Have questions? Call us at 715-386-9291

Placing an order for in store pickup

  1. First, log in, our website does not offer guest account ordering. If you have not set your password enter your email you provided when you signed up for the carnivore club. If you email is not found please email rj@rjmeats.com, provide your name and phone number, and email address you would like associated with your carnivore club account. Please do not call the store as our employees do not have access to the website settings. If you do not have a carnivore account, you can sign up and create one here.
  • Make your selections and add them to your cart. Please be aware there is a 24 hour time period before orders placed online can be ready for pickup in store.
  • When you arrive at the checkout page you will see at the very top a spot to enter gift card numbers. If you plan to pickup your order in store do not enter a gift card number. Please present all gift cards in person.
  • Select pickup date. A drop down calendar will appear when you click on the grey calendar on the right hand side of the Schedule a pickup Appointment box. Please select the date you wish to pickup, keep in mind that 24 hours are required to prepare online orders. Fresh Turkeys are not available for pickup before Monday Nov. 20, 2023 (They arrive to us that morning)
  • Once you have selected your date a list of available pickup times will appear. Please scroll to the time you would like to pickup. If a time is not available that means the maximum number of orders are already scheduled for that time slot. Please select another close time. Time slots will help ease congestion in store during the busy holiday season. Please stick to the time you sign up for.
  • Enter your credit card number and information. This is required to reserve  your order. Your card will not be charged until your order is complete and ready for pickup. If you are unable to pickup at your scheduled time please contact us. If you do not pickup your order and fail to contact us your credit card will be charged, these items are perishable and have a limited shelf life.


Easter is less than two weeks away and many consumers are preparing their Easter menu. For first time cooks the thought of cooking a whole ham for a large crowd can be intimidating. We’re here to help you out. First decision is how much ham do you need? We suggest ¾ of a pound per person. Children will probably eat less but a teenager can eat considerably more. Now that you have determined how much you will need, the next question is what is the difference in all the hams in the store? The vast majority of people will purchase a smoked and cooked ham that simply needs to be reheated. Some folks like to season and or cure their own. Here are the major ham types: Fresh Ham or Green Ham: This ham has not been cured or smoked. It is raw pork and will need to be seasoned and or cured and fully cooked before serving. Country Ham: This type of ham is uncooked, cured, dried and can be smoked or unsmoked. They have been dried to the point they do not require refrigeration. Follow the manufacturers preparation instructions as these hams have high salt levels and may need to be soaked before cooking. Ham: This product can be cured with water, salt, flavorings and cure. Read the label to ensure that the ham has already been fully cooked or if you will need to fully cook the ham before serving. This product will be the same weight after smoking as it was before water and flavorings were added. Ham with Natural Juices: This product can contain up to 10% added solution of water, salt, flavorings after it has been smoked. Ham, Water Added: Can contain up to 25% added solution of water, salt, flavorings after smoking Ham & Water Product: Can contain any amount of water, salt, flavorings after cooking, but will have at least 25% added. As you can see there are a few different types of ham, all based on how much added water is in the product. The cheaper the ham the more likely it has more water added. This added water helps keep the ham more moist after cooking at home, but the texture will also be different. No-Nitrate or Nitrite added Ham or Naturally Cured Ham: This simply means that man-made sodium nitrite has not been directly added to the product. Nitrites/Nitrates can still be added by the use of ingredients that are naturally high in nitrates such as celery juice powder or vegetable juice powder made from leafy greens. Why are nitrites added to ham anyway? Nitrites give ham the traditional pink color and “ham” flavor. Without nitrites it would be gray in color and taste like a pork roast. RJ’s offers our Traditional Maple Sugar Cured Ham, Double Smoked Ham, and Spiral Sliced and Glazed Ham. These hams are considered Ham with Natural Juices. They are smoked and fully cooked. Cooking instructions are: Maple Sugar Cured Ham or Double Smoked Ham: place on rack in shallow baking dish, add a small amount of water, fruit juice or soda in bottom of dish. Place in 325° preheated oven for 15 minutes per pound. Spiral Sliced & Glazed Ham: place on rack in shallow baking dish, add a small amount of water, fruit juice or soda in bottom of dish. Place in 275° preheated oven for 8-10 minutes per pound. Ham is already sliced and will heat faster than an unsliced ham. Overheating this ham will cause it to be dry and tough.
Richard Reams

5 Delicious Thanksgiving Recipes You Must Try

Thanksgiving is right around the corner and you need to know how to prepare some great dishes, especially if you’re hosting your family and friends! We’re here with 5 recipes that are sure to wow your guests!

