Try one of our personal favorites, Greek style Lamb Burgers made from Sunrise Farms all-natural lamb. Sunrise Farms is pleased to partner with Weavers Sheep Farm to provide high-quality, pasture raised lamb products in the Shenandoah Valley.
Lamb Chops Sizzled in Garlic
Eight 1/2-inch-thick all-natural lamb loin chops (about 2 pounds), fatty tips trimmed
Salt and freshly ground pepper
Pinch of dried thyme
3 tablespoons extra-virgin olive oil
10 small garlic cloves, halved
3 tablespoons water
2 tablespoons fresh lemon juice
2 tablespoons minced parsley
Pinch of crushed red pepper
Season the lamb with salt and pepper and sprinkle lightly with thyme. In a very large skillet, heat the olive oil until shimmering. Add the lamb chops and garlic and cook over moderately high heat until the chops are browned on the bottom, about 3 minutes. Turn the chops and garlic and cook until the chops are browned, about 2 minutes longer for medium meat. Transfer the chops to plates, leaving the garlic in the skillet.
Add the water, lemon juice, parsley and crushed red pepper to the pan and cook, scraping up any browned bits stuck to the bottom, until sizzling, about 1 minute. Pour the garlic and pan sauce over the lamb chops and serve immediately.
Sunrise Farms Proudly Stocks All-Natural Lamb Chops.
Our Stuarts Draft storefront stocks a variety of cuts of all-natural lamb from local Weavers Sheep Farm. We have cultivated strong relationships with farmers who share our values and commitment to non-GMO feed and all-natural meat.
All-natural ham is a delicious meat for a family meal. Spice up your dinner with different ham cooking methods!
Family And Friends Delight In A Free-Range Thanksgiving Turkey!
We at Sunrise Farms embrace family through wonderful gatherings and delicious food. One of our fondest holiday memories is Grandma Yoder’s holiday turkey. Our mother continues to cook free-range, home-grown turkeys for our family, just like her mother did before her. When Grandma cooked turkey, Grandpa would always carve it. Any leftovers were used for delicious turkey sandwiches. We hope you’ll enjoy this recipe in your family as much as we have in ours. Sunrise Farms grows fresh, all-natural turkey for Thanksgiving. Try out Grandma Yoder’s recipe for a treasured feast.
Baking the Turkey
Prepare an 18-22 pound turkey for roasting by taking out the giblets, rubbing the entire outside with salt and sprinkling one or two teaspoons of salt inside the turkey’s cavity. Put giblets in a kettle, cover with water, add salt & pepper and cook for one hour or until done. Giblets and broth from the baked turkey will be used to make delicious gravy! If you would like to stuff your turkey, see the stuffing recipe below. Otherwise, place turkey in a baking bag, following the accompanying directions. Instead of placing turkey on its back for baking, place it on its breast. Although you will not have a “picture perfect” turkey for the table centerpiece, the baking bag will produce a moist, white meat that is very delectable. Bake the turkey at 325 degrees for approximately 4 hours.
Use a meat thermometer to be sure the inside of the turkey reaches 165 degrees. Carve the turkey by cutting it into serving-sized pieces, then place on a meat platter and separate dark meat from white.
Old Fashioned Bread Stuffing
Melt 1 to 1ó cups of butter in a small saucepan. Add 4 sticks of celery and 1 large onion (3″ diameter), both chopped very fine. Allow it to simmer on the stove while you toast and cube one whole loaf of white bread.
Add approximately 4 cups of chicken broth, butter, celery and onions to the bread cubes. Add salt and pepper according to taste. Other seasonings, such as poultry seasoning, sage, or thyme, are optional. Stuff turkey with mixture, place in a baking bag and bake turkey for approximately 5 hours at 325 degrees. Alternately, you can put bread stuffing in a 9 x 13 baking dish and bake, uncovered, at 350 degrees for 30 minutes or until the top is brown. If you would like to bake the turkey and the bread stuffing together in the same oven, increase the baking time for the stuffing to make up for the lower baking temperature for the turkey.
Free-Range Turkey Gravy
Dip out the broth from the baked turkey and the stock from the giblets. Put the broth and stock in a kettle and bring to a boil. Add more salt if you desire or add water if the broth is too salty. Then add to the boiling broth a thickening of flour and milk (or water and tapioca starch) using a gravy shaker or wire whisk to mix the flour and milk. You may also add the chopped giblets to the gravy, if you prefer.
Sunrise Burger Stuffers
Source: Sunrise Farms
All-natural ground beef
Your choice of fillings
For a hearty diversion to the classic burger, try putting two Sunrise Farm ground beef patties together with a filling in the center. Use your imagination to create your own favorite burger.
Grill over medium high heat, four minutes on each side, or to desired doneness. Serve on toasted buns with your favorite condiments.
Here are some filling ideas:
- sharp cheddar cheese (grated), finely chopped up onions, bacon, mushrooms, etc., top with barbeque sauce
- blue cheese, cream cheese, and finely chopped walnuts
- Monterey jack or pepper jack cheese, finely chopped jalapeno peppers or green chilies
- pepperoni, mushroom, onion, green pepper, top with pizza sauce and mozzarella cheese
Cheese and Sausage Breakfast Casserole
Yield: 8-10 servings
8 white bread slices, cut into cubes
1-pound bulk non-GMO pork sausage, crumbled and cooked
1 1/2 cups grated sharp cheddar
10 large all-natural brown eggs
2 cups milk (do not use low fat or nonfat)
2 teaspoons dry mustard
1 teaspoon salt
Grease 9×13-inch glass baking dish. Place bread in prepared dish. Top with sausage and cheese. Beat together eggs and next three ingredients. Season with pepper. Pour over sausage mixture. (Can be prepared 1 day ahead. Chill.)
Preheat oven to 350°F. Bake casserole until puffed and center is set, about 50 minutes. Cut into squares.
Super Easy Leg of Lamb
Yield: 10 servings
all-natural leg of lamb
kosher salt (because it is coarser)
1 tablespoon minced garlic
Trim lamb of excess fat and rinse under cold water. Place in roasting pan and sprinkle with kosher salt. Rub with minced garlic.
Roast at 325° in the oven until golden brown. Remember to baste every 30-45 minutes with pan drippings. You want to roast it for about 30 minutes per pound.
Roasted Chicken with Rosemary
Yield: 10 servings
1/2 cup butter, cubed
4 tablespoons minced fresh rosemary or 2 tablespoons dried rosemary, crushed
2 tablespoons minced fresh parsley
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
1 all-natural whole roasting chicken (5 to 6 pounds)
6 small red potatoes, halved
6 medium carrots, halved lengthwise and cut into 2-inch pieces
2 medium onions, quartered
In a small saucepan, melt butter; stir in the seasonings. Place chicken breast side up on a rack in a shallow roasting pan; tie drumsticks together with kitchen string. Spoon half of the butter mixture over chicken. Place the potatoes, carrots and onions around chicken. Drizzle remaining butter mixture over vegetables.
Cover and bake at 350° for 1-1/2 hours, basting every 30 minutes. Uncover; bake 30-60 minutes longer or until a thermometer reads 180°, basting occasionally.
Cover with foil and let stand for 10-15 minutes before carving. Serve with vegetables.