Lamb

OUR LAMBS ARE GROWN IN THE HEART OF OUR VINEYARDS WITH YOUR HEALTHY HEART IN MIND!

Pair your favorite Shannon Ridge wine with all natural Shannon Ranch Grass-Fed Lamb!

Select from USDA cuts and have it shipped to your door! Our lambs are raised in harmony with our seasonal grasses and vineyards on our Sustainable Farmed Vineyards and Ranches. Shannon Ranch Lamb is processed in only USDA inspected plants.

Any way you cut it Shannon Ranch Grass-Fed Lamb is delicious!

There are five major primal cuts: shoulder, loin, rack, and leg, foreshank and breast.

Lamb Recipes -Find great lamb recipes.

Braised Lamb & Goat Cheese Sliders-PDF

Shannon Ranch BBQ Lamb Recipe-Featured in

Touring & Tasting Magazine

Lamb is Lean -Nutritional information.

Nestled in the northern hills of Lake County, California we have dedicated our lives to nurturing our land into producing the best wine and wine-grapes in the region. We now continue that tradition with raising Shannon Ranch Natural Grass Fed Lamb.

At Shannon Ranch more than 1,000 sheep patrol the property, turning cover crops and fire dangers into instant compost. From October to April our sheep graze inside our vineyards initially eating the few grape clusters left by our pickers and any second crop that our vines may have produced. After the sheep clean up the remaining fruit they forage on the natural clovers and grasses that have grown throughout the season.

Download PDF of Shannon Ranch Grass Fed Lamb Brochure

Pair with Shannon Ridge "Ranch Collection" Petite Sirah

COOKING TIMES BY CUT

CUT OF LAMB

SIZE

COOKING METHOD

COOKING TIME

INTERNAL TEMPERATURE

LAMB LEG, BONE IN	5-7 lbs.	Roast 325^oF	20-25 min/lb 25-30 min/lb 30-35 min/lb	Medium-Rare 145^oF Medium 160^oF Well-Done 170^oF
LAMB LEG, BONE IN	7-9 lbs.	Roast 325^oF	15-20 min/lb 20-25 min/lb 25-30 min/lb	Medium-Rare 145^oF Medium 160^oF Well-Done 170^oF
LAMB LEG, BONELESS, ROLLED	4-7 lbs.	Roast 325^oF	25-30 min/lb 30-35 min/lb 35-40 min/lb	Medium-Rare 145^oF Medium 160^oF Well-Done 170^oF
SHOULDER ROAST OR SHANK LEG, HALF	3-4 lbs.	Roast 325^oF	30-35 min/lb 40-45 min/lb 45-50 min/lb	Medium-Rare 145^oF Medium 160^oF Well-Done 170^oF
CUBES, FOR KEBOBS	1"-1.5"	Broil/Grill	8-12 minutes	Medium 160^oF
GROUND LAMB PATTIES	2" thick	Broil/Grill	7-11 minutes 15-19 minutes	Medium160^oF
CHOPS, RIB OR LOIN	1"-1.5" thick	Broil/Grill	7-11 minutes 15-19 minutes	Medium-Rare 145^oF
LEG STEAKS	.5" thick	Broil/Grill 4" from heat	14-18 minutes	Medium-Rare 145^oF
STEW MEAT, PIECES	1"-1.5"	Cover wtih liquid; simmer	1.5-2 hours	Medium-Rare 145^oF Medium 160^oF
SHANKS	.5-1 lb.	Cover wtih liquid; simmer	1.5-2 hours	Medium 160^oF