Our Go-To Holiday Lamb Recipe

If lamb is on your Christmas Eve or Christmas Day menu, you’re in good company! Around here, lamb is the centerpiece of our own holiday table.

This is exactly how we cook Longroots Ranch lamb for our family. It's a flavor-forward marinade that lets truly good lamb shine — the kind that comes from a pasture-to-plate Colorado ranch.

Longroots Lamb Marinade

This recipe came to us years ago from Peter’s Australian brother, Tim, a former chef who knows his way around lamb. Once we tried it, there was no going back.

Ingredients

• ½ cup stone-ground brown mustard

• ½ cup olive oil

• A couple sprigs fresh rosemary (at least 1 Tbsp, finely chopped)

• 4 garlic cloves (minced, at least 1 Tbsp)

• 1 tsp salt

• 1 tsp black pepper

How We Use It

Think of this as a wet rub — flavorful, aromatic, and designed to coat every inch of the lamb.

1. Mix ingredients together into a thick paste.

2. Smear generously over your lamb — leg, shoulder, rack, or even mix into ground lamb.

3. Roast or grill following your preferred lamb temperature guidelines.

   
   

The mustard mellows, the garlic sweetens, and the rosemary brings that unmistakable holiday aroma.

Why Grass-Fed Lamb for Your Table?

Beyond flavor, grass-fed lamb packs a nutritional punch. It's festive while also being nourishing. Nutritional highlights of grass-fed lamb:

• Higher omega-3 fatty acids than grain-fed meat, supporting heart and metabolic health

• Lean, complete protein that helps keep meals satisfying without feeling heavy

• Rich in vitamin B12, zinc, iron, and selenium, essential for immunity and winter resilience

• Flavorful thanks to a pasture-based diet — meaning less seasoning is needed

At Longroots Ranch, our lamb is raised right here in Boulder County and moved across pasture in a way that supports soil health, biodiversity, and resilient land. It’s the definition of grass-fed meat from a Colorado ranch, raised with intention from start to finish.

From Pasture to Plate — and Planning Ahead

If you’re reading this thinking, “I wish I had stocked up on lamb this year…” — you’re not alone.

Our grass-fed meat shares tend to fill early. If Colorado lamb is something you want in your freezer next winter, the best move is to plan ahead. Join the Longroots Ranch 2026 waitlist to be the first to know when lamb and other meats are available again.

Get First Dibs Next Year

We hope your holidays are filled with delicious food, full tables, and nourishing time with good people!

Virginia and Peter

Longroots Ranch