Atkins Ranch: 100% Grass Fed Pasture Raised Lamb
Growing Great Families
Their story started in 1989 with two ranchers sitting around a family table in the rolling hill country of New Zealand and the belief that good food brings people together. One hundred ranchers, thousands of families, countless meals and 30 years later, and they still believe that extraordinary lamb eaten together creates meaningful connections and lasting memories.
Their animals are their livelihood, so looking after them is their number one concern. But more than that, they know healthy animals raised in a natural environment produce a premium product that’s tastier and better for you.
They raise their sheep as nature intended – 100% grass fed and free to roam in the pasture in fresh air and sunshine. No feedlots or grain supplements are used, and their animals are raised without any GMOs, antibiotics or hormones. They believe this produces animals that are nourished and stress free.
New Zealand is an idyllic environment with pure water, intense sunshine, fertile soil and lush pastures. It’s temperate climate allows them to grow great grass throughout the year. Their animals really have the perfect place to grow and thrive.
Many of their ranchers are tending third, fourth and fifth generation ranches and they’re aware that their ancestors worked hard to create the land and lifestyle they call home. For them, growing high-quality lamb with respect to the natural environment is a way of life and passion.
Their ranchers work with the natural ecosystems of their land and aim to keep the environment as pristine as possible. Many have designated protected areas on their ranches to regenerate land and water.
They ensure their lamb is fully traceable from the shelf back to their ranches.
Lean grass fed lamb is the healthy protein option for your family’s diet. It’s rich in essential minerals and vitamins for good health:
PROTEIN: A 3oz portion of grass fed lamb provides over a third of your daily needs.
IRON: For mental and physical wellbeing. Grass fed lamb has twice the iron as pork, three times more than chicken and six times more than fish.
ZINC: Promotes good health especially growth and reproduction, night vision, digestion, immunity and healing.
B VITAMINS: Help to release energy, maintain good vision, healthy skin and manufacture red blood cells. Grass fed lamb is a great source of B vitamins: B12, niacin, B6 (pyridoxine), B1 (thiamin), B2 (riboflavin) and biotin.
VITAMIN D: One serving of grass fed lamb can provide half the vitamin D we need each day.
THEIR LAMBS EAT GRASS: It’s what they were designed to eat and what keeps them healthy. Grain fed animals are raised in feedlots with an unnatural diet and often given growth hormones and antibiotics to survive unsanitary conditions.
EATING GRASS FED LAMB IS HEALTHIER: Compared with grain fed beef, their lamb contains:
- 60% more omega-3 fatty acids for good health, especially the heart and brain.
- Twice as much vitamin A and E, along with other essential vitamins and minerals.
- Three times more conjugated linoleic acid ( CLA): a good fat associated with low body fat. Studies show CLA may help reduce the incidence of cancer.
- A higher concentration of unsaturated fats vs. saturated fats.
Seared Lamb Rack
2 red onions, peeled & wedged into 1/8ths
1 garlic bulb, peeled
1 Tbsp fresh thyme leaves
2 Tbsp balsamic vinegar
3 Tbsp extra virgin olive oil
salt & freshly ground
4 oz mixed quinoa (red, black + white)
12 oz beets (red or golden)
4 oz radishes
1 fresh red chili (or 1/2 tsp red chili flakes)
2 lbs Atkins Ranch 8 bone
1 cup fresh basil leaves
Heat the oven to 350ºF. Roast the wedged onions, garlic cloves (keep one), thyme, balsamic vinegar, 2 Tbsp extra virgin olive oil, salt and pepper in a covered tray for 20 mins. Uncover and cook another 5 mins. Remove and increase heat to 375ºF.
While the onions roast, rinse the quinoa and simmer for 12 mins in 1 1/2 cups of water.
Peel and slice the beets into short fine sticks. Finely slice the radishes and red chili, grate the garlic, zest and juice the lemon. In a large bowl combine all the above ingredients and the onion roasting juices.
Liberally season the lamb racks with salt and pepper. Sear them bone side up on medium in a oiled oven-proof skillet for about 5 minutes. Finish the rack to medium rare in the hot oven for about 10 minutes. Rest for at least 5 minutes.
To finish, tear the basil leaves into the salad and portion it evenly onto warmed plates. Slice the racks and serve them atop the salad. Drizzle with some extra virgin oil and finish with freshly ground pepper.