Bringing sustainability and agriculture together, Cascade Creek works in harmony with nature to produce fine, flavorful lamb the humane way. Never confined to barns or feedlots, their lambs enjoy fresh air and indigenous grasses for grazing, one picturesque field after another.

By partnering with family farms up and down the West Coast, Cascade Creek is able to provide 100% pasture-raised, grass-fed lamb year-round. And with ranches as near as the Sacramento Delta and Sonoma Valley, the lamb stays extra fresh on its way from the farm to our stores, making for a mild protein that’s truly delicious.

Speaking of delicious, since Cascade Creek lamb is 100% grass-fed and pasture-raised with no antibiotics, it also offers a lean, tender and juicy eating experience. The careful stewardship and nutrient-rich diet result in super-premium lamb that’s fine, flavorful and perfect for a feast or a casual dinner any day of the week.

Lamb Cooking Tips:

• Cook lamb to 135°F, then let rest to 145°F for medium-rare.
• Cuts that are farther from the ground and closer to the center are usually more tender with intramuscular fat (marbling), and do well with dry cooking methods like grilling and searing.
• Cuts that are weight-bearing tend to have larger, tougher muscle fibers, and benefit from moist cooking methods like braising or stewing.

Common Cuts:

• Rack of Lamb: Complete set of seven connected rib chops; ideal for roasting whole
• Rib Chop: Single rib (lamb chop) from the whole rack; try grilling, sautéing or broiling
• Loin Chop: Essentially the T-bone or porterhouse of lamb; great for grilling or searing

Get cooking with these recipes from Cascade Creek!