Segments of a Sheep
Our Navajo Churro sheep spend their days on our green pastures, rich in minerals with plenty of sunshine and fresh Northern California mountain air. They are with us from birth to their last day of harvest. Butchery is a necessary trade that dates back many generations. When done correctly, purposefully, and diligently, this trade honors and respects the animal that is being harvested.
In this post, we’ll take you through each and every segment of a sheep, so you can learn exactly where your lamb comes from and the best ways to cook it to experience the greatest flavor and tenderness.
Leg
Our Five Marys pasture-raised Navajo Churro lamb cuts produce excellent flavor, and this is especially true for the leg of lamb. Our leg of lamb cuts are between 2 and 5 pounds. They should be slow roasted or braised, and will be the perfect main course in any Mediterranean dinner.
Recipes:
Loin
The loin is a prized cut on the lamb, known for tender and flavorful loin chops and occasionally loin roasts. At Five Marys, we sell loin chops in packs of four. They are great for grilling, broiling, and sautéing to medium-rare.
Rack
Rack of Lamb
The rack of lamb is one of the most delectable cuts on a lamb. It consists of eight rib chops, all with incredible flavor and texture. Rack of lamb should be cooked rare, and is best at medium rare. It can be cooked altogether or cut into individual chops to be cooked individually. It is best to prepare them using high heat, quick cooking methods.
Rib Chops
Our M5 rib chops come in packs of four delicious ‘lollipops’ as we affectionally call them. Like the rack of lamb, these should be cooked quickly on high heat, whether that be pan searing or fast oven roasting, to medium rare. Dip them in our famous Five Marys chimichurri for a delicious lamb dinner.
Shanks
Lamb shanks are a bone-in cut, a favorite for lamb dishes like braised lamb shanks. They can be prepared in a roasting pot or dutch oven, and taste best when slow cooked and braised with red wine or olive oil, vegetables, and herbs.
Recipe:
Sirloin
Lamb sirloin chops are large then loin chops, but slightly less tender. Our Five Marys Navajo Churro sirloin chops come in packs of four, and are great for grilling, pan frying, and braising for a delicious lamb dinner.
Neck
Lamb neck slices are great for the adventurous cook! With usually three slices to a pack, they are chock-full of nutrients and collagen, which dissolves as it cooks. Because this cut is tough, it should be slow cooked for a long time to achieve the best possible texture.
Ground Lamb
Five Marys ground lamb doesn’t come from just one place on the lamb. It is commonly taken from trimmings and less tender cuts, but we take pride in ensuring our ground lamb is ground from more desirable cuts of the lamb too! Our ground lamb is made of trimmings from the entire animal, whether that be the neck or breast of the sheep. A diversity in cuts ensures the greatest flavor and quality of our ground lamb. Ground lamb is a delicious substitute for ground beef and ground pork, and is perfect in Mediterranean dishes and pasta. Try our lamb Merguez sausage for a fuller, spicy flavor!
Pelt
Our gorgeous Navajo Churro heritage sheep have such beautiful hides with long, luxurious wool. We decided early on we had to find a way to preserve their beauty and honor the whole animal by tanning them into gorgeous pelts. Our custom made sheepskin pelts are of the finest craftsmanship and involve quote a process to become a pelt. These pelts are supple and soft suede on the backside, and incredible long lamb’s wool on the front. They are perfect for a cozy couch throw, an ottoman, or home decor. They can be cleaned at home with warm water and mild detergent and air dried (never heat of they will felt!)