Hackamore Ranch
Albina Fowler’s Tips for Cooking Lamb
One of Albina’s favorite parts of raising sheep and cattle is getting to cook with what she raises. She loves serving her family meals made from healthy animals raised on open pasture — and she’s proud to share those same recipes with her farmers market customers.
Albina especially delights in helping people cook lamb for the first time. She believes it’s one of the most honest, flavorful meats there is — tender, distinctive, and full of character. To help more people fall in love with it, she often shares a few tips from her own kitchen:
1. Don’t Go Boneless
Boneless may seem easier, but bones are flavor. They bring nutrients, collagen, and that deep, soulful richness you can’t get any other way. Whenever possible, cook lamb on the bone — especially for roasts and braises.
2. Don’t Cook It Cold
Cold lamb seizes in a hot pan and cooks unevenly. Albina recommends letting it rest at room temperature for 30–45 minutes before cooking for even heat distribution — and a better crust.
3. Don’t Over-Marinate
Lamb is naturally tender. Too much acid — from yogurt, lemon juice, or vinegar — breaks down the proteins and makes the texture mushy. Keep acidic marinades under two hours, or use olive oil, herbs, and spices for longer marinating times.
If you’re unsure which cut to buy or how to cook it, Albina is always happy to share advice — and maybe even a favorite recipe — when you see her at the Mueller or Bell Farmers Markets in Austin.
Albina’s Recipes
