Point of View Farm · From our kitchen table
The Finnsheep lamb cookbook
Gather around something delicious. Recipes from our farm kitchen and the American Lamb Board, chosen for the cuts you love.
Pistachio-mint shoulderRecipe by Swarnika Prakash · Photo from American Lamb Board
Around the table
Four delicious reasons to cook lamb
From the American Lamb Board
Shoulder
Pistachio-Mint Crusted Lamb Shoulder
A pistachio and fresh-herb crust, finished with pomegranate.
Open recipe
Boneless leg
Roasted Coriander Leg of Lamb & Potatoes with Parsley & Pistachio Chimichurri
Yogurt-marinated boneless leg roasted over potatoes, with a bright herb sauce.
Open recipe
Ground lamb
Loaded Hummus Board with Caramelized American Lamb
Crisp, spiced ground lamb over hummus, with pita and vegetables for sharing.
Open recipe
Shoulder
American Lamb Barbacoa Quesadillas
Slow-braised shoulder, smoky chipotle and melted cheese in golden tortillas.
Open recipeLamb chops, rack of lamb, and ground lamb
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.
weeknight
Roasted Coriander Leg of Lamb & Potatoes with Parsley & Pistachio Chimichurri
Rustic Joyful Food · American Lamb Board
6–81 hour 10 minutes, plus marinatingOpen recipebeginner
Simple Herb-Rubbed Boneless Roast
6–8about 90 minutesOpen recipeweeknight
Garlic-Stuffed Boneless Leg with White Beans
62 hours, one panOpen recipepro
Butterflied Leg Shawarma on the Grill
8–1024-hour marinade, 45 minutes cookingOpen recipe
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.
weeknight
Loaded Hummus Board with Caramelized American Lamb
American Lamb Board
650 minutesOpen recipebeginner
Simple Lamb Burgers with Feta
425 minutesOpen recipeweeknight
Weeknight Kofta Skewers with Yogurt Sauce
440 minutesOpen recipepro
Handmade Merguez Patties with Harissa Butter
62 hours including chillingOpen recipe
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.
beginner
Pistachio-Mint Crusted Lamb Shoulder
Swarnika Prakash · American Lamb Board
4–62 hours 40 minutesOpen recipeweeknight
American Lamb Barbacoa Quesadillas
American Lamb Board
630 minutes prep · 3½ hours cookingOpen recipebeginner
Sunday Pot-Roast Shoulder
64 hours, mostly hands-offOpen recipeweeknight
Cider-Braised Shoulder with Apples
63 hoursOpen recipepro
Twelve-Hour Shoulder, Confit Style
8overnight plus 12 hoursOpen recipeShared recipe
Sten's Boneless Lamb Shoulder
By Sten Wilson
Open recipe
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.