This month, Lava Lake Lamb, purveyors of fine organic baby sheep, were kind enough to not only kill and butcher some sweet little delicious sheep for me, they even agreed to send them to my house for free. I got a one pound packet of ground organic lamb, and did what any good American would do: I made me some burgers.
One of the best things about lamb is that it’s far more forgiving than beef for the amateur cook – it cooks more slowly and more evenly, and it does not lose nearly as much flavor between medium-rare and medium as a piece of steak will. That’s not to say you should burn it, of course. I cooked these burgers in the broiler – following Mark Bittman’s recipe for lamb burgers with cumin and onion. After 11 minutes they came out just right, pink in the middle but not red.
The taste? Well that was divine. Lamb does indeed have a gamier flavor than beef, but it has a finer texture. This lamb was extremely juicy and it was enhanced by but not lost to the spices and onions. Generous portions of ketchup and mustard also aided the cause. But most remarkable is the sheer quantity of taste packed into each bite. With high quality meat, more flavor almost always means better flavor, and Lava Lake’s ground lamb is no exception. I suggest heading over to their site and ordering a pound or two today to try for yourself.
Next we’ll be attempting to roast one of their boneless legs of lamb. Wish us luck!