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The timing of the lambing is intentional — as is every step of the rotational grazing management system our Head Shepherdess, Jacqueline Smith, employs at the farm. We sat down with Jacqueline to learn more about springtime on the farm, the realities of lambing season, and the seasonal activities in a pastured grazing system.
Everything we do at Central Grazing Company begins with the soil. And for our Head Shepherdess, Jacqueline Smith, that all starts with the lambing season in the spring. The timing of the lambing is intentional — as is every step of the rotational grazing management system Jacqueline employs at the farm. The process is designed to build and improve the health of the soil, which is the foundation for a healthy pasture, healthy sheep, and healthy meat for the customers of Central Grazing.
"We run a flock of about 350 ewes on 400 acres, but the carrying capacity is closer to 800 sheep for that acreage," says Jacqueline. "As our pastures continue to improve under our rotational grazing management practices, we can continue to add more sheep, the biodiversity and soil microbes will continue to improve, and we will provide higher nutritional value for the sheep, meaning we will provide more nutrition from the same amount of space.”
We sat down with Jacqueline to learn more about springtime on the farm, the realities of lambing season, and the seasonal activities in a pastured grazing system.
Let's take today as an example. We are going to sort market lambs from breeding ewes. While we are sorting, we will perform medical checks and evaluations on all the sheep and administer ear tags for those who lost or need them. This work is all done by me, one full-time employee, and one part-time employee.
In early March, our sheep are starting to lamb. We use the word "Lambageddon" to describe lambing season because it is such an intense time on the farm. When the ewes start having lambs, there will be a few, then a pause, and then there will be a handful of days with 20-plus lambs in a single day.
We are also caring for "bottle lambs" during this period. Some ewes, for a variety of reasons — cold spring, weak mothering instincts, too many lambs, so on — need extra support caring for their lambs. We hand-feed these lambs. We start with providing colostrum from ewe's milk if possible, then milk replacer, using special rubber nipples on water bottles. Then the lambs switch to a bucket-feed system, where we hang buckets with milk replacer on a fence line with a series of nipples attached to the bottom edges of the bucket for the lambs. We do that until the lambs are fully weaned.
All of the sheep, including the lambs, always remain on pasture. The lambs we are hand-rearing stay in special pens right alongside the flock, so they all stay in contact.
We have six livestock guardian dogs, including Spanish Mastiff/Polish Tatra crosses and Great Pyrenees. They are all Old World breeds, ones who would be raised with the flock and travel with the shepherd into the mountains as the flock grazed. These dogs are not pets — they are working animals bred and trained to guard the flock from our main threat, coyotes. We have two new puppies – Karkachan/Maremma crosses — who protect this year's batch of lambs.
Sheep have a five-month gestation, which we time so that the lambing period happens right before the spring grass growth. This way, the moms and lambs take advantage of the new spring grasses, and the lambs can learn to work in this rotational pasture system. We use temporary, mobile electric fencing to hold and move the flock. We mow the paddock areas along the fenceline, then set the fence along that mowed path. We move the water, minerals, and sheep into the paddock. There are guardian dogs that stay both within and around the perimeter.
We do fast rotations after the first tender grasses gain a little hardiness. We start rotating the flock daily, typically from April through December. We aim for a 90-day resting period between the places we graze to let the roots grow deeper, stabilizing the soil. The long roots tap into groundwater, making the pastures more resilient from drought and creating more biodiversity on top of the soil. Our rams are in with the ewes for about half of the year, as they mate seasonally.
In December, we move the flock into a winter paddock area. We select where to keep the flock based on the needs of the land, where they can provide weed suppression and targeted nutrient-density improvement. This also lets the other pasture areas grow in, giving the flock tender spring greens that haven’t been trampled.
Our goal is to be 100% grass-fed, and as part of that goal, we are working on improving the genetics of our flock. We select for good mothering skills, proficiencies of converting grass into muscle, and twinning rates — we like to see about two lambs per ewe, three for the top performers. Every year, we are also improving the pasture to have an abundance of stockpiled grasses for our sheep in the growing and off-growing season.
Stay in touch and keep up with news from the farm, updates on building a regenerative food and farming system, and recipes and offers for pastured meat and lamb by signing up for our newsletter!
To ensure your lamb cooks evenly, take it out of the fridge 30 minutes before cooking to allow it to come to room temperature.