1. Honey Glazed Sweet Potatoes

A great twist on an old classic. These are simply roasted sweet potatoes, served with a honey glaze. The combination of the two creates that perfect taste that will satisfy your tastebuds and impress your fellow family members or friends!


– 2 lbs. (908 g) of sweet potatoes

– 3 tbsp (45 ml) of olive oil

– 1/2 cup (120 ml) of honey

– 2 tbsp (30 ml) of minced rosemary


1 – Peel and slice your sweet potatoes into thin, quarter inch rounds.

2 – Toss them in a bowl with the olive oil and lay them out on a baking sheet.

3 – Bake at 375°F (190°C) for 30-40 minutes until tender and golden brown.

4 – While your potatoes are roasting, combine the honey and rosemary in a small saucepan over medium heat. Bring to a boil and allow to reduce by half, about 10 minutes.

5 – Toss the glaze with the potatoes and serve!

2. Thanksgiving Green Bean Casserole

This recipe blends that traditional green bean casserole taste with some of those delicious savory flavors of Thanksgiving. Make it a day in advance, so all you have to do is bake before serving!


– 1 lb (454 g) frozen french cut green beans, thawed and drained

– 3 tbsp (45 ml) butter or margarine

– 1/2 cup chopped onions

– 2 tbsp all-purpose flour

– 1/2 cup milk

– 1/4 tsp salt

– Dash pepper

– 1 can (10 oz or 284 g) cream of mushroom soup, undiluted

– 3/4 cup (90 g) bread crumbs or crushed cornflakes cereal

– 1/4 cup (25 g) grated Parmesan cheese


1 – Preheat oven to 350°F (177°C) degrees.

2 – Bring a pot of salted water to boil, then add green beans and cook for 5 minutes; drain well.

3 – Meanwhile, melt the butter in a saucepan and saute onions until tender (about 5 minutes).

4 – Stir in flour, salt and pepper; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

5 – Remove from heat and add mushroom soup, stirring just until smooth. Add bread crumbs and stir just until evenly moistened.

6 – Put a third of the green beans into a 2-quart casserole dish, then top with a third of the sauce, remaining green beans and remaining sauce.

7 – Sprinkle with Parmesan cheese.

8 – Cover and bake for 30 minutes or until bubbly.

3. Thanksgiving Stuffing

Everyone loves stuffing served with turkey, right? Well this recipe takes it up a notch by adding some delicious flavors inspired by the Southwest! Make it vegetarian-friendly too–simply use vegetable broth instead of chicken!


– 1 cup (140 g) chopped yellow onion

– 1/4 cup (40 g) chopped celery

– 2 tbsp (28 g) unsalted butter or vegetarian substitute

– 3 cups (201 g) of herbed bread cubes, about 1 loaf of bread

– 1 tsp dried sage

– 4 fresh thyme sprigs, leaves only

– 2 large eggs

– 1 1/2 tsp salt

– 1/4 tsp pepper


1 – Preheat oven to 350°F (177°C).

2 – Sauté onion and celery in butter until tender, about 5 minutes; let cool.

3 – Toss bread cubes with sage and thyme.

4 – In a large bowl, beat eggs, salt and pepper. Stir in onion mixture and bread cubes until moistened.

5 – Put into a buttered casserole dish or two 8×8 pans. Cover with foil and bake for 30 minutes, then uncover and bake 15 more minutes, until the top is crisp.

4. Thanksgiving Turkey with Cider Gravy

This recipe for roasted turkey is sure to be a hit! It has all the traditional flavors of Thanksgiving, but it’s also pretty simple and easy. The gravy takes on some great twist by using apple cider as the base–that’s what makes this turkey moist and delicious!


