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Recipe List

Spice Rub

(for chops, eyes, sirloins, mini roast)

1 tablespoon coriander-crushed
1 tablespoon thyme-crushed
1 teaspoon cumin
2 teaspoons salt
1 teaspoon black pepper

Mix spices in mini grinder. Rub loin chops on both sides. Pan sear in hot grill pan or outside grill for 4-6 minutes; turn chops and cook for another 3-5 minutes to desired doneness (medium rare for optimum taste and tenderness). Allow to rest for a few minutes before serving.

Best with an order of Lion Chops.

Slow Roast Shoulder

Serves 4-6

1 whole shoulder(approx 5-7 lb)
salt & pepper to taste
2 sweet onions chopped

preheat oven to275-300 degrees. Place shoulder in large open roasting pan. Cook slowly in warm oven 4-6 hours. Season with salt and pepper and add chopped onions about 2 hours before done. Cover with foil at the time you add onions. Lamb should pull easily from bones when done. Serve as pulled lamb with mashed potatoes with onions and drippings as sauce. Can be made a day ahead, but pulling lamb is easier when lamb is still warm. Pulled lamb can be used for other recipes such as shepherd’s pie or as filling for ravioli.

Best with an order of shoulder

Grilled Sirloin

1.5 lb. package lamb sirloin
salt & pepper to taste
1/4 cup olive oil
1 tsp. crushed thyme
1 tsp. crushed coriander

Crush thyme and coriander in mini grinder. Rub sirloin with olive oil and then with spice mix. Salt and pepper to taste. Sauté in grill pan or on gas grill at medium heat for 4 to 5 minutes per side. Let rest before serving.

Best with an order of Ground Lamb

Shanks for Two

Lamb shanks are the most tender and flavorful of all the lamb stew cuts. They are perfect as a party dish or as a simple dish for two.

1/4 cup olive oil
1/2 cup chopped onion
2 lamb shanks
1 can (28 ounces) whole Italian tomatoes, undrained
28 ounces water
1 teaspoon crushed dried thyme
1 teaspoon crushed dried basil
1 teaspoon ground ginger
Salt and freshly ground black pepper, to taste
Heat the oven to 325 degrees.

Heat the olive oil in a saute pan and brown the onion. Add the lamb shanks and brown them on all sides. Add the tomatoes. Add water halfway up the sides of the tomato can, swirl to pick up leftover tomato and juice, then add water to fill the can. Add it to the saute pan along with the thyme, basil, ginger, salt and pepper.

Bring the pan contents to a boil, then cover and simmer for about 2 1/2 hours, until the lamb is tender.

Makes 2 servings.

Best with an order of Lamb Shanks

Meat Loaf

2 lb. Jamison ground lamb
½ cup chopped onion
1 egg
1 cup oatmeal
½ cup ketchup
2 cups diced tomato
1 tsp. celery seed
2 tsp. basil leaves, fresh or dried
1 tsp. oregano
1 tsp. salt
½ tsp. coarse ground pepper or to taste

Preheat oven to 375°. Mix all ingredients in large mixing bowl. Form into large loaf and place in baking pan. Bake for 45-55 minutes until desired doneness.

Best with an order of Ground Lamb

Sautéed Sirloin

Serves 5

1 package of Jamsion Sirloin Chunks
1/4 cup olive oil
1 red pepper, cleaned and sliced
1/2 large Spanish onion, chopped
1/4 cup red wine
1/2 tsp. dried thyme
1 tsp. dried basil
1 tsp. salt
1/2 tsp. fresh ground pepper

In a heavy skillet on medium to high heat, add olive oil and then sirloin pieces. Brown quickly over heat for 3 to 5 minutes per side. Removed from pan to rest and then add onions and red pepper. Sauté until transparent. Then add wine and remaining ingredients. Season to taste. Add sirloins back into sauce to heat and continue cooking if not done to your liking. Serve with steamed asparagus and fresh new potatoes for a light spring meal.

