6 Ways Lamb Is The Perfect Choice for You

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Have you wanted to purchase fresh, nutrient dense, delicious grass fed meat raised by someone you know & trust but been hesitant to do so because you don’t think you can manage it for one reason or another?

Have you been intimated about the size of the freezer you’d need?

Or are you concerned the meat won’t keep well?

Or that you’d never be able to eat it all up?

Here are some common concerns I have heard from people just like you who have purchased our Grass Fed Lamb and found it to be a great choice...

1. It’s too much meat for just me (or us.)

Foggy Knob Farm whole and half lambs are a reasonable amount of meat for 1-3 people.

Unlike purchasing Grass Fed Beef in bulk, Foggy Knob Farm’s Grass Fed Lamb halves finish out at about 16 pounds of finished cuts.

A whole lamb? Approximately 30 lbs.

2. I don’t have a deep freeze.

Live in an apartment? Downsized to a condo? No problem! No Deep Freeze Required!

You can fit an entire lamb onto 2 shelves in a standard side-by-side kitchen freezer. A half lamb fits on just 1 standard freezer shelf!

3. We travel a lot. The meat will go bad before We can eat it all.  

All our Foggy Knob Farm Grass Fed Lamb cuts come wrapped in coated paper and will last at least 12 months in the freezer with no change in quality or flavor.

I’ve even had packages of lamb get buried (I hate to admit it but sometimes for a year or two!) in my freezer and they have been perfect.

4. I can’t afford it.

Purchasing meat in bulk is certainly a mind shift. You have to plan ahead a bit.

But it is not expensive! A year’s worth lamb for one person costs about $16/month.

Lamb for 2-3 people? $30/month.

I'll bet you spend more at Starbucks in a month! (And it's a good thing there isn't a Starbucks in my town! I'd be in trouble!! Mocha Grande anyone??)

5. We don’t eat a lot of meat.

Nice thing about lamb, the cuts are small when compared to other meats, typically 4-6 ounces per serving.

You can pull out a couple of lamb rib chops and have the perfect sized portion for just you and your spouse.

A package of ground lamb, perfect for lamb burgers on the grill, will provide 4 quarter pounders, a mere 4 ounces of luscious lamb. That’s supper with leftovers for lunch the next day.

6. I don’t cook much.

No problem! It doesn’t take much to cook lamb. Most cuts can be thawed, prepped, and cooked in an hour.

Need some ideas for cooking lamb? Try some of these delicious, quick, and easy recipes:

Instant Pot Lamb Shanks

3 Delicious Lamb Burgers

Curried Lamb Meatballs

So there, now you have no excuses!

Foggy Knob Farm’s whole or half lambs are perfect for you!

If you haven’t had a chance, click on the link below and order your Foggy Knob Farm 100% Grass Fed Lamb today!

Order your Foggy Knob Farm 100% Grass Fed Lamb Here

Rich Lamb Soups for Cool Autumn Days-Part 1

This is the first part in a series of lamb soup recipes I want to share with you.

In my last post, I shared with you how I make my lamb broth. I love to sip on broth, but I also use it as a base for many delicious lamb soups.

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Soups are one of my favorite cool weather meals. They warm and nourish a body on chilly Autumn days. The flavor of lamb lends itself well to rich warm spices like ginger, garlic, curry, and chilies.

When you use broth to make soup, it has the benefit of stretching protein, making a smaller amount of meat go further. As I have a lot of mouths to feed, this is a huge benefit for me.

I can use the bits of meat off lamb soup bones, a couple of lamb shanks, or even leftover leg of lamb, combine it with lamb broth, veggies, frozen or in season, and sometimes some legumes, and feed my large family. If your family is smaller, freeze the extras and have soup for 2 or 3 meals.

This recipe is one of my fall staples. It takes about 90 minutes to prep & cook, most of which you can spend curled up with a cup of hot tea while the leaves change color and the soup simmers!

Curried Lamb Lentil & Winter Squash Soup

Serves 6-8

This is a thick, hearty soup, packed with spicy flavors and fall veggies. Any fine grained winter squash like butternut or pumpkin works well in this soup. Sweet potato is another option if you want a sweeter flavor.

Feel free to substitute whatever leafy greens you like, keeping in mind that anything in the cabbage family, like kale or mustard greens, will lend a stronger flavor. Swiss Chard is a mild alternative if spinach is not available.

Sometimes I save the meat for another recipe and serve this sans. It's still packed with plenty of lamb flavor and protein with the lentils & broth.



Curried Lamb Soup Ingredients.JPG
  • 2 T fat for sauteing, like ghee, butter, or olive oil
  • 2 medium onions, chopped
  • 4 garlic cloves, finely chopped or pressed
  • 1 T curry powder, mild or hot, whichever you prefer
  • 1 T fresh ginger root, finely chopped or grated
  • ½ t ground cumin
  • 1 t ground coriander
  • 2 cups lentils
  • 10 cups lamb broth
  • 1-2 cups lamb meat, picked off soup bones, or 1 lb ground lamb, browned & crumbled
  • 1 winter squash, peeled and cubed, about 2 cups
  • 2-3 t salt, or to taste
  • 12-16 ounces fresh or frozen spinach, chopped



  1.  In a 6 quart stock pot, heat fat over medium heat
  2.  Add chopped onions and saute 5-10 minutes
  3.  Add garlic, ginger, curry, cumin & coriander to the onion & garlic and saute for 2-3 minutes to activate the flavors of the spices.
  4.  Add lentils and stir to coat with the onion and spices.
  5.  Add 10 cups of lamb broth. Heat to boiling then turn heat down, cover, and simmer for 30 minutes.
  6.  Add the meat & cubed winter squash. Simmer for 30 minutes.
  7.  Add salt and spinach. Simmer for 5 more minutes.

Serve this soup alone or with a side of crusty sourdough bread and some Foggy Knob Farm butter.

If you’ve tried this recipe, comment below and let me know how you liked it and what you might have changed.

I love sharing recipe tweaks and ideas. Stay tuned for more lamb soup recipes in the next few blog posts.