From our kitchen table
The Finnsheep lamb cookbook
Start with the cut in your kitchen. Every recipe here was written for the mild, tender Finnsheep lamb raised at Point of View Farm.
The cut
Bone-in leg of lamb
A bone-in leg is the most forgiving roast on the animal — the bone keeps it juicy and the shape bastes itself. Low-lanolin Finnsheep lamb tastes mild and sweet, so simple seasoning goes a long way.
The cut
Boneless leg of lamb
Boneless leg cooks faster and carves cleaner than bone-in. Tied into a roast it's weeknight-friendly; opened flat it's the best lamb cut for the grill.
The cut
Frenched rack of lamb
The rack is the crown jewel — small, quick, and elegant. It goes from fridge to table in under an hour, which makes it the easiest 'fancy' dinner you'll ever cook.
The cut
Lamb shanks
Shanks are pure patience rewarded — tough muscle that melts into silk after a slow braise. Nearly impossible to overcook, which makes them the friendliest 'fancy' cut we sell.
The cut
Ground lamb
Ground Finnsheep lamb is lean, fine-textured, and mild — it takes on any cuisine you point it at, from weeknight burgers to hand-formed kofta.
The cut
Boneless tied shoulder
Shoulder is the cut butchers take home. It has more connective tissue than the leg, which means it rewards time — cook it long and slow and it turns silky and deeply savory. Tied boneless, it also slices beautifully.
The cut
Lamb loin chops
Loin chops are the little T-bones of the lamb — tenderloin on one side, loin on the other. They cook in minutes, so the whole job is a hot pan, a dry surface, and knowing when to stop.
The cut
Lamb belly
Lamb belly is the chef's secret cut — cheap, fatty, and extraordinary when you cook it slowly and crisp it at the end. Finnsheep belly is leaner and milder than most, so it doesn't need heavy masking.
The cut
Merguez sausage
Merguez is North African lamb sausage — harissa, cumin, coriander, and garlic in a fine sheep casing. Ours is made from Finnsheep shoulder, so it stays juicy without tasting heavy. Cook it gently; the spices scorch before the meat does.