1. Place the shoulder in a dish, combine the marinade and pour over the lamb.

2. Allow the shoulder to stand in the marinade for a minimum of 1 hour, or overnight, turn occasionally.

3. Preheat the oven to 350⁰ F.

4. Remove the shoulder from the marinade, place on a rack in a baking pan.

5. Roast the shoulder for 1½ - 2 hours, or until a meat thermometer reads 145⁰ F for rare or 160⁰ F for medium.

6. Remove lamb from the oven and let stand, covered, 5 minutes before serving.

To Barbecue: Cook over a medium heat for 1½ - 2 hours, turning often

Serve with: Potatoes, green beans and carrot sticks, or vegetables of your choice.

Serves: 4-6

1 Atkins Ranch Lamb Shoulder, boned, rolled & netted

Marinade:

1/4 pt wine vinegar                                                     1 tsp thyme

2 tbsp oil                                                                       1 tsp paprika

1 garlic clove                                                                1 tsp ground pepper

1 tsp salt

Atkins Ranch Lamb Shoulder Roast

Atkins Ranch Rack of Lamb

2 Atkins Ranch Racks Of Lamb, frenched if you like

2 T fresh chopped marjoram, basil, mint or parsley

2 tsp melted butter    4T bread crumbs– whole meal

2 tsp Dijon mustard  Grated rind of 2 lemons

1. Toss melted butter through the breadcrumbs, add fresh herbs and lemon rind.

2. Coat the back (meaty) side of the rack with mustard. Firmly press on the herbed breadcrumbs.

3. Preheated oven to 400⁰ F, cook the racks for 20 minutes for rare lamb, 25 minutes for medium. 

4. Remove lamb from the oven and let stand, covered, 5 minutes before serving.

Serve with: Small whole potatoes, with a side dish of tomatoes, zucchini, onion and peppers sautéed together till tender. Sprinkle with fresh herbs.

To Barbecue: Cook over a medium heat for 10 minutes each side. Cook the herbed side last.

Serves: 4

2-3 Atkins Ranch Lamb Racks chined                     1 cup apple juice

 and  frenched                           

Marinade:

1 Med onion finely diced                       1 stalk celery finely diced        

1 carrot finely diced                                8 sliced mushrooms 

1 zucchini finely diced                          2 cloves garlic crushed             

2 cups bread crumbs– whole meal        1 tsp dried sage

Salt and pepper to taste                          1/2 tsp dried marjoram

2 tbsp butter                                               1 egg lightly beaten

Atkins Ranch Lamb Crown Roast

Extra: Maraschino cherries, cherry tomatoes or paper cutlet frills for decoration.

1. Prepare the crown roast, sew ends together to form crown or have the butcher prepare it for you. Cover tips with foil and place a ball of foil in the center to keep the shape of the crown.

2. Preheat oven to 350⁰ F. Place roast in roasting pan and baste with apple juice. Roast for 30 minutes; baste with apple juice while cooking.

3. Stuffing: Heat a little butter in sauté pan and sauté carrot, onion, celery, zucchini, mushroom and garlic for 2 minutes. Remove from heat and add the rest of the ingredients, mix thoroughly.

4. After roasting the lamb for 30 minutes, remove foil ball from the center and replace with the stuffing. Baste with any remaining apple juice.

5. Continue to roast for a further 30 minutes or till meat thermometer is 145⁰ F for rare, 160⁰ F for medium.

6. Remove lamb from oven and let stand, covered, 5 minutes before serving.

7. Remove foil from tips and replace with cherries, tomatoes or paper frills before serving.

Serve with: New potatoes, green beans tomato and onion salad, or vegetables of your choice.

Serves: 4-6

Atkins Ranch BBQ Lamb Chops

8 Atkins Ranch Loin Chops                                 

Marinade:

2 tsp tomato sauce                                  1 tbsp  oil                    

1 tbsp Worcestershire sauce                 Juice of one lemon 

1 tbsp soy sauce ( Low Salt)                 2 tsp fresh ginger (or 1/2 tsp

                                                                     powered ginger)    

1. Combine the marinade ingredients and marinade the chops for 1 hour at room temperature (alternatively brush the chops with the marinade prior to cooking).

2. Remove the chops from the marinade, barbecue or broil 4 - 5 minutes each side.

3. For best results, let the chops stand for 2 minutes to complete cooking.

Serving suggestions: A salad of fresh peeled peaches, nectarines or mango, lettuce or watercress, sliced celery and bean sprouts, with a ginger flavored oil dressing. Accompany with a baked potato.

Hint: Turn the chops using tongs not a fork, which may pierce the meat allowing the juices to escape.

Atkins Ranch Red Lamb Curry

1 1/2 LBS boneless Atkins lamb, cubed             1/4 tsp salt

1LB can peeled tomatoes                                      2 tbsp  oil 

1 Large white onion, chopped                             1 piece fresh ginger

1/2 cup coconut milk or plain yogurt                2 cloves garlic, crushed

1-2 tbsp red curry paste or curry powder   

1 large red or green pepper, seeded and chopped

1. Put oil in a heavy-based saucepan or casserole on a low heat, add the onion and garlic. Grate or finely chop the ginger and add to the saucepan. Cook gently, stirring often, for about 6 minutes. Stir in the curry paste (or powder) and salt. Cook, stirring, for a few more minutes.