When cooking lamb, it is important to consider the cut of meat. Fattier cuts of lamb should be roasted long and slow at a low temperature, while leaner cuts of meat should be cooked at a high temperature for the first several minutes and then at a lower temperature the rest of the time. Braising is a popular technique for cooking less-tender cuts of lamb. This involves roasting or simmering the meat with a small amount of liquid in a tightly covered pan. Braising helps break down the meat's connective tissues, resulting in a tender and flavorful dish. For smaller, thinner cuts, such as chops or steaks, a simple marinade followed by a quick cook time on a hot grill will result in flavorful, tender meat.
Your cooking time will vary depending on the size and cut of the lamb. Using a meat thermometer to check for doneness is important, as individual cuts may vary in cooking time. Insert the thermometer into the thickest part of the meat and check the temperature.
Download our full temperature guide for a full rundown of internal temperatures and cook times for different lamb cuts!
“Primal cuts” refers to the first piece of meat to be separated from the carcass of an animal during the butchering process, hence the name. These are generally large sections of the carcass, often referred to as “primals.” The primals are broken down further into secondary and tertiary cuts, or “sub-primal cuts,” which are the cuts you will typically find to purchase by name.
Lamb has five primals: shoulder, breast, rack, loin, and leg. Below, we’ve organized the cuts according to the primals and the various sub-primal cuts they can be broken down into. For each cut, we’ve provided cooking techniques and, when available, recipes in our collection to help you learn how to cook every cut of lamb. You’ll also want to refer to the temperature guide above to cook the meat to your preferred doneness.
Lamb neck is an under-utilized cut of lamb that you can often find relatively cheap, making it an excellent option for lamb lovers on a budget. Lamb neck can be sold in different forms, such as cut into small fillets or diced as "braising lamb." It can also be bought as bone-in lamb neck steaks, which are perfect for long, slow-cooked stews or curries.
Lamb neck contains a little sinew and silver skin that can be trimmed away easily, and it is nicely marbled with a little fat. A fillet of lamb neck is easily suited to feeding about 2-3 people.
Since lamb neck is a muscle, it can be tough if not cooked correctly. A low and slow cook is the safest way to achieve tender meat. As the cut is relatively small, a good 90-minute to two-hour braise will leave you with meat that falls off the bone, resulting in a delicious off-cut that is a great alternative to beef short ribs or lamb shoulder for a dinner party menu.
The shoulder is a heavily exercised muscle, so the stew meat cut from this primal can be tough and chewy. However, it is also highly flavorful, perfect for slow-cooking dishes.
Simmer the lamb stew over low heat so the liquid bubbles gently around the meat to prevent the excess fat from emulsifying and making the finished dish greasy. Check stew meat dishes after about 45 minutes for tenderness, as overcooking stew meat will cause it to fall apart and lose moisture.
Lamb stew meat is versatile and can be used in a variety of dishes. It can be used to make traditional stews, casseroles, and curries.
Lamb shoulder chops, also known as blade chops, are a delicious and versatile cut of meat that comes from the top front leg of the lamb. Lamb shoulder chops are best cooked bone-in, as this helps to tenderize the meat and impart more flavor. The bone-in chops can be cooked quickly or seared, which makes them ideal for a quick meal or BBQ. Lamb shoulder chops absorb marinades well, making the chops more tender and flavorful. Cover the chops with your favorite marinade in a resealable bag and let them marinate for at least an hour before cooking or even overnight.
Alternatively, the bone-in chops can be braised or slow-roasted, which is great for family meals or entertaining guests. While shoulder chops are thinner than other cuts of lamb, they contain a higher level of fat and connective tissue, which, when cooked slowly, melts away, producing a succulent and tender result. Shoulder chops are perfect for braising or slow-roasting, methods that allow the fat to render and the connective tissues to soften. Searing the chops at high heat before slow cooking also allows the exterior to develop a golden crust, adding flavor, texture, and visual appeal.
Denver ribs are a type of spare ribs that come from the lower part of the rib cage. Denver ribs should not be confused with rack of lamb, which comes from the rack primal cut. The ribs in the rack are located at the upper part of the rib cage, and they have a different flavor and texture than Denver ribs.
