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.
Simple Lamb Burgers with Feta
Beginner4 servings · 25 minutes
Serves: 4
Prep time: 10 minutes
Cook time: 10 minutes
INGREDIENTS
- 1 lb Finnsheep ground lamb
- 1 tsp salt, ½ tsp pepper
- 1 tsp dried oregano
- 4 burger buns
- Crumbled feta, sliced tomato, and red onion to top
DIRECTIONS
1. Mix the lamb gently with salt, pepper, and oregano — handle it as little as possible or the burgers turn dense.
2. Form 4 patties with a thumbprint dimple in the center so they cook flat.
3. Grill or pan-sear 4–5 minutes per side until just cooked through (160°F).
4. Serve on toasted buns with feta, tomato, and onion.
Weeknight Kofta Skewers with Yogurt Sauce
Weeknight cook4 servings · 40 minutes
Serves: 4
Prep time: 20 minutes
Cook time: 12 minutes
INGREDIENTS
- 1½ lbs Finnsheep ground lamb
- 1 small onion, grated and squeezed dry
- 3 garlic cloves, grated
- 2 tsp cumin, 1 tsp coriander, ½ tsp cinnamon
- 1½ tsp salt, ¼ cup chopped parsley
- Sauce: 1 cup plain yogurt, 1 grated garlic clove, lemon juice, salt
DIRECTIONS
1. Mix everything except the sauce until it turns tacky — that stickiness is what holds kofta on the skewer.
2. Chill 15 minutes, then mold around skewers in sausage shapes.
3. Grill or broil 10–12 minutes, turning once, until browned and cooked through.
4. Stir the yogurt sauce together and serve with warm flatbread and a cucumber salad. (Short on time? Our handmade Kofta sausage links are seasoned the same way.)
Handmade Merguez Patties with Harissa Butter
Ambitious / pro6 servings · 2 hours including chilling
Serves: 6
Prep time: 45 minutes plus 1 hour chilling
Cook time: 15 minutes
INGREDIENTS
- 2 lbs Finnsheep ground lamb
- 2 tbsp harissa paste
- 4 garlic cloves, grated
- 2 tsp each cumin, coriander, and caraway, toasted and ground
- 1 tsp fennel seed, crushed
- 2 tsp kosher salt
- Harissa butter: 4 tbsp soft butter beaten with 1 tbsp harissa
DIRECTIONS
1. Toast and grind the whole spices yourself — freshly ground spice is the entire difference between good and great merguez.
2. Knead the lamb with the spices, harissa, garlic, and salt until the mixture is sticky and uniform, about 3 minutes. Chill 1 hour so the fat firms up.
3. Form into small patties and sear hard in a cast-iron pan, 3–4 minutes per side.
4. Top each hot patty with a knob of harissa butter and let it melt over the crust. Serve with couscous and charred peppers. (Or skip the work: our handmade Merguez coil uses sheep casing and a farm recipe.)
