Atkins Ranch

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100% grass fed, pasture raised lamb from New Zealand. Project NON-GMO Verified
GAP Certified
Land to Market Verified Regenerative

We raise lambs as nature intended: 100% grass fed and free to roam on pasture in fresh air and sunshine. We're a family that values honesty, respect and high standards, and you can taste that in our lamb. We believe good food brings people together so we invite you to share and savor the delicious, healthy taste of Atkins Ranch lamb.

10/28/2026

“Ras El Hanout” translates to “top shelf” — and that’s exactly what this dish by Josh Deri is. Spicy, flavorful, and deeply comforting. See the FULL reicpe for Ral El Hanout Spiced Lamb below! ⬇️

INGREDIENTS
Lamb Shank:
1 Atkins Ranch Lamb Shank
2 tbsp NEW YORK SHUK ras el hanout spice
2 tbsp salt
2 tbsp Graza olive oil
1 yellow onion, sliced thin
1 head of garlic, sliced in half, or 10 garlic cloves
1/2 bunch of dill stems
1 cup white w**e
4 cups chicken stock
1 tbsp NEW YORK SHUK preserved lemon paste
2 tsp fish sauce
2 tbsp butter

METHOD
1. Preheat your oven to 300 degrees .
2. Season your lamb shank with salt and ras el hanout spice, ideally overnight.
3. Heat your pot over medium high heat and add your olive oil. Then sear the lamb shank until golden brown on all sides.
4. Remove the lamb and add in your onions, garlic and dill stems and cook over medium low heat for 6-8 minutes.
5. Add back the lamb, turn the heat to high and deglaze the pan with the w**e. Reduce the w**e by 3/4.
6. Add your chicken stock and bring to a simmer, then cover with a lid and into the oven for 2.5 hours.
7. Remove from the oven, ideally let sit overnight in the fridge.
8. Remove the lamb and strain your braising liquid into another pot then reduce over medium heat by 1/2, then add the preserved lemon paste and fish sauce.
9. Add back the lamb shank and bring back to a simmer. Simmer for 3-4 minutes by basting and turning the lamb.
10. Turn heat to low and add in the butter and stir the pot to emulsify and continue basting the lamb.
11. Serve over couscous and garnish with fresh herbs like dill, parsley, scallions, mint and cilantro.

Serve on a bed Brown Butter Couscous and dig in!

10/26/2026

The land behind our lamb is recovering, and we have the data to prove it. 🌿🐑 Responsible and regenerative farming practices sit at the heart of everything we do, and throughout the past year we’ve put that commitment to the test. Since releasing our first impact statement in February 2026, our team has been diligently tracking data, collecting and reviewing results, and uncovering new opportunities to improve.

We’ve also made a promise to be completely transparent with all our data going forward: the good, the bad, and everything in between. Together with the family farmers who share our vision, every number helps us continuously improve as we work toward leaving nature better than we found it. 🌎🌱

For more information, see our full report here: https://simplebooklet.com/2026impactupdate =1

10/23/2026

This symbiotic relationship between animals and the land is at the heart of regenerative farming. It's also what helps our farmers raise 100% grass-fed lamb that's best for the animals, the environment, and you.

Learn more about us: https://www.atkinsranch.com/

10/21/2026

Our newest Atkins Ranch product is coming to Whole Foods Market on October 21. 🌱🐑

Meet our Primal Blend Ground Lamb, which combines lean ground lamb with nutrient-dense organ meats, like lamb heart and liver, for a richer and more nourishing nutritional profile. One serving packs 20g of protein! This blend is Verified Regenerative by Land to Market for having measurable improvements to the land it comes from.

At Atkins Ranch, we focus on what truly matters: great lamb, raised responsibly, and delivered with care, every time. No antibiotics. No added hormones. 100% grass-fed and pasture-raised, always. Look for it in the freezer aisle at Whole Foods Market starting October 21.

10/20/2026

This Lamb Stuffed Acorn Squash by ROB & HALEY WALL deserves a spot on your fall dinner menu. 🍁 Delicious, 100% grass-fed Atkins Ranch Ground Lamb meets fall ingredients like mushrooms, sage, honeycrisp apples, walnuts, and cranberries for a recipe you’ll want to make over and over all season long. See the FULL recipe below! ⬇️

Ingredients:
2 acorn squash, halved and seeds removed, bottoms sliced to sit level
1 tbsp olive oil

Filling:
2 tbsp unsalted butter
8 oz white mushrooms, chopped
1 medium yellow onion, diced
2.5 tbsp garlic, minced
1 lb. Atkins Ranch Ground Lamb
1 tbsp fresh sage, chopped
1 tsp fresh thyme leaves
1 tsp fennel seed
1 tsp salt
1/2 tsp black pepper
1 cup Honeycrisp apple, chopped
1 tsp apple c***r vinegar
4 cups fresh spinach

Toppings:
1 to 1.5 cups Gruyère cheese, freshly grated
1/3 cup walnuts, chopped
1/2 cup parmesan cheese, freshly grated
1/3 cup dried cranberries

Garnish:
Fresh parsley

Directions:
1. Preheat oven to 425°F
2. Lightly coat acorn squash with olive oil, add to a baking sheet lined with
parchment paper flesh side down, roast until soft and browned (~30-35 minutes),
remove from oven and flip flesh side up
3. Melt butter in a pan over medium-high heat, add mushrooms and cook until
browned
4. Add onions and continue to cook until lightly browned, mix in garlic and continue
cooking until garlic is fragrant (1 minute)
5. Add Atkins Ranch Ground Lamb, chop then add fresh sage, fresh thyme, fennel
seeds, salt and pepper, continue cooking until lamb is browned
6. Add apples and continue to cook until tender
7. Mix in apple c***r vinegar and spinach, continue cooking until spinach is wilted
8. Add sautéed filling evenly to each acorn squash and top with Gruyère cheese
(optional* add a layer of Gruyère to the squash before filling and on top of extra
cheese!)
9. Return to oven and remove once cheese is melted (~8-10 minutes)
10. Top with walnuts, parmesan cheese, and dried cranberries

10/15/2026

When you farm regeneratively, you get stronger, more resilient landscapes. 🌱

10/13/2026

Growing healthy grass takes the right land and the right care. 🌱 Thanks to New Zealand's mild climate and the careful rotational grazing our farmers practice, our lambs graze on fresh, nutrient-rich grass every single day of their lives.

10/09/2026

We have always believed that the best farming is rooted in working with nature, not against it.

Our farmers are dedicated to implementing regenerative farming practices across their farms that don’t just maintain the land but replenish it so it can thrive for generations to come. 🌎🌱

Learn more about the history of