 7 hours, check the lamb meat to see if it is tender. You should be able to pull it apart with a fork. When it is ready, shred the meat using two forks at a time.

To serve:

Place ½ cup of shredded lamb meat on each slider. Top with a generous dollop of your cucumber yogurt condiment. ENJOY!

For the Freshest and Tastiest Farm-to-Table Lamb Meat in Indy, Call Viking Lamb LLC!

Viking Lamb LLC 317-397-0042

Viking Lamb LLC 317-397-0042

Call Viking Lamb LLC at 317-397-0042 to buy fresh, farm-to-table lamb meat that has been locally-raised and processed right here in Central Indiana. All of our lamb meat comes in a wide selection of cuts, including custom-requests, and is USDA inspected and certified, state certified, and entirely hormone and antibiotic-free!

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Frequently Asked Questions About Lamb Meat

Indiana Farm-to-Table Lamb Meat 317-397-0042

Indiana Farm-to-Table Lamb Meat 317-397-0042

Are you tired of using the same old predictable chicken and beef dishes for your family get-togethers? Well there’s another healthy and delicious option out there that many cooking lovers tend to overlook, and that’s lamb meat! You can easily change up your everyday meal plan with some tasty lamb meat dishes. Lamb is easy to find, easy to prepare, and widely versatile! It can be marinated, seasoned, and cooked in an infinite number of ways, making it a convenient substitute for almost any chicken and beef dish.

Before you decide to prepare a wonderful lamb meal, be sure to get the answers to all your lamb meat questions so that you can better understand what to expect when cooking with lamb. Continue reading to learn the answers to some of the most frequently asked questions we get about lamb meat.

🍖 When is Lamb Available?

Many people wrongly assume that lamb meat is seasonal. Lamb meat is available all year long, in every season. You can purchase lamb meat from your neighborhood butcher, grocery store, or even a local lamb farm.

🍖 Why Should I Buy Local Lamb Meat?

Buying local is important for many reasons. Lamb meat fresher since it does not travel far from source to table, and fresher meat is healthier meat. Furthermore, buying local supports the local economy and farmers who work in the industry.

🍖 Why is Lamb More Expensive?

Lamb is priced similarly to beef and pork cuts, but is still an economical dinner selection. The more inexpensive cuts of lamb tend to be shoulder chops, stew meat (kabobs), and ground lamb. These cuts usually retail below ten dollars.

🍖 How Many Heads Does a Lamb Leg Feed?

This depends on the type of leg roast. A standard, American bone-in lamb leg weighs an average of 8 to 10 pounds. This is a large amount, and can easily feed a group of 16 or more. A standard, American boneless lamb leg weighs an average of 6 to 9 pounds. This is a large amount, and can easily feed a family of 18 or more.

🍖 Should I Only Eat Lamb Occasionally Since it’s Red Meat?

Lamb meat can be a part of a nutritious and sensible diet. Lamb is rich in nutrients and meets all the FDA requirements for lean meat. A 3 ounce portion contains an average of 175 calories or less, and provides more than quadruple the amount of essential omega-3 fatty and alpha-linolenic acids compared to a similar portion of beef.

Buy Farm-to-Table Lamb Meat in Indiana!

Viking Lamb LLC 317-397-0042

Viking Lamb LLC 317-397-0042

Call Viking Lamb LLC at 317-397-0042 to buy fresh, farm-to-table lamb meat that has been locally-raised and processed right here in Central Indiana. All of our lamb meat comes in a wide selection of cuts, including custom-requests, and is USDA inspected and certified, state certified, and entirely hormone and antibiotic-free! Call 317-397-0042 to request an estimate or to place an order
for fresh lamb meat, today.

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The Real Difference Between Lamb and Mutton

Indiana Farm-to-Table Lamb Meat 317-397-0042

Indiana Farm-to-Table Lamb Meat 317-397-0042

People have heard the terms, they may have even used them from time to time, but many are confused about the actual meanings. Lamb, mutton, and even the term hogget, are all used interchangeably, which is incorrect. That is because there are major differences between lamb meat and mutton meat, as well as hogget. Continue reading to clear up any confusion you have about these important lamb terms.

Lamb Meat

Lambs are young, domestic sheep. That means lamb is the meat of a young sheep. However, the age of the lamb will differentiate it from hogget, and furthermore, mutton. A sheep under one year of age is considered a lamb, but meat from lambs under one year of age is not always lamb meat. When a lamb is still under two years of age, they are not yet a full-grown adult, so the meat of the animal is referred to as hogget. This term is rare in the United States, and is more common in Commonwealth countries. Finally, when a lamb has crossed their 2-year birthday, they enter adulthood, making their meat mutton.