– 1 (8 lbs or 3614 g) turkey, thawed if frozen

– 2 tbsp (30 ml) olive oil

– salt and pepper to taste

– 3 tbsp butter (42 g)

– 3/4 cup chopped onions

– 1/2 cup chopped celery

– 2 carrots, chopped

– 2 cloves garlic, minced

– 3/4 cup apple cider

– 1/2 tsp thyme leaves

– 1/4 tsp salt

– 1/8 tsp pepper


1 – Preheat oven to 325°F (177°C). Pat the turkey dry and rub it with oil. Sprinkle with salt and pepper inside and out.

2 – In a skillet over medium heat, melt the butter, add the onions, celery, carrots and garlic; cook for 10 minutes or until softened. Add 3/4 cup cider to pan; cook stirring on high 4 minutes or until liquid is reduced by half.

Remove vegetables from pan and set aside.

3 – Place turkey, breast side up, on a rack in a shallow roasting pan. Insert meat thermometer into deep part of thigh close to but not touching the bone; the temperature should be 165°F (74°C).

4 – Roast at 325°F (177°C) for 1-1/2 hours or until thermometer reads 165°F (74°C).

5 – Return vegetables to the pan; stir in thyme, salt and pepper. Cover turkey loosely with foil; let stand 15 minutes before carving.

6 – While the turkey rests, make the gravy by combining vegetables with pan drippings in the roasting pan; simmer until vegetables are tender, stirring occasionally. Strain pan juices into a gravy boat; keep warm.

5. Sweet Potato Casserole with Marshmallow and Pecans

This sweet potato casserole puts the usual variety to shame! It’s got that great, traditional sweet potato flavor you love, but there are some special ingredients that make it even better–like marshmallows and pecans!


– 3/4 cup (165 g) packed brown sugar

– 1/2 tsp ground cinnamon

– 1/8 tsp salt

– 2 lbs sweet potatoes, peeled and cut into 3⁄4″ cubes

– 1/3 cup (75 g) unsalted butter, melted

– 2 large eggs, lightly beaten

– 1 tsp vanilla extract

– 1 cup (85 g) marshmallows

– 1/2 cup (50 g) chopped pecans, toasted


1 – Preheat oven to 350°F (177°C). Lightly grease a 9×13″ baking dish.

2 – Combine brown sugar, cinnamon and salt in a small bowl.

3 – In a large bowl, combine sweet potatoes with butter, eggs, vanilla and half the brown sugar mixture. Mix well to combine. Transfer sweet potato mixture to greased baking dish. Bake 30 minutes.

4 – Top sweet potatoes with marshmallows and remaining brown sugar mixture. Return to oven and bake an additional 15 minutes or until marshmallows are golden brown and crispy.

5 – Let cool 15 minutes before serving; top with pecans. Serve warm.

Angelica Sirotin

5 Steak Rub Recipes We Know You’ll Love

We all love a juicy steak. There’s just something about that smoky, crispy outside and all the flavor of a perfectly-seasoned meat. But we can’t always afford to go to an expensive steakhouse every time we want one, so we bring out our cast iron skillet and get to work making one at home with RJ’s Meats!

But what about the seasoning? Making a perfect steak takes more than just throwing it on the stove. You need to have just the right mix of salt, pepper, garlic powder, onion powder and whatever else you prefer. So that’s why we’ve compiled five awesome steak rubs that are not only easy but affordable too!

1 . Chili Lime Steak Rub


Chili powder, lime zest, sea salt, pepper, onion powder

Directions: Bring all ingredients together in a bowl and rub onto steaks evenly. Heat up your cast iron skillet on medium-high heat and cook steak for five minutes each side or until desired temperature. Voila!

2. Chinese Five-Spice Steak Rub


Sugar, cilantro, pepper, garlic powder, onion powder

Directions: This is an awesome rub for anyone that loves a little bit of sweetness in their meat. Combine all ingredients together and rub onto both sides of the steak evenly before cooking on the stove top. Cook for five minutes on each side, or until desired tenderness.

