GRASS FED & PASTURED LAMB

Our lamb is repeatedly praised by customers for it’s tender texture and mild flavor. 

We offer a wide selection of lamb cuts: from ever-popular rib chops to succulent leg roasts to (the lesser-known) shoulder roasts and sausage. 

Like all of our animals, Return to Earth’s pastured lamb are raised without the use of antibiotics, steroids, or growth hormones.

Offered Cuts

pastured grass fed lamb chop cut

LOIN CHOPS are cut from the loin of the lamb and offer a tender, lean meat that is straightforward to cook and hugely versatile. An excellent choice for both a quick weekday dinner or an elevated dinner party.

pastured grass fed rack of lamb

BONE-IN RACK is one of the most sought-after and impressive cuts of lamb! Its popularity is likely due to its incredibly juicy meat which lends itself to an extensive array of rubs and marinades. As an added bonus, this cut is fantastic when paired with a wide assortment of sides.

pastured grass fed leg roast

LEG ROASTS & LEG STEAKS are, personally, our favourite form of lamb. Cut from the hind leg, a leg roast or leg steak produces a juicy, lean meat which lends itself to a dry heat cooking method: i.e., roasting or grilling.

pastured grass fed shoulder roast

SHOULDER ROAST & STEAKS are mild yet flavorful cuts produced from the upper fore-leg of the lamb. These cuts are best slow-cooked (in a rich braise!) as this allows time for the strong connective tissues to break down resulting in an amazingly tender and fall-off-the-bone experience

LAMB SAUSAGES are an amazing variation on the standard pork sausage. Shake up your grill rotation with these flavor powerhouses that perfectly pair juicy lamb meat with a spice selection featuring rosemary and thyme. 

pastured grass fed lamb shanks

SHANKS are a delicious and economical cut from the lower portion of the leg. Unmistakable in appearance, shanks are delicious in either a stew or braise.

pastured grass fed ground lamb

GROUND meat of any kind is highly versatile and economical. Use ground lamb anywhere you would use ground beef. It is especially good as a burger, meatball, kafta, or in a shepherd’s pie (for which it was the original meat of choice!)

COOKING YOUR LAMB

butchering layout for lamb
RIB / LOIN

Rack

Chops

LEG

Leg

Shanks

SHOULDER

Roast (Shoulder)

Shoulder Steak

OTHER CUTS

Ground

Sausage

BRAISE / STEW

PAN / AIR FRY

GRILL / BROIL

ROAST

HOW WE RAISE OUR LAMB

three lambs approaching camera

Return to Earth’s lambs are grass-fed and raised in alignment with local seasons as much as is possible. This enables us to keep our animals on pasture for the majority of their lives so they can take full advantage of the varied fresh forage available.

Weather allowing, our lambs are raised in a light-filled greenhouse structure until they are old enough to move out onto pasture. Once outside, we manage the grazing patterns of our lambs by rotating them through a number of successive paddocks. In doing so, we ensure that each paddock is uniformly, but not overly grazed which helps to ensure high forage yield for the flock while also supporting overall animal health and protecting the pasture ecosystem through the protection and maintenance of plant biodiversity.

Our lamb meat’s hallmark traits are its tender texture and mild flavor. This is achieved due to the low-stress environment our animals are raised in and the fact that we prioritize young (tender) lamb over maximized output. Meaning our animals are butchered “young” at roughly 9-12 months of age: well before they transition from ‘lamb’ to ‘hogget’ and begin to take on the distinctively musty taste of mutton.

WHY PASTURED?

The meat from 100% grass-fed lamb raised on pasture offers significant benefits over that from animals raised with a diet which includes grains, including up to:

3x more omega-3s & 2x more long-chain omega-3s

1.8x more conjugated linoleic acid (CLA)

85% lower omega-6 : omega-3 ratio

1.7x higher polyunsaturated : saturated fat ratio

2.3x more vitamin E

1.4x more vitamin A

Also, it tastes something awesome!