Lamb – a baby sheep, under one year of age. When the meat is processed early on, between 4 and 5 months, it is a tender lamb meat that is lighter in color and retains a true lamb meat flavor. When lambs are processed after that time, their meat takes on different characteristics.

Hogget – A juvenile lamb that is older than 5 months, but younger than 2 years old will produce a darker, gamier flavor of meat commonly referred to as hogget. In the U.S., this meat is simple called mutton or lamb.

Mutton – The meat of an adult sheep, age 2 years and older, is called mutton. It is a darker meat, less tender than lamb, and retains a gamier flavor. In South Asia, mutton is also used to describe goat’s meat.

Buy Fresh Lamb Meat in Indiana

Farm-to-Table Foods

Indiana Farm-to-Table Lamb Meat 317-397-0042

Call Viking Lamb LLC at 317-397-0042 to procure fresh, farm-to-table lamb meat in Indiana. Our lambs are locally-born and raised right here on our farm, so you can trust the freshness and authenticity of our meat products. We offer a wide selection of lamb cuts, including whole lambs, half lambs, quarter lambs, lamb chops, summer sausages, and much more. Call 317-397-0042 for purchasing and shipment information, today.

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Lamb Meat Nutrition Facts

Indiana Farm-to-Table Lamb Meat 317-397-0042

Indiana Farm-to-Table Lamb Meat 317-397-0042

If you have ever tasted lamb, you know it is a delicious red meat that is loaded with flavor. But it is also nutrient-rich, providing a wide source of essential vitamins and minerals, including B12, selenium (Se), and zinc (Zn). And since lamb meat is an all-natural, organic, and hormone-free food, you can feel great about making a healthy and responsible meal choice. If you are looking for a new healthy addition to your restaurant menu or weekly family dinners, lamb meat is a perfect choice for flavor, quality, and nutrition! Continue reading to learn more facts about lamb meat and nutrition, and consider it for your next family dinner. Just be sure to always choose locally-raised and processed lamb meat!

Basic Numerical Nutrition

3 Ounces of Boneless Cooked Lamb Meat:

Calories = 248
Calories From Fat = 159
Fat = 17.66 grams – 27%*
Saturated Fat = 7.447 grams – 37%*
Polyunsaturated Fat = 1.274 grams
Monounsaturated Fat = 7.439 grams
Protein = 20.68 grams
Carbohydrates = 0 grams
Cholesterol = 82 milligrams – 27%*
Sodium = 335 milligrams – 14%*
Fiber = 0
Sugar = 0
Vitamin A = 0%*
Vitamin C = 0%*
Calcium = 1%*
Iron = 9%*

CALORIC ANALYSIS = 66% FAT and 34% PROTEIN

* Percent Daily Values are based on a 2000 calorie diet. Daily values may be higher or lower depending on your individual caloric needs. SOURCE: Fatsecrete.com

Additional Lamb Meat Facts

🍖 The Food and Drug Administration declares that a 3 ounce portion of cooked lamb meat meets the requirements for lean meat. That is because it has less than 10 grams of fat and less saturated fats and cholesterol.

🍖 In lean cuts of lamb, 40% of the fat is monounsaturated, which interestingly enough, is the same type of fat in olive oil.

🍖 A mere 3 ounces of lamb meat is enough to provide 5 times the omega-3 fatty acids and alpha linoleic acid in an equal portion of beef. In fact, this portion of lamb meets the daily fact and cholesterol recommendations of the Dietary Guidelines for Americans.

🍖 Eating 3 ounces of lean meat a day can reduce overeating and provide longer periods of felling full, which assists greatly with weight loss plans.

Indiana Lamb Meat

Viking Lamb LLC 317-397-0042

Viking Lamb LLC 317-397-0042

Call Viking Lamb LLC at 317-397-0042 to buy fresh, farm-to-table lamb meat that has been locally-raised and processed right here in Central Indiana. Our flocks are fed an organic diet of grain feed, pasture grass, and spring water, and then finished on corn to enhance the flavor profile of the meat. And all of our lamb meat comes in various cuts, including custom-requests, and is USDA inspected and certified, state certified, and entirely hormone and antibiotic-free! Call 317-397-0042 to request an estimate or to place an order for fresh lamb meat, today.

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The Benefits of Farm-to-Table Cuisine

Indiana Farm-to-Table Lamb Meat 317-397-0042

Indiana Farm-to-Table Lamb Meat 317-397-0042

Have you ever noticed that fruit picked straight from the vine is more delectable than the fruit you pick up at the grocery store? Or that farmers’ markets seem to always have the best meats and produce? It’s because local foods are just plain better. They don’t travel as far, so they maintain their level of freshness and quality.

