We’re delighted to introduce you to the chefs, cookbook authors and food writers who have contributed recipes to our site. Be sure to browse through the profiles of these and our many other contributors to learn more about them and what they’re cooking!
D’Artagnan’s all-natural Australian lamb is a favorite among our chef clientele. Our lamb is humanely-raised on open pastures for a superior quality meat that is both tender and flavorful, but not gamey.
Our Australian lamb is the product of a clean and natural, free-range environment. Our humanely-raised Australian lamb is a cross between Border Leicester-Merino, Dorset, and White Suffolk breeds. The young lambs graze on rye grasses and clover in spacious pastures. They are never given antibiotics or growth hormones, and are raised to maturity in 6 months, instead of the typical 9-12 months of domestic lamb. The idyllic growing conditions, low-stress environment and the young age of the lambs all ensure a clean, mild tasting meat that is never gamey.
Lean yet full flavored, this boneless loin is perfect for searing, roasting or grilling. Try marinating in a combination of fresh herbs, olive oil and sherry vinegar. Serve rare to medium rare, and take care not to overcook it. Drink a full-bodied red wine or strong craft beer like Imperial IPA to complement the meaty flavor.
Nutrition Facts
"Bryan Calvert of James Restaurant in New York City mixes unsweetened cocoa with cumin in a dark and smoky rub for lamb loin."
"Leeks, a cousin of the onion, impart a pleasantly sharp bite to this lamb dish. Truffle honey vinaigrette rounds everything out."
"Chef Kyle Ketchum's perfectly roasted lamb is punctuated by earthy vegetables and a sweet & sour sauce."
