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August is the perfect month to host a dinner party! Grab some local lamb from these Pure Catskills members for your gathering: Applegarth Farm, Evans & Evans Farm, Oak Hill Farm, Meat & Flowers, Nectar Hills Farm, SaJoBe Farms, or Stony Creek Farmstead.

Follow these tips for the perfectly cooked lamb! 

  • Choose the right cut
    • Bone-in tends to have more flavor but is trickier to cut than boneless.
  • Skip the marinating step
    • Lamb is a naturally tender meat, so marinating it can make it tougher. Instead use herbs, garlic, mustard, or a spice rub.
  • Use a meat thermometer for your desired level of doneness
    • 125°F for Rare
    • 130°F to 135°F for Medium-Rare
    • 135°F to 140°F for Medium
    • 155°F to 165°F for Well-Done
  • Let the meat rest after cooking for about 20 minutes
  • Always slice against the grain for tenderness

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