Denver ribs are separated from the breastbone and then split and usually comprise 7 to 8 riblets A typical rack of Denver ribs weighs between 1 and 1.5 pounds. One of the distinctive characteristics of Denver ribs is that they are prepared by removing fat, gristle, and connective tissue from the meat. This process ensures the meat is leaner and more tender than traditional spare ribs.
When preparing Denver ribs, remove the translucent membrane that is located on the underside of the rack. Use the tip of a knife to lift the membrane, then grab it with a paper towel and peel it off entirely.
One of the best ways to cook Denver ribs is to use slow-cooking techniques, such as roasting, grilling with indirect heat, sous-vide, smoking, or braising. These methods allow the connective tissue and fat in the meat to slowly melt and lubricate the meat, making it more tender and flavorful. Finish the ribs with a fast hit of high heat to create a beautiful crust. You can also cover them with a flavorful sauce. Some popular seasoning and sauce choices for Denver ribs include barbecue sauce, dry rubs, and marinades.
Lamb belly, also called lamb breast, is from the boneless, fatty underside of the lamb and is flavorful and very adaptable. Lamb belly is an often long, flat cut that is best marinated before being roasted. It’s often rubbed with spices or other ingredients before being rolled and tied with twine. As with any fatty cut, it's ideal to cook it low and slow, rendering the fat and leaving meat that falls apart.
Rack of lamb is a popular and delicious cut of meat that includes ribs 6 through 12 and is considered the most tender and mild-tasting part of the lamb. The rack of lamb can be prepared in several ways, including as a crown roast, separated into individual chops, double chops, Frenched, or as a lamb guard of honour.
One of the most common ways to cook a rack of lamb is in the oven using dry heat. This method allows the meat to cook evenly and retain its natural juices, resulting in a flavorful and tender dish. Before cooking, the rack of lamb should be seasoned with salt, pepper, and any other desired seasonings. Some people like to score the fat on top of the rack to allow for better browning and flavor infusion.
Frenched racks of lamb are prepared by having the meat scraped clean off the rib bones, leaving a more prominent and clean presentation. The exposed bones should be wrapped in aluminum foil to prevent burning during cooking. After cooking, let the rack rest for 15 minutes to allow the juices to redistribute.
To make a crown roast, two racks of lamb are tied together to form a circle, with the rib bones pointing upwards and the meat on the inside of the circle. This creates a stunning presentation and makes for an impressive centerpiece for a holiday or special occasion meal. Paper frills, known as manchettes, can be attached to the exposed bones for a traditional touch.
A lamb guard of honour is another impressive presentation that uses two interlinked racks of lamb. The rib ends are often Frenched to make interlacing easier and for a more dramatic effect. The racks are interlocked and tied with kitchen string before roasting.
Lamb rib chops, also known as "lamb lollipops," are a delicious and tender cut of meat that comes from the ribs of the lamb. These chops are sourced by separating the individual chops of each rib bone of a rack. Rib chops are made up of a large, single loin muscle and a slender rib bone. Slicing between the ribs creates a bone-in portion perfect for grilling or pan-searing. For a double chop, two chops are left attached to each other, resulting in a larger, meatier portion.
One of the advantages of lamb rib chops is that they do not have any sinew or connective tissues, which makes them easy to cook and gives them a tender, soft texture. The best method for cooking lamb rib chops is pan-searing, as they are too delicate for grilling. Pan-searing allows you to achieve a crispy exterior while keeping the inside juicy and tender.
Lamb loin roast is a succulent, flavorful, and tender cut of lamb meat obtained from the center of the lamb's back, also known as the "saddle." It is a popular cut of meat that can be cooked in a variety of ways to suit different tastes and preferences.
Lamb loin roast is best prepared using dry heat cooking methods such as roasting, grilling, or broiling. Cook lamb loin with care, as it can dry out easily if overcooked. Other cooking methods for lamb loin roast include brushing the loin with oil and sprinkling it with salt and pepper before grilling or broiling.
The lamb loin can be presented as chops instead of loin roast. Lamb loin chops have a T-shaped bone in the middle, which separates the meat into two sections. They are also sometimes referred to as lamb loin cutlets. The meat in lamb loin chops is often compared to beef in flavor and texture. The meat is tender and juicy, with a mild flavor that pairs well with many different seasonings and sauces.
