A couple of weeks ago, we shared a set of seasonal Easter recipes with you that were each fundamentally Springtime at their core, centering the fruits of the season to create an Easter dinner in lockstep with the land around us. See those recipes for deviled eggs, leg of lamb, creamed kale, carrot cake, and more here.
But what if we took that concept to another level? A holiday dinner is not something easily thrown together. Many of the ingredients and proteins central to Easter are indulgences not eaten every day. Family members you may only see a few times a year are suddenly in your home solely to celebrate the day with you and other loved ones. And so much of this togetherness revolves around the sharing of a meal. A wonderfully human ritual of love for one another.
This week, many hosts will begin planning a spread that illustrates this high level of love and care we associate with the holiday. We’re very aware that spring meats like lamb are often reserved for celebrations – cooks are looking for quality cuts that they can really do something special with.
For this reason, we’ve assembled a second Easter Menu to guide you in your preparation of an unforgettable meal for the people closest to you. And because it’s Easter, we’d be remiss not to carefully select the right recipe for the centerpiece: a high-end cut of grass-fed, grass-finished organic lamb from Elmwood Stock Farm.
This technique creates a succulent, fall-apart lamb. Confit is a hundreds-year-old meat preparation method developed in the French Occitan region. The process requires cooking grass-fed lamb in fat at a much lower temperature than you would use for deep frying – a low, slow method that lends itself to creating absolute delicacies. Traditionally, waterfowl are prepared in this method (most famously Duck Confit), but it has been adapted to a wide variety of meats to give them highly moist, flavorful properties.
The key to this dish is allowing the meat time to absorb the sauce. Take it a notch further and allow it to rest in the liquid overnight, then reheat in the broiler the next day (or slice while cool and warm in a frying pan.) This recipe also calls for potatoes to be cooked in the same sauce as the lamb, so your guests can expect a delicious side of starch to go with it.
Note
Our cutoff for meat shipments before Easter is Tuesday, March 31, 2026 at 12PM Eastern Time. Place all shipping orders by then to ensure your meat arrives in time for the holiday. Locals can order for pickup or home delivery until Friday, April 3, 2026.
We need something light and bright to compliment the sweet and savory of our main dish of organic, grass-fed lamb confit. And arugula complements lamb so well – it’s peppery bite will offset the richness of the lamb, but won’t be overpowering. Lemon and feta tame it just enough. Add this side to your lineup to create contrast and balance.
It wouldn’t feel like Easter without eggs. But we’re considering that there’s a chance you’d want something a cut above a Deviled Egg appetizer, however slight. A cheesy top and custardy center with sweet, rich caramelized onions, this dish takes on the role of egg and the baked tray of goodness that a casserole would usually fill. Use Gruyère cheese for a harmonious tang, and top with crispy fried onions for a satisfying crunch.
There are many roast carrot recipes out there, but few celebrate the inborn flavor of the root like the sophisticated, resort-style Vichy Carrot. They’re named after the major spa town of Vichy in central France. This recipe adds warmth to the carrot flavor (without overcomplicating it) with a glaze of butter and sugar. Brighten with a squeeze of lemon, some of which you may still have from preparing the salad above. A crunchy bunch of Elmwood carrots serves this dish well.
Panna cotta is a creamy, smooth pudding-like dessert. Combine it with springtime beets for a luxurious and beautifully magenta Easter treat to end the night. The pigment in beets is incredibly vibrant – you don’t have to do much for each serving to look high-dollar and delicious.
Even though we’re highlighting our lamb shoulder in this menu, all cuts of lamb make for an appropriate, high-end, delicious meal. They’re an Easter tradition, quintessentially spring, and a special occasion crowd-pleaser. Find our grass-fed, organic ground lamb, lamb chops, lamb loin, and leg of lamb for nationwide shipping or local delivery. If you are local to Lexington, Louisville, Northern KY, or Cincinnati, you can receive Home Delivery or choose Local Pickup as late as Easter Sunday, depending on your zip code!
See details and timelines for both local delivery and nationwide shipping below. We’re wishing you a very happy Easter