3. Southwestern Steak Rub


Chili powder, cumin, paprika, sea salt, pepper

Directions: Combine all ingredients in a bowl and rub onto steak evenly before cooking it in a skillet over medium heat. Cook for five minutes on each side for juicy, flavorful meat.

4. Spicy Steak Rub


Cayenne powder, black pepper, garlic powder, onion powder, paprika

Directions: This rub is perfect for anyone who loves a little bit of spiciness in their life. Combine all ingredients together and rub onto steak evenly before cooking it in a skillet. Cook for five minutes on each side, or until desired tenderness.

5. Broiled Steak Rub


Dry mustard, fennel seeds, garlic powder, onion powder, pepper

Directions: This rub is awesome because you can add whatever seasonings you love! Combine all ingredients together and rub onto steak evenly before cooking it in the oven under the broil setting. Cook for five minutes on each side and get ready to enjoy a juicy and flavorful steak!

Now you can create your own awesome rubs that will give restaurant-quality flavor to any of our Meats that you want – without even leaving home. These recipes are easy, affordable and guaranteed to win. Bon appetit! Order your meats now at this link!

Angelica Sirotin

5 Hearty November Meat Dishes

November is a wonderful time of year. The leaves are changing colors, people are getting into the holiday spirit, and there is a chill in the air that makes you love curling up with a blanket and something hot to drink. No matter what your plans for November, you can’t go wrong with a nice warm meal. Here are five delicious, heartwarming dishes that will get you through the winter months no problem! 1) Slow Cooker French Dip Sandwich A simple recipe that can be prepared before work and ready when you get home. Ingredients include a 2 1/2 to 3-pound beef top rump roast, 1 tablespoon vegetable oil, 3/4 cup water, 1 (0.87 ounce) envelope French or Golden Onion Soup Mix, and 6 to 8 sub buns. 2) Spaghetti & Meatballs This is a simple Italian meal with little ingredients and minimal work. Allow plenty of time to make the meatballs ahead of time because they need to be cooked in the sauce before you mix them with the spaghetti. Also, it’s best serve this one day after cooking so that the flavors have time to blend together. 3) Chicken Pot Pie This recipe must be cooked before baking it in the oven, but only takes half an hour once it’s ready to go into the oven. A simple dish that is perfect for a cold day. Ingredients include boneless, skinless chicken breasts, carrots (sliced or chopped), celery (sliced or chopped), onion (diced), butter, all-purpose flour, whole milk, salt and pepper. 4) Pork Chop & Scalloped Potatoes Another simple dish ideal for a cold night. This time a pork chops are served with scalloped potatoes. Use any kind of pork chops you like, but be sure to budget time to cook the potatoes before baking them in the oven. Also try cooking the pork chops first and then putting them into the oven later so that they don’t dry out while waiting for the potatoes to finish cooking. 5) Beef Stew This recipe has a long cooking time but requires little work. Simply put it in the oven and forget about it until dinnertime. Perfect for busy people who also don’t like to use their stove too much. Ingredients include, chuck roast, russet potatoes, carrots, onion, garlic cloves, all-purpose flour, tomato paste, beef broth (or water), Worcestershire sauce and fresh thyme. If you’re not sure what to cook for dinner this month why not try one of these five hearty meat dishes? You’ll be cozy and satisfied before you know it! Order your meats now here and get cooking.
Angelica Sirotin

How People Eat Hot Dogs Around The World

When it comes to comfort food, few things can match a delicious hot dog. Eating them isn’t just an American pastime; the practice has spread throughout the world and people in different countries have their own unique methods of consuming franks!


Amsterdam has a very serious version of the hot dog known to locals as “The Stoner.” This hot dog is a cross between a normal hot dog and a pizza, making it the perfect late-night snack for those visiting Amsterdam, and especially that city’s, well, stoner cafés. This style of dog can be found at numerous stands around the city.


The Argentinian version of the hot dog is made with spicy chorizo that’s wrapped in warm, crusty bread. The favorite topping to go along with the Argentinian hot dog is the local green sauce, chimichurri.