Best with an order of Sirloin Chunks

Roasted Lamb Shank

1 shank per person
1/4 cup olive oil

Preheat oven to 350°. Place enough shanks in large roaster pan to fill pan. (I use 8 in the largest roasting pan.) Cover pan with foil or the roaster pan lid. Place pan in oven and roast for two hours. At this point, turn shanks and replace in oven covered for another 1/2 to 1 hour. Remove from oven and check for doneness. Raise oven to 450° and place back in oven for another 1/2 to 1 hour uncovered. Removed from oven and allow to cool before removing meat from bones. You can reserve meat for another dish or make a sauce with the pan drippings and serve immediately.

Best with an order of Lamb Shanks

Apple Sauce Leg Steaks

2 8-oz. Jamison Farm leg steaks (1 steak per serving)

2 tablespoons olive oil ½ cup chopped onion
1 medium tart cooking apple, peeled and chopped
1 teaspoon ground ginger
1 tablespoon Dijon mustard
1 teaspoon crushed thyme
½ cup red wine salt and pepper to taste

Heat olive oil in medium sauté pan. Add onion and sauté until soft. Add lamb steaks and continue to sauté over medium heat. Add apple and remaining ingredients after 3 minutes. Turn steaks, stirring sauce, and continue cooking for another 5-7 minutes until steaks are desired doneness. Let rest in sauce and then serve.

Best with an order of Leg Steaks


Our best moussaka recipe uses our Sukey's Pasta Sauce, which minimizes your prep time.

2 medium eggplants,
1 to 1-1/2 lbs. Each
olive oil

White Sauce:
3 tablespoons butter
¼ cup flour
2 cups hot milk
½ teaspoon salt
¼ teaspoon freshly ground pepper
1/8 teaspoon nutmeg
1 cup mozzarella

½ cup mozzarella for topping
2 jars Sukey's Pasta Sauce
½ teaspoon cinnamon

1. Cut eggplant into ¼-inch slices. Lightly salt them on paper towels. Let stand 20 minutes, then pat dry.

2. Brush cookie sheets with olive oil. Place eggplant slices on cookie sheet, cover with aluminum foil. Put in 350 degree preheated oven for 15 minutes.

3. Make a white sauce by cooking the butter and flour together for 2 minutes without coloring. Turn off heat, blend in the hot milk, salt, pepper and nutmeg, and simmer 8 minutes. Remove the sauce from the heat. Blend in the cup of mozzarella.

4. Blend in ½ teaspoon cinnamon with Sukey's Pasta Sauce.

5. Oil 9x11 pan with olive oil. Line it with a layer of eggplant slices, pressing them down and together. Spoon on Sukey's Pasta Sauce, add another layer of eggplant, then sauce, the final layer of eggplant, and then the final spooning of sauce.

6. Spoon the hot white sauce over the top, shake the casserole to let some of the white sauce sink down, then spread the entire ½ cup of mozzarella over the top. At this point it can be covered and refrigerated up to a day.

7. Bake uncovered for 45 minutes or so in a preheated 350 degree oven until bubbling hot and the top has browned slightly. Serve warm or tepid but not too hot. It's all great cold.

Eliza's Mustard Glaze for Leg of Lamb

To use while cooking or as a sauce on the side when serving.

2 cloves garlic smashed
½ teaspoon salt
2 tablespoons Dijon-style mustard
1 tablespoon soy sauce
1 teaspoon crushed rosemary or thyme
2 tablespoons lemon juice
¼ cup olive oil

Whisk or puree in mini chopper. Keep refrigerated up to one week. Use as marinade sauce, or dressing for meat.
Best with an order of Leg of Lamb

Roast Bone-in Leg of Lamb

For a boneless leg, allow 15-25 minutes more for roasting -- the boneless cooks at a slower rate. The sauce is optional -- reserve some of the mustard mixture to make it.

3 tablespoons olive oil, divided
1 leg of lamb, 3 1/2-4 1/2 pounds
1 teaspoon chopped garlic
2 tablespoons Dijon-style mustard
1 teaspoon crushed dried thyme or rosemary
1 tablespoon lemon juice
Salt and fresh coarse-ground pepper, to taste
For the sauce (optional):

1/2 cup red wine
Salt and freshly ground black pepper, to taste
Reserved mustard mixture
Broth or water, if needed
Heat the oven to 325 degrees.