Lamb loin chops are typically cooked quickly on the grill or in a pan. When cooked quickly, they develop a caramelized crust on the outside and have a pink, juicy center. We recommend cooking the chops to medium-rare or medium, which will allow the meat to retain its tenderness and flavor. To prepare lamb loin chops, start by seasoning them with salt and pepper or any other desired seasonings. Heat up a grill or pan on medium-high heat and add oil to prevent the meat from sticking. Once the grill or pan is hot, add the lamb loin chops and cook for 4-5 minutes per side for medium-rare or 5-6 minutes per side for medium. After cooking, allow the lamb loin chops to rest for a few minutes before serving.
The lamb tenderloin is a very small (about 3 ounces each) but extremely tender piece of meat. It is best cooked rare, as they are such a small, thin, and tender cut. Tenderloins are best lightly seasoned and treated as a thin steak — cooked over high heat for a very short period of time in a pan or on the grill. Drizzle them with a balsamic reduction or other flavorful sauce for a melt-in-your-mouth dish.
Lamb sirloin roast is a tender and flavorful cut. Sirloin is the muscle that connects the loin to the hind leg. Sometimes sold as part of the leg, it can be cooked separately, trussed for a roast, or grilled as a flavorful steak. A lamb sirloin roast can provide a flavorful dinner for two to three people that are relatively simple to prepare. A sirloin roast will often be rubbed in spices and browned in a hot pan before finishing at a lower heat in the oven.
Lamb shank is a meaty cut that comes from the lower part of the lamb leg. It is a flavorful and economical meat cut popular in many Mediterranean cuisines, such as Greek, Italian, French, and Moroccan. The shank has a bone running through the center, which provides a lot of flavors as it cooks.
Lamb shank best responds to a slow-cooking method, such as braising or stewing, to break down connective tissues and become tender and juicy.
Lamb shank may come with a thin, white membrane that can be trimmed away before cooking or left on to melt away during cooking. Brown the meat before slow cooking or braising to add a deeper flavor.
Lamb shank pairs well with warm spices, such as cinnamon and cloves, as well as bold herbs such as rosemary and mint. Mint sauce is a traditional accompaniment for lamb shank because the herb's sharp, clarifying flavor can stand up to the protein's equally sharp flavor profile. Other complementary sauces include bright, kicky salsa verde or chimichurri. When serving lamb shank, it is best to pair it with garnishes that can soak up its flavorful braising liquid, such as mashed potatoes or polenta. Simple preparations of fresh spring veggies like green beans, radishes, snow peas, asparagus, or mushrooms make excellent side dishes.
Osso Bucco (literally “bone with a hole”) references lamb shanks cut into rounds or cross-cut. Osso bucco is also the name of a traditional Italian dish that uses cross-cut shanks.
Traditionally, osso bucco is made with shanks cut into 2-inch-thick pieces and slow-cooked until tender, resulting in a succulent and flavorful dish. The recipe calls for the shanks to be cooked in some combination of wine, stock, and vegetables and then braised in the oven for around three hours, or until fork-tender. Osso bucco is typically served with a starchy side dish, such as risotto, gremolata, or mashed potatoes, to help soak up the flavorful sauce.
Lamb heart is a type of organ meat that is often overlooked but is actually an excellent source of protein and other essential nutrients. Lamb heart is also relatively easy to prepare and cook, making it a great option for those new to cooking with organ meats.
To prepare lamb heart for cooking, trim away as much fat and connective tissue as possible using kitchen scissors or a sharp knife. Once you have trimmed the heart, rinse it under cold water and soak it in a bowl of cold water mixed with a pinch of salt for about an hour. This will help remove excess blood and ensure the heart is clean and ready to cook.
To cook lamb hearts, use a low-fat cooking method like broiling or grilling. Before cooking, you can marinate the heart in your favorite spices and seasonings to add flavor and help tenderize the meat.
Want to prepare these cuts in your kitchen? Get lamb delivered directly to your door with the Central Grazing Lamb Box subscription! With the Lamb Box, you’ll be introduced to new cuts in addition to lamb cuts you know and love so that you can help support our value of nose-to-tail, no-waste meat production. We also have an extensive recipe catalog where you can find seasonal recipes to prepare your lamb box contents. Before each delivery, you’ll receive an email with information and what you can expect in your Lamb Box as well as seasonal recipes customized to each box.
