Lamb Kabob

About our 100% Grass-fed & Finished Lamb

Our lambs are raised entirely on pasture and 100% grass-fed and finished, with no grain, ever. They graze freely on fresh grass and forage from spring through snowfall on our family farm in the Adirondacks. We partner with our friends at Kinderhook Farm in Valatie, NY and Barred Owl Brook Farm and Essex Farm right here in Essex to keep our freezers well stocked. 

We never use antibiotics, hormones, or GMOs—just rotational grazing and organic practices that support soil health and animal wellbeing.

Preparation Tips

Lamb kabobs cook quickly and are perfect for grilling or broiling.

• Marinate First: Toss cubed lamb with olive oil, garlic, lemon juice, and herbs (like rosemary or oregano) for at least 1–4 hours to boost tenderness and flavor.
• Skewer Evenly: Thread meat onto skewers with evenly sized pieces (and optional veggies like onions or peppers) for consistent cooking.
• Grill or Broil: Cook over medium-high heat for 8–12 minutes, turning occasionally, until browned on the outside and medium-rare to medium inside.
• Rest Before Serving: Let the kabobs rest for a few minutes to keep the juices in the meat.

Pro tip: Don’t overcrowd the skewers—leaving a little space between pieces helps them sear instead of steam.

Delivery & Pickup

Read about our convenient home delivery across New England (free on orders $200+!) and local pick-up options in Upstate New York and Vermont.