A life fed by the bounty of earth and
sweetened by the airs of heaven.


Taste the natural bounty of Jamison Farm with the following recipes from Sukey Jamison's collection.

How to Cook Jamison Lamb

You'll 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.

Below are links to recipes from our own recipe book.

Spice Rub
Slow Roast Shoulder
Grilled Sirloin
Shanks for Two
Meatloaf
Sautéed Sirloin
Roasted Lamb Shank

Apple Sauce Leg Steaks
Moussaka
Eliza's Mustard Glaze for Leg of Lamb
Roast Bone-in Leg of Lamb
Herb-Crusted Rib Lamb Chops
Feta Supreme