Will A Ground Lamb Recipe Eliminate the Boredom of Ground Beef?

Why stay stuck in a culinary rut?

Here's a ground lamb recipe that provides the flavor to get you back on the road to mealtime pleasure. By using lean ground lamb from grass-fed lamb, you and your family can enjoy the variety of healthy flavor that only lamb recipes can provide.


1-2 pounds grassfed lamb, ground finely
1 head cabbage
1 cup bread crumbs
1 egg, preferably from free-range hen
Salt and pepper to taste
Milk, from grassfed cows if you can find it


Holding a head of cabbage firmly, slice off it’s head! (This sounds cruel.) Remove the core, leaving an inch or so of “cabbage wall”.

In a medium-sized mixing bowl, mix all the other ingredients together. Slowly add sufficient milk until the mixture becomes “fluffy”. Pour the fluffy mixture into the hollowed out cabbage head. Don’t overfill; leave enough space to replace the slice of the cabbage head you had earlier chopped off. Secure the head together using string, skewers or toothpicks.

Boil on medium low heat in salted water for about 2 hours. Serve with sour cream.

Our family raises and sells quality lamb, the healthy grassfed type. The butcher always includes at least one packet of lean ground lamb. Some folks don’t know what to do with the ground lamb or “lamburger” as it’s sometimes called. But now you know. This recipe will grant some needed variety from the same ol', same ol' ground beef that so many are accustomed to. From years ago I've used a recipe like this. It's good!

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