TASTE THE DIFFERENCE
Cascade Creek brings sustainability and agriculture together in a way no one else has, resulting in lamb with unmatched flavor and incredibly tender mouth-feel. Our flocks roam the grasslands of the western states and are never given hormones or antibiotics. They are cared for year-round by family ranchers in coastal, mountain, and valley regions of California, Idaho, and Oregon. Each flock is raised in harmony with the best nature has to offer.
Grass-fed, vineyard- or pasture-raised is our approach to raising sheep—naturally, sustainably, compassionately.
This exceptional lamb is available from Cascade Creek in limited quantities.
We know you’ll taste the difference.
Chef/Owner Jennifer Jasinski of Rioja Restaurant in Denver, Colorado, created this sweet and savory marinade for extra-tender lamb loin along with caramelized onions and roasted Yukon potatoes.
Chef/Owner Lou Lambert of Lambert’s Steaks, Seafood and Whiskey in Fort Worth, Texas, shared this hearty salad recipe.
A tangy, fruity salsa tops roasted lamb loin for a recipe guaranteed to wow your family and friends.
Chef Geoffrey Zakarian of Town and Country restaurant in New York, New York shared this Mediterranean-inspired lamb loin recipe.
Lamb loin “lollipops” are the perfect party food, and served with a fresh mint and tomato sauce and a prepared pesto sauce it’s easy to feed a crowd.
This recipe, from Edward Leonard, Vice President/Corporate Chef of Le Cordon Bleu Schools in North America, uses a more unusual lamb cut: the neck. Chef Leonard transforms braised neck meat into flavorful fried croquettes.
This marinaded delight includes fresh ingredients like lime, garlic, and mint. Impress friends and family with this savory and delicious lamb shank recipe.
Recipe from Chef Tim Love, Lonesome Dove Bistro (Fort Worth, Texas)
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With flavors like mint, rosemary, and lemon, you can’t go wrong with this classic Lamb Rib Chop dish.
Classic lamb rib chops get an Italian flair with a pesto rub and a side of pesto pasta.