But aside from taste, there are several other benefits of farm-to-table eating. These benefits are the reasons why farm-to-table cuisine is becoming an increasingly popular trend all across the country! And you too can join in on the movement in your hometown! Continue reading to learn the top 5 benefits of eating farm-to-table foods, and where to find quality farm products near you.

Top 5 Farm-to-Table Benefits:

It’s Healthy for You

Local food is healthier because it doesn’t travel for miles and miles before arriving at its retail destination and it is free of preservative chemicals. When it comes to just produce, local yields are not picked early and left to ripen during its transit. So the fresher it is, the more nutritious. And fruits and vegetables that are picked right before consumption retain the highest amount of nutrients and vitamins.

It’s Good for the Environment

Since there is very little transit involved in distributing local foods, farm-to-table cuisine is also good for the environment because it requires less fuel to get the job done. This means less invasive mining for natural resources and less harmful emissions, making it a sustainable practice.

It Benefits Local Economies and Farmers

When foods are outsourced from other cities and states, it doesn’t help out the local economies at all. Farm-to-table cuisine supports the local economy and gives vendors and farmers the business they need to thrive. At the same time, it keeps the cost of produce and meat down.

It Supports Animal Welfare

Big, profit-driven companies are known to use inhumane methods of animal management. Independent local farms have smaller operations. Not only do they have the time to pay close attention to their animals, they are naturally committed to the upmost standards of animal welfare and use a concentrated approach to manage their livestock. And healthier happier animals makes for better-tasting cuisine.

It Improves Restaurant and Retailer Business

Since the demand for farm-to-table foods is increasing, restaurants and retailers benefit from more business if they have local products on their menus. And because local is cheaper, it also keeps overhead costs down. The trend is even starting to spread to farm-to-cafeteria and farm-to-school cuisines!

Finding Farm-to-Table Foods Near You

Whether you are looking for fresh local produce or meat, Indiana has the resources you need. You can research local farmers’ markets, look for restaurants and grocers that offer farm-to-table foods., or ask around your community for recommendations. If you are a retailer looking to add a farm-to-table touch to your menu or inventory, contact a local farm directly for the best deals.

Local Indiana Lamb Meat

Viking Lamb LLC 317-397-0042

Viking Lamb LLC 317-397-0042

Call Viking Lamb LLC at 317-397-0042 to buy fresh, local lamb meat straight from our farm, right here in Morristown, Indiana. We are a family owned and operated lamb meat farm that provides a wide range of fresh lamb meats and lamb meat products.

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Viking Lamb Meat Launches a Brand New Website!

Viking Lamb LLC has officially launched their new and improved lamb meat website!

Viking Lamb LLC 317-397-0042

Viking Lamb LLC 317-397-0042

Check out our informative, easy-to-navigate website for information and advice about farm-to-table lamb meat for Indianapolis and Central Indiana! Viking Lamb LLC is a locally owned and operated family farm that specializes in fresh, farm-to-table lamb meat and lamb meat products. You can view our Lamb Meats page to take a look at all the Cuts of Lamb we offer!

Choose from a wide inventory of lamb, both bone-in and bone-out, ranging in everything from lamb shoulders, steaks, and shanks, to chops, brats, summer sausages, and more! You can even order whole lambs, half lambs, quarter lambs, legs, knuckles, bellies, French racks, and ribs! But it doesn’t stop there; you can also purchase prepared lamb meat, including ground, minced, chopped, pattied, and more!

Our Grass and Grain-Fed Lamb Meat is 100% Growth Hormone & Stimulant-FREE!

When you visit their brand-new website, you will get the information you are looking for right away! You will also find fun and informative pages that give you a first-hand look at our farming operation and sales process. Check out our FAQS page for answers to frequently asked questions about lamb meat. Did you know that May 7th is National Leg of Lamb Day? It’s true!

And on our How to Buy page, you will find all the Indiana wholesalers, retailers, restaurants, and stores we provide our fresh and flavorful lamb meat products to. You can either order our lamb meat for personal use, or make it a part of your “farmers” market, bar, pub, restaurant, hotel, or butcher shop!

Learn More About Us!

Viking Lamb LLC 317-397-0042

Viking Lamb LLC 317-397-0042

When you visit our brand new lamb meat website, be sure you don’t miss out on Our Story! You will learn how we started and came to be one of Indiana’s leading distributors for grass and grain-fed lamb meat! You will also discover how we make sure our products are the freshest and most flavorful around!

Feel free to go to our Contact Us page and send in an email with any inquiries or questions you have about our company. You can contact our office directly at 317-537-1099 during regular business hours for free estimates or information about our farm-to-table lamb meat products, prices, and availability.

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