2. Increase the heat, add the lamb, stirring well. Add the tomatoes and juice, lower the heat and simmer for 10 minutes.

3. Add the chopped peppers and coconut milk (or yogurt). Cover and simmer on the lowest heat for 1 hour, or until tender. Stir occasionally. Alternatively put in a covered casserole place in the oven at 300º F for 1½ hours.

\Serve with: Rice and vegetables, or an Indian style curry accompaniment, e.g. Poppadoms, roti, fried cashews, onion or tomato relish, spicy cucumber or fresh mint chutney.

Serves: 5-6

Atkins Ranch BBQ Lamb Chops

1-1 1/4 LB S thinly sliced lean Boneless Atkins Lamb

1 Clove garlic, Crushed                                     1 tbsp  tomato paste

1-4 tsp finely grated Fresh Ginger                   2 tbsp  Sherry           

Fresh ground pepper                                         1 tbsp  Oil

4 tbsp Soy Sauce                                                1/4—1/2 cup water

2 tsp corn starch                                               2—3 mushrooms sliced

Cut the lamb into small strips, about ½ x 2".

2. In a bowl, mix garlic, ginger, pepper, soy sauce, tomato paste, sherry and oil. Let this stand for 10 minutes or more for the flavors to mingle.

3. Stir fry the lamb in 1 tbsp oil for 3-4 minutes. Let the lamb stand for 3 minutes before combining with the sauce. 

4. Sauce: Whisk water and cornstarch into the sauce ingredients, cook in a small saucepan till the sauce has thickened, stir in the sliced mushrooms.

Serve with: Rice and colorful vegetables.

Serves: 4

Ingredients:                                           Sauce:

1 Leg Atkins Ranch Lamb                          2 tbsp  flour

Garlic cloves, Sliced                                    1 cup fruit juice, apricot is good

Salt & pepper to taste                                 Juice of one lemon

Atkins Ranch Leg Roast

1. Rub a cut clove of garlic over the surface of the leg, then make several slits into the meat with the point of a sharp knife and insert slices of garlic.

2. Preheat the oven to 350º F. Place a ¼ cup of oil or water in a baking dish, add the leg and bake, covered, for 1½ - 2 hours.

3. Remove the leg from the pan, add the flour to the pan juices and cook for 2 minutes. Stir in the fruit juice and simmer until thickened, add salt and pepper to taste.

Serve with: Rice with currants, carrot sticks, spinach and celery.

Serves: 8

Atkins Ranch BBQ Butterflied Leg

1 Atkins Ranch Lamb leg, boned and butterflied

1/2 cup Lemon juice                                        1 tsp salt ( optional )

3 cloves of crushed garlic                                fresh ground pepper

2 tsp finely grated lemon rind                        1-4 cup olive oil

1. Lay the butterflied lamb out flat on a large dish, boned surface uppermost.

2. Mix the remaining ingredients, spread evenly over the boned surfaces of the lamb. Leave in a cool place for 2-3 hours, or cover and refrigerate overnight. Remove from the refrigerator 2 hours before cooking.

3. Preheat the BBQ. Optional: push 2-4 double loop metal skewers through the lamb to support it.

4. Barbeque the lamb on a slow steady heat for 35-45 minutes, turning several times. Allow to stand for 10-15 minutes in a warm place before slicing.

Serve hot or cold, with corn cobs and a green salad.

Serves 8—10

4 Atkins Ranch Lamb Toprounds

6oz mushrooms, sliced                            4 strips of bacon

1—2 tsp oil                                                2—3 cloves of chopped garlic

Salt and pepper to taste                          Grated nutmeg (if liked)

Chopped chives                                        strips of orange peel

Atkins Ranch Top Round

1. If the toprounds are large, cut in half.

2. Wrap the strips of bacon around the edge of the topround, secure with a toothpick, small skewer or string.

3. Preheat a heavy pan, lightly oil and pan fry the toprounds on a medium heat for 6-8 minutes each side. Remove from the toprounds from the pan while they are still rare on the inside and leave to stand, covered.

4. Cook garlic and onion in pan, add mushrooms, cook 2 minutes, add liquid and bring to the boil for 2 minutes. Season with salt, pepper and nutmeg.

5. Remove string, skewers or toothpicks from the toprounds.

6. Spoon the sauce over the lamb and garnish with orange peel and chives

Serve with: Cubes of squash and mixed beans.

Serves: 4

Atkins Ranch Baked Lamb Shanks

4 Atkins Ranch Lamb Shanks

1 carrot, sliced                                          1 white onion sliced

1LB can peeled tomatoes                        1 small can Jalapeno's

1. Spread onion and carrot in the bottom of a baking dish.

2. Arrange the lamb shanks on top of the vegetables.

3. Add the tomatoes, jalapeno's and a sprinkling of herbs to the baking dish. Cover the dish with a lid or with foil.

4. Bake at 325^o F for 2 - 2½ hours, until very tender.

5. Garnish with the parsley and lemon rind.

Serve with: Mashed potatoes, and colorful vegetables.

Serves: 4