Cedar Creek Lamb Ribs


from the high plains of Colorado and Wyoming

Our lamb is strictly raised the way that domestic sheep have been for thousands of years, which is nomadically herded free on the land. The grasses and plants of the high plains of the Rocky Mountain West where our sheep are raised have the reputation for creating some of the best lamb in the world. Our lamb comes directly from the 'fat' of the land - no grain or confinement feeding yards are involved in any way. The Dorper and Katahdin sheep breeds are a relatively new breed developed in the 1950's from ancient breeds of Persia and Africa. They thrive in arid climates and have an exceptional meat quality produced from consumption of native arid loving plants. These breeds are known in the United States as 'hair sheep' - meaning they shed the majority of their wool. Hair sheep have been bred for a very tender and light taste that is more similar to high end savory tasting beef. The finishing stages of our lamb involve grazing the animals on lush grasses and plants of mountain lowlands. These grasses are naturally rich in flavor for the animals and are irrigated by clear mountain springs and creeks.

 Pasture Raised Lamb Rib Recipe - Cedar Creek Lamb Rib recipe from Corner Post Meats


2 Corner Post Lamb Rack of Ribs
1 teaspoon dried red pepper chili flakes
1 tablespoon ground cumin
2 teaspoons Himalayan sea salt
1 teaspoon cracked peppercorn melange
2 tablespoons brown sugar
1/4 cup vinegar of choice

Mint Relish
3/4 cup fresh minced fresh parsley
1/2 cup fresh minced mint leaf
1/2 extra virgin olive oil
1/3 cup red wine vinegar
3 tablespoons water
1 minced shallot
4 cloves minced garlic
2 1/2 teaspoons sugar
1 1/2 teaspoons salt
Combine all ingredients for the relish and set aside at room temp. 

Preheat oven at 170 degrees. Rub down the lamb ribs with spice mix and place in large roasting pan or cast iron skillet. Cover and cook for at least 2 hours. Remove cover and turn up the oven to 220 degrees. Roast for additional 10-15 minutes or until dark and caramelized. Carve ribs and serve with mint relish. 

Be sure to print this recipe for your collection and post to social media using the Corner Post Meats tag. Enjoy!

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