Lamb

The first sheep arrived on Randle Farms in the early 1980s. The flock has grown over the past twenty years to approximately 300 head. It is comprised of a commercial ewe base of Finn x Dorset. We have also experimented with the heritage breed Tunis.

Breeding takes place from the first of May to the first of October. The breeds that we have are selected for their ability to breed out of season to avoid the summer heat. Gestation lasts an average of 147 days.

Lambing typically begins the last week of September and continues through March. Shearing is done in April and May. We finish our lambs on ryegrass and crimson clover pastures. We are a forage-based operation, meaning that we only use grain feeding to provide sufficient energy to flush ewes during breeding and as a suppliment to lambs during nursing in winter.

Our lamb is available seasonally, typically from the end of March through July or August.

See more pictures of our sheep production.

Cumin & Coriander Crusted Lamb Chops with Ancho-Chile Honey

From Chef David Bancroft, Amsterdam Café, Auburn

For the lamb chops:

  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garlic powder
  • 1 ½ tsp kosher salt
  • ½ tsp black pepper
  • pinch of ground cinnamon
  • 3 whole lamb racks
  • 2 tbsp canola or vegetable oil

    • Combine all the spices together in a small bowl until well mixed. Season lamb racks generously with spice mixture. Allow lamb to rest for 10 minutes before cooking to allow seasoning to marinate. Pre-heat oven to 375º. Pour oil into a large skillet and pre-heat to medium-high. Carefully sear each side of each rack for 2 minutes or until you see a good crust form. When all sides have been seared, place all three lamb racks on a baking sheet and bake in pre-heated oven for 10 minutes for mid-rare; 13 minutes for medium; 16 minutes for well. Remove lamb at desired temperature. Allow lamb to rest for at least 5 minutes before preparing to serve. Slice lamb racks in half between bones and separate into six portions. Ladle the ancho chili-honey over the lamb and serve immediately.

    For the ancho chili-honey:

  • 1 ½ cups honey
  • ½ cup sugar
  • 5 chopped garlic cloves
  • 1 Tsp salt
  • 1 ½ tsp black pepper
  • 1 cup water
  • 1 tbsp ancho chili flakes or one whole ancho chili(stemmed & seeded)
  • 3 tbsp sherry vinegar

    • Blend all ingredients together in a blender until smooth. Place contents in a sauce pot and bring to a boil. When boiling point is reached, reduce heat and simmer until the sauce slightly thickens and coats the back of spoon. Serve warm with the lamb chops.

    More Lamb Recipes