Put 1 tablespoon olive oil in a large roasting pan. Place the lamb leg in the pan.

Combine the garlic, mustard, thyme, lemon juice, salt and pepper. Cover the lamb with the mixture -- reserve some if you are planning to make the wine sauce. Let rest for 30 minutes.

Roast the lamb for 1 hour and 15 minutes. Raise the temperature of the oven to 425 degrees, with the lamb remaining in the oven, and finish roasting for another 15-25 minutes, depending on the desired doneness. The perfect internal temperature is 140 degrees.

Remove from the oven and let the roast stand for at least 15 minutes before carving.

While the lamb rests, prepare the sauce, if desired: Remove the lamb from the roasting pan. Place the pan, with the drippings, onto the stove top. Over medium heat, stir in the wine, salt, pepper and mustard mixture and cook to the desired consistency, adding broth or water to thin or extend, if needed.

Makes 4 to 6 servings.


Butterflied leg of lamb:
Use the same ingredients listed, except the leg will be boned and butterflied (ask the butcher to do this for you), then grilled. Rub both sides of the lamb with the mustard mixture. Heat a grill to medium. Turn the leg 3-4 times during cooking over low to medium heat for a total cooking time of 35-45 minutes. Desired doneness is an internal temperature of 135 degrees-140 degrees in the largest muscles. Let rest for 15 minutes before cooking.

Best with an order of Leg of Lamb

Herb-Crusted Rib Lamb Chops

The bread crumb coating recipe makes enough for 12 single rib chops or two racks of lamb.

1 1/2 cups fresh bread crumbs (about 2 slices bread)
1 teaspoon chopped garlic
Salt and freshly ground black pepper, to taste
1/2 teaspoon crushed thyme
3 tablespoons olive oil, divided
12 rib lamb chops
1/2 cup lamb broth or water
Mix the bread crumbs, garlic, salt, pepper and thyme with 2 tablespoons olive oil. Dip the chops in the broth or water and pat the crust on both sides. The chops can be made ahead to this point and refrigerated for a few hours.

Heat 1 tablespoon olive oil in a grill pan or saute pan. Cook over high heat for 4-6 minutes per side, until medium-rare on the inside and crusty on the outside.

Makes 3-4 servings.


Crusted rack of lamb:
You will need 2 racks of lamb, bones frenched and cap removed (ask the butcher to do this). Heat the oven to 500 degrees.

Combine the ingredients from the previous recipe to make the crust. Press the mixture evenly over the top of the racks. Place them in a roasting pan and bake for 20-25 minutes. Remove from the oven and let rest for 5-10 minutes before serving.

Makes 4 servings, 1/2 rack per person.

Best with an order of Rib Chops

Feta Supreme

Here's a twist on old-fashioned cabbage rolls. Ground lamb, soy sauce and feta cheese punch up the flavors in this longtime favorite, which feeds a crowd.

10 ounces chopped ripe tomato
1 pound ground lamb, browned and drained
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon dried thyme
1 1/2 teaspoons soy sauce
2 cups cooked rice
1/4 cup chopped fresh parsley
12 ounces feta cheese, crumbled
20 cabbage leaves
2 cups whole tomatoes in puree
1-2 cups vegetable cocktail juice, such as V-8, to taste
2 bay leaves
Mix the ripe tomato, cooked lamb, salt, pepper, thyme, soy sauce, rice, parsley and feta cheese. (This will make enough filling for 16 to 20 cabbage leaves.)

Parboil (1-2 minutes) a cabbage head in water and remove 20 leaves, returning the cabbage to the water as needed to soften leaves.

Place { 1/4} cup stuffing on the bottom of each cabbage leaf; roll up and place in a large saute pan. Cover with the whole tomatoes in puree and the vegetable cocktail juice. Tuck in the bay leaves.

Cover and simmer on top of the stove for 35-50 minutes. The rolls can be made a day ahead and then reheated, covered, for 45-50 minutes in a 350-degree oven.

Makes 12 servings.

Best with an order of Ground Lamb

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