the natural bounty of Jamison Farm with the following recipes
from Sukey Jamison's collection.
to Cook Jamison Lamb
find that minimum seasoning is needed to bring out the
delicate taste of our lamb. Rosemary, garlic, olive oil,
lemon and mint in various combinations provide wonderful
flavor. We always recommend that you undercook rather than
overcook our lamb. It's easy to put the meat back in the
oven for a few minutes to reach your desired doneness,
but impossible to undo the damage of overcooking. If you're
unaccustomed to eating rare lamb, try having your lamb "pink" for
fuller flavor and taste.
are links to recipes from our own recipe book.
Slow Roast Shoulder
Roasted Lamb Shank
Apple Sauce Leg Steaks
Eliza's Mustard Glaze for
Leg of Lamb
Roast Bone-in Leg of Lamb
Herb-Crusted Rib Lamb Chops