When it comes to hot dogs in Brazil, the more toppings the better. If you name a topping, it’s been added to a Brazilian dog — even items like quail eggs, mashed potatoes, corn, peas, cheese, and marinara sauce have been utilized. A common topping is shoestring French fries, because why eat them on the side when you can eat them on top of the hot dog itself?


The Chicago-style hot dog is a true classic in the States. It starts with a steamed, all-beef, natural-casing hot dog topped with yellow mustard, chopped white onions, sliced or wedged fresh tomatoes, a dill pickle, sweet pickle relish, pickled peppers, and a dash of celery salt. This iconic dog is served on a poppy seed bun, because Chicagoans clearly want you to make as much of a mess as possible while eating.

Czech Republic

In the Czech Republic, if you have a hankering for a hot dog, it’s known as “párek v rohlíku,” which translates to “sausage in a roll.” Notice it’s not on a roll, because in this case, the roll is not cut in half. Instead, the Czechs punch a hole into the end of a bun and tuck the sausage inside.


While there is no shortage of sausage dishes in Germany, the one that most resembles a hot dog today is known as currywurst. In this case, the “bun” is served on the side, most often in the form of French fries. (OK, you got us, there’s no bun. But it doesn’t matter, because fries!) The main focus is the whole or sliced wurst topped with slightly spicy ketchup infused with curry.


The Icelandic version of the hot dog starts with a frank that’s a mixture of pork, beef, and lamb. Then it’s topped with pylsusinnep, an Icelandic mustard that’s brown and sweet. The adventurous hot dog eaters top it with rémoulade, a condiment made of mayonnaise mixed with capers, mustard, herbs, anchovies, and gherkins.

New Zealand

The folks of New Zealand like their hot dogs battered and fried, something very similar to a corn dog. They can choose toppings for their fried deliciousness that include ketchup or tomato sauce, keeping it simple and straightforward, yet still scrumptious.


The city of Vancouver is now famous for its Japadogs that combine Japanese ingredients with hot dogs — like the Terimayo, a beef hot dog topped with seaweed, teriyaki sauce, Japanese mayonnaise, and fried onions. Or you can take your Japadog and top it with grated radish, green onion, okonomi sauce, fried cabbage, and dried bonito flakes. We hope you enjoyed today’s post on how people eat hot dogs around the world! Be sure to order your meats today at this link and get grilling!
Angelica Sirotin

5 Meat & Märzen Combos You Must Try

Who doesn’t love a good beer and a hearty meal, especially during the fall season? Märzen beers are typically malty, smooth lagers that have a slightly sweet taste to them. They’re perfect for pairing with meats of all types, whether it be brats or a steak—you name it, they’ll pair well with it. Check out these five Märzen and meat combos you need to treat your taste-buds with! 1. Bratwurst & Märzen Brats and märzen are a classic combination that is still just as good today as it was way back when. Of course, any sausage can be made with this style, but the German tradition of bratwursts keeps this meaty treat on top of the list. 2. Spare ribs & Märzen Spare ribs and märzen is an underrated combo that should be tried more often. The low and slow cooking style of the spare ribs gives way to a juicy meaty bite that goes down perfectly with an icy cold Marzen . 3. Pork Schnitzel & Märzen Pork schnitzel is another German classic that works well with märzen. Because of the crunchy, yet juicy nature of the pork, it gives way to a perfect pairing for this crispy beer. But remember, if you are going to have schnitzel and märzens together, always have it with a lemon wedge to give the beer a nice zesty addition. 4. Grilled Chicken & Märzen Grilled chicken and märzens is a great pairing for those looking for something different than the typical meat and sausage combo. It’s also a great option if you like to keep things simple and light at cookouts. Just make sure that the chicken has been marinated in some sort of sauce before throwing it on the grill. 5. Bacon & Märzen This is not just a pairing of two classic American foods, but also provides an opportunity to try some sweet and savory combinations that will leave you wondering why you haven’t done this before. We hope you enjoyed today’s post! Be sure to order your meats today at this link.
Angelica Sirotin

3 Ham Sandwich Recipes You Must Try

Have you got a hankering for RJ’s Meats ham sandwiches? Then check out these 3 ham sandwich recipes we love! 1. Grilled Ham and Cheese Sandwich This recipe is made by taking the time to grill up some buttery, crispy-on-the-outside cheesy sandwiches that have been stuffed with sliced ham steak. Ingredients: • 1 package sandwich bread (such as Pepperidge Farm) • 3 tablespoons of butter, at room temperature • 8 slices ham steak • 8 slices of American cheese Directions: Spread the butter on one side of each slice of bread. Place 4 slices buttered-side down on a work surface; layer with 2 ham slices and 2 cheese slices. Top with the remaining 4 bread slices, buttered side up. Working carefully so you don’t tear the bread, place each sandwich in a large nonstick skillet over medium heat. Weight the sandwiches down with a heavy pan or lid. Cook for 6 minutes, pressing gently on the top of the sandwich with a spatula to help it sear. Turn the sandwiches, weight down again, and cook until they are golden brown on the second side, about 6 minutes longer. Cut each sandwich in half diagonally with a serrated knife before serving hot. 2. Club Sandwich Recipe with Ham, Bacon and Swiss Cheese This is the classic club sandwich recipe that includes multiple types of meat: ham, bacon and swiss cheese. You can even add avocado if you want to go all out! This sandwich consists of three layers: bottom, filling and top. The bottom layer is made up of bread, the filling layer is a combination of chicken, bacon and swiss cheese and lastly, you have your top layer made up of ham. Ingredients: • 1 (12-inch) loaf Italian bread, cut horizontally in half • 12 ounces thinly sliced cooked ham • 4 ounces thinly sliced Swiss cheese (about 8 slices; I like Land O’Lakes brand) • 3 tablespoons mayonnaise Directions: Reverse each half of the Italian bread so the cut sides are facing away from you and place it back on top of loaf, buttered-side up. Spread 1 tablespoon mayonnaise on bottom layer and 1 tablespoon mayonnaise on top layer. Layer with chicken, bacon, Swiss cheese, ham and remaining ingredients in this order: bread, mayonnaise, ham, Swiss cheese, bacon and top layer of bread. 3. Croque Madame Sandwich Recipe with Ham This is an open faced sandwich with a fried egg on top! It’s normally served as a main dish for lunch or dinner, but many breakfast cafes also serve it so you can have it any time of the day. It’s made by taking slices of bread and buttering both sides before frying it until golden brown, then adding ham, swiss cheese, béchamel sauce and finally crowning it with a fried egg. Ingredients: • 8 (1/2-inch thick) diagonal slices French or Italian bread (such as Arnold) • 4 tablespoons (1/2 stick) butter, softened • 6 ounces thinly sliced boiled ham • 2 cups coarsely grated Swiss or Gruyere cheese (about 8 ounces; I like Sargento Artisan Blends shredded Swiss-Style Cheese) Béchamel Sauce: • 1/2 cup (1 stick) butter • 1/4 cup all-purpose flour • 2 cups whole milk, heated Directions: For sauce: Melt butter in a heavy medium saucepan over medium heat. Stir in flour with a wooden spoon. Cook until mixture bubbles and is smooth, about 1 minute. Gradually add milk in a thin stream, whisking constantly. Bring to a gentle boil and cook until very thick, about 2 minutes longer. Remove from heat and set aside. In a large skillet, melt 1 tablespoon butter over medium-high heat. Add four of the bread slices and top each with ham, béchamel sauce, cheese and the remaining bread slices. Cook until bread is golden brown, about 4 minutes per side. Transfer to plates if desired. If you have extra béchamel sauce at this point, serve it with sandwiches or save for later use. And there you have it! 3 DIE-FOR ham sandwich recipes. Be sure to order your ham and stock up this month of October by ordering here.
Angelica Sirotin

5 Different Herb & Lamb Combos To Try By RJ’s Meats

Lamb is a great source of flavor for any meal, but you can really expand the possibilities by pairing it with certain herbs. Here are five herb and lamb combinations that will take your meat prepping to new heights. 1. Rosemary and Lamb Rosemary is a versatile herb that works well in meat dishes like lamb. The strong flavors of the rosemary cut through the richness of the lamb, giving you a delicious pairing with just enough contrasting tastes to keep things interesting. Recipe: Lemon Rosemary Lamb Chops Ingredients:
  • 2 teaspoons dried rosemary
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 lamb loin chops
Directions: Combine the dried rosemary, garlic powder, salt and pepper in a small bowl. Rub it over both sides of the lamb chops. Heat oil in a large cast iron skillet over medium high heat. Cook the chops for 3 to 4 minutes on each side, until browned and cooked through to medium doneness. 2. Parsley and Lamb Parsley doesn’t add much in the way of flavor to lamb, but it does add a certain richness to the taste. This makes it useful in smaller amounts where you only want a gentle background flavor. Recipe: Savory Lamb Chops Ingredients:
  • 6 lamb loin chops
  • about 1/2 inch thick Olive oil to coat salt and pepper
  • 1 clove garlic, minced
  • 1 tablespoon fresh parsley, chopped
Directions: Preheat the oven to 350 degrees F. Coat the lamb chops with the olive oil on both sides. Season with salt and pepper to taste. Heat a cast iron pan over medium high heat for about two minutes. Add the lamb chops, cooking 3-4 minutes on each side until browned. Place the chops in an ovenproof dish and finish cooking them in the preheated oven (about 5 minutes). 3. Basil and Lamb Like parsley, basil is an herb that adds some richness to lamb without adding any significant amount of flavor to the meat itself. It’s also great for setting the stage for other flavors to come later. Recipe: Greek Garlic Roasted Lamb Ingredients:
  • 4-5 lamb loin chops
  • Olive oil to coat
  • Kosher salt and ground black pepper
  • 1/4 cup minced roasted garlic
  • prepared 1 tablespoon fresh basil, chopped
Directions: Preheat the oven to 325 degrees F. Coat the lamb chops with a little olive oil on both sides, then season with salt and pepper to taste. Heat a cast iron pan over medium high heat for about two minutes. Add the lamb chops, cooking 3-4 minutes on each side until browned. Place the chops in an ovenproof dish and finish cooking them in the preheated oven (about 8 minutes). 4. Oregano and Lamb Oregano is a popular herb that imparts a fairly strong flavor into lamb. It’s an excellent choice when you want something robust but not overpowering. Try using it in Middle Eastern dishes where the flavor palate tends toward the stronger side of lamb’s taste spectrum. Recipe: Grilled Lamb Kofta Ingredients:
  • 2 pounds ground lamb
  • 1 tablespoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 cloves garlic, minced
  • 2 teaspoons Greek seasoning blend
  • 4 tablespoons chopped fresh oregano
  • 6 pieces pita bread Olive oil to coat
Directions Mix all ingredients together in a large bowl. Form the mixture into patties, about 1/2 inch thick. Heat cast iron pan to medium high heat. Coat with olive oil and cook the patties for 4-5 minutes per side, until browned on both sides. Wrap in pita bread along with some vegetables, if desired. 5. Thyme and Lamb Thyme is another herb that’s fairly easy to use in its dried form, which makes it popular for lamb recipes. It adds a hearty flavor to the mix without being too strong on its own. Those who aren’t as fond of lamb may appreciate thyme as a way to make the meat more palatable. Recipe: Spicy Grilled Lamb Kebabs With Mint Sauce Ingredients:
  • 1/2 cup olive oil 1 tablespoon lime zest finely grated
  • 3 tablespoons fresh lime juice
  • 4 cloves garlic, minced
  • 2 teaspoons crushed red pepper flakes
  • 2 teaspoons dried thyme
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 2 pounds boneless leg of lamb, cut into cubes
Directions: Combine the olive oil, lime zest and juice, garlic, red pepper flakes, dried thyme, cumin and salt in a medium bowl. Add the lamb to the marinade and toss well to coat. Cover and refrigerate for at least 4 hours or overnight. Preheat an outdoor grill for medium-high heat. Thread the marinated lamb cubes onto skewers and grill until browned on all sides and cooked to desired doneness, about 2 minutes per side. So, there you have it! A few herb and lamb combinations that are sure to liven up the taste of your favorite dish. Try them at your next family cookout or dinner party to give everyone something new to rave about.
Angelica Sirotin

5 RJ’s Meats Smoked Salmon Recipes

Smoked salmon is a staple on most brunch and lunch menus. RJ’s Meats smoked salmon is incredibly versatile and can be eaten with just about anything! Check out these 5 recipes that will guarantee to please your palate.

1. Smoked Salmon, Cucumber, & Cream Cheese Croissant Sandwich

This sandwich is perfect for an on-the-go breakfast. With whole grain croissants, cucumbers, cream cheese and smoked salmon this is a great combination of flavors! Not to mention each ingredient has its own nutritional value that will leave you feeling satisfied. 1. Open croissant and place the following in order:
  • 1/4 cup cucumber slices
  • 1 tablespoon cream cheese
  • 2 ounces smoked salmon.
  • Place top on sandwich.
2. Cut in half diagonally and enjoy!

2. Smoked Salmon Egg Salad Sandwich

This is another great breakfast option that’s quick to make and delicious to eat. Pair egg salad with smoked salmon and your taste buds will be dancing all day long! 1. Mash the following together in a bowl:
  • 1 hard boiled egg, mashed
  • 2 teaspoons mayonnaise
  • salt & pepper to taste
  • 3 ounces smoked salmon, diced into small cubes.
  • Stir until well mixed and creamy.
2. Spread mixture on whole grain bread and top with remaining smoked salmon and 1 slice of red onion (optional).

3. Smoked Salmon Frittata

This frittata is wonderful for any meal that you want to eat a hearty protein without having to worry about eating too much bread or other carbs. Top it with a little goat cheese and you might not be able to hold off until lunch! 1. In a large bowl place the following:
  • 6 eggs, beaten
  • salt & pepper to taste
  • 2 tablespoons milk or cream
  • 1/4 cup onion, diced
  • 3 ounces smoked salmon, cut into 1-inch cubes.
2. Place a saucepan over medium-high heat and pour in olive oil. Once warm, add the egg mixture and cook until just beginning to set (about 1 minute). Add goat cheese and place lid on pan. 3. Cook for 5 minutes or until eggs are cooked through then cut into 4 slices and enjoy!

4. Smoked Salmon, Tomato, and Basil Omelet

This omelet is a great twist on the classic smoked salmon dish. It is incredibly flavorful and will have you looking forward to breakfast every day! 1. In a large bowl place the following:
  • 4 eggs, beaten
  • salt & pepper to taste
  • 2 tablespoons milk or cream
  • 1 tablespoon fresh basil, chopped
  • 2 tablespoons cheddar cheese, shredded
  • 3 ounces smoked salmon, cut into thin strips.
2. Place a sauce pan over medium heat and coat with non-stick cooking spray. Add egg mixture to the pan and cook for 1 minute or until just beginning to set on the bottom. Scatter half of the tomatoes and basil on top. 3. Use a spatula to fold one side of the omelet over the other and continue cooking until the eggs are cooked through (about 3 minutes). Cut into 2 slices and serve with 1/2 cup fresh fruit.

5. Curried Cream Cheese, Lox, & Spinach Artichoke Bites

Here is a great dish to serve at brunch. It’s not very filling but it looks and tastes fancy! Plus, each bite has a little bit of protein from the lox and a little kick from the curry cream cheese spread. 1. In a small bowl combine:
  • 4 ounces cream cheese, softened
  • 1 tablespoon curry powder
  • 2 tablespoons chopped cilantro.
  • Stir until well mixed and creamy.
  • Refrigerate for 10 minutes to allow spread to firm up a bit.
  • 2. In a separate bowl, mix together:
  • 4 ounces lox, finely chopped
  • 1/2 cup baby spinach leaves or arugula
  • 2 tablespoons jarred artichokes, finely chopped
  • 1/4 cup red onion, finely chopped
  • salt & pepper to taste.
3. Cut whole grain bread into 1-inch cubes and toast (optional). Spread curry cream cheese on bread and top with lox mixture. Serve with fresh fruit if desired. Want more delicious RJ’s Meats recipes? Check out our blog here and be sure to order your smoked salmon and meats today!
Angelica Sirotin