Website is currently being updated, bear with us. Please email directly for orders right now.
our farm to your table
The rest of our story is coming soon.
We started sheep farming in October 2026.
Three ways each for ground lamb, chops, and a leg.
A plain burger so the lamb stays the point.
Main ingredients: 1 pound ground lamb, 1 small grated onion, 1 garlic clove, 1 teaspoon salt, and black pepper.
Mix gently, shape four patties, and cook in a hot pan or on a grill about 4 minutes a side for medium. Rest a minute, then serve on buns.
Little pan meatballs for a weeknight.
Main ingredients: 1 pound ground lamb, 1 egg, 1/2 cup breadcrumbs, 1 garlic clove, 1 teaspoon salt, black pepper, and a handful of chopped parsley or mint.
Mix, roll about 16 balls, brown them in a skillet, then cover and cook a few minutes more until done through.
A simple supper in one pan.
Main ingredients: 1 pound ground lamb, 1 onion, 2 garlic cloves, a can of diced tomatoes, salt, pepper, and a pinch of cumin or oregano.
Brown the lamb, cook the onion and garlic in the same pan, add the tomatoes, and simmer about 15 minutes.
A hot-pan chop with a little garlic and rosemary.
Main ingredients: lamb chops, salt, pepper, 2 garlic cloves, a few rosemary sprigs, and a little oil.
Pat the chops dry, season them, and sear in a hot pan about 3 to 4 minutes a side. Add the garlic and rosemary for the last minute, then rest 5 minutes.
The same chop, brighter.
Main ingredients: lamb chops, salt, pepper, lemon zest and juice, olive oil, and 1 garlic clove.
Toss the chops with the oil, lemon, and garlic, sear them the same way, and finish with a squeeze of lemon.
Chops plus a cool sauce.
Main ingredients: lamb chops cooked as above, plus plain yogurt, chopped mint, a pinch of salt, and a little lemon.
Cook the chops as above. Stir the yogurt with the mint, salt, and lemon, and spoon it beside the chops.
The classic Sunday roast.
Main ingredients: a leg of lamb, salt, pepper, 4 garlic cloves cut in slivers, rosemary, and olive oil.
Heat the oven to 325°F. Cut small slits in the leg and tuck in the garlic and rosemary. Rub with oil, salt, and pepper. Roast until a thermometer in the center reads 135°F for medium-rare or 145°F for medium, then rest 15 to 20 minutes. Plan on roughly 20 minutes a pound, and trust the thermometer.
For meat that falls apart instead of slicing pink.
Main ingredients: a leg of lamb, 3 onions in wedges, garlic, rosemary, salt, pepper, and about a cup of water.
Roast covered at 325°F until the meat is tender, then uncover to brown.
The same roast, with a warm spice rub.
Main ingredients: a leg of lamb, salt, pepper, ground cumin, ground coriander, garlic, and olive oil.
Rub the leg with the spices, garlic, and oil, and roast to the same temperatures as the first leg.
Mary's Lamb sells lamb meat raised on our farm near Lubbock. Email us and we'll tell you what's in the freezer.
Email us to inquire about buying a whole lamb.
Two-day air, inside Texas and outside Texas, for ground lamb and chops.
Email to order.