Lava Lake Certified Organic Lamb Delectable Holiday Gift That 'Gives Back' to the Land

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Lava Lake Lamb, grass-fed organic lamb from the mountains of Idaho helps fund land and habitat conservation. Great gift for the holidays and beyond, with recipe from Ketchum Grill in Sun Valley.

Throughout the holiday season and into the New Year, home cooks can get twice the satisfaction out of ordering their favorite cuts of delectable, 100 percent grass-fed Lava Lake Certified Organic Lamb online--for themselves, or as gifts for friends and family. That's because 100 percent of the profits from the sale of Lava Lake Certified Organic Lamb help fund critical land and habitat conservation work on over one million contiguous acres of range land in the western U.S.

Only a handful of American producers offer 100-percent grass-fed lamb. Even fewer are able to offer their lamb online. Fewer still are organic. Lava Lake Lamb is one of those few.

"The flavor and purity of our lamb is second to none," says Lava Lake Lamb owner Kathleen Bean. "We raise our lambs sustainably and humanely in the southern Pioneer Mountains of Idaho, near Sun Valley. Throughout their lives, our lambs graze on more than 60,000 acres of certified organic range and pasture and drink mother's milk. Their naturally lush diet of wild, fragrant grasses and herbs gives them a pleasingly mild, delectable flavor that tastes of the land. It's unbelievably good and far superior to grain-fed or grain-finished lamb. It's leaner and more nutritious; it's rich in both lutein and Omega 3's."

Iron Chef Cat Cora of the Food Network agrees. A recent participant in the Sun Valley Food & Wine Festival she worked extensively with Lava Lake staff and presented several cooking demos using Lava Lake Lamb. Cora declared it "my favorite of all time!" Professional chefs in the posh Sun Valley Resort area and throughout the Intermountain Region have also confirmed Lava Lake Lamb's appeal by featuring it on their menus year-round.

Lava Lake Certified Organic Lamb is available exclusively online at http://www.lavalakelamb.com. It is dry-aged for 4-5 days, cryovaced and shipped frozen in recyclable containers.

The following recipe is a Sun Valley favorite, from chef Scott Mason at the Ketchum Grill.

Lava Lake Lamb Shanks
Chef Scott Mason, The Ketchum Grill

At the end of a long day, when skiers and locals in Idaho's wintry climate are ready for something hearty and soul-warming, they head to the Ketchum Grill for chef Scott Mason's Lava Lake Lamb Shanks. "We can barely keep up with the demand," says Mason.

Preparation Time 30 minutes; cooking time approx. 3 hours
8 Lava Lake Lamb shanks
2 to 4 Tbs. olive oil for browning shanks
8 cups red wine
3 cups tomato paste
1/2 cup paprika
2 tsp. cayenne pepper
3 bay leaves
1 Tbs. kosher salt
Heat 2 Tbsp. olive oil over medium heat in a large, deep roasting pan. Brown shanks in olive oil, a few at a time, turning to brown all sides. Reserve browned shanks on platter and add more olive oil to pan for browning additional shanks as needed. Return all browned shanks to pan and add all remaining wet and dry ingredients. Bring to a boil. Cover with water, return to boil and then simmer on medium to low heat for 3 hours. Replenish with water if too much evaporates during cooking. When shanks are fork tender, they are done. Serve hot with cooking liquid as the sauce. Chef Mason suggests serving Lava Lake Lamb Shanks with creamy polenta or mashed potatoes.

About Lava Lake Lamb

Lava Lake Lamb is an artisanal producer of certified organic and all-natural grass-fed lamb. We raise our lamb on a family-owned ranch in the southern Pioneer Mountains near Sun Valley Idaho. Dedicated to the proposition that what we eat matters, we raise our Lava Lake 100-Percent Grass-Fed Organic and All-Natural Lambs sustainably, humanely and without antibiotics or growth hormones, and never place them in feed lots. The resulting lamb is tender, delectable and highly nutritious.

Our deep commitment to raising the highest-quality, best-tasting lamb goes hand-in-hand with our commitment to a large-scale conservation effort designed to restore and protect one million contiguous acres of rich native landscape that we are privileged to use. 100% of the profits from the sale of our certified organic and all-natural grass-fed lamb helps fund vital conservation work through our non-profit Lava Lake Foundation for Science and Conservation.

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Virginia Rainey

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