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Ground Lamb

If you enjoy the flavor of lamb, you’ll get more of it from our naturally raised, never frozen protein. Ground from the meatiest cuts, this premium product is hormone- and antibiotic-free and raised sustainably and comfortably, which is proven to enhance the quality of the meat.

Availability: In stock

$14.95
  • 1 (1LB) - $14.95

Popular in many Middle Eastern and Greek recipes, our ground lamb enables you to create juicy meatballs, burgers and more using only the most tender, freshest, mildest tasting protein

Recipes


Spaghetti Bites – Pasta Appetizer

This bite-sized party food will impress and fulfill the hunger of all your pumped-up party-goers as they wait for the great ball drop. With an adorable presentation and an almost universal food favorite, these meatballs a la fork are a sure hit at any bash.

INGREDIENTS

For the Meatballs: 1/2 LB Ground Lamb
1/2 LB Ground Beef
1 cup seasoned dry bread crumbs
2 tablespoons fresh slat-leaf parsley, chopped
1/2 cup freshly grated Parmesan cheese
2 teaspoons Kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 extra-large egg, beaten
Vegetable oil
Olive oil
For the Sauce: 1 tablespoon good olive oil
1 cup chopped yellow onion (1 onion)
1 1/2 teaspoons garlic, minced
1/2 cup red wine
2 8oz can crushed tomatoes in puree, chopped
1 tablespoon chopped flat leaf parsley
1/2 cup torn basil leaves
1 1/2 teaspoons Kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 LBS spaghetti, cooked to package directions
Freshly grated Parmesan

DIRECTIONS

Heat 12″ skillet over high heat and add olive oil. Sautee the shallots until they are translucent then add your garlic and cook until it has an aroma. Add in the ground lamb and cook it down until it’s browned. Drain and transfer to bowl. In the same skillet, melt 1 tablespoon of butter over moderate heat then add spinach to cook. Stir continuously until spinach wilts and is tender. Cook all the spinach then remove from the skillet and drain then set aside to let it cool. Squeeze as much liquid from the spinach as possible then chop. Stir in the Gorgonzola, nutmeg, lamb, pine nuts, salt and pepper. Melt a stick of butter in a separate bowl. To build your Spanakopita, you’ll need to be very gentle with your phyllo sheets. Once they are thawed, remove them from the package and place them on the counter for easy access. Keep them between two pieces of saran wrap and cover with a moist towel to prevent drying. Take 1 sheet from the pile and lay it in front of you on a piece of parchment, then brush it with the melted butter. Take another sheet and lay it directly on top of your current sheet then brush again with the melted butter. Take a teaspoon full of your lamb and spinach mixture and place it on a corner of the phyllo sheets, then fold the corner over diagonally so one of the sides is flush with the adjacent side. Continue to fold over in this triangular pattern until you run out of sheet, cut off any excess then place on a baking tray and brush with butter. Continue making as many as you can or wish to. Bake your triangles in the center of the oven for 20-25 minutes until golden. Transfer to a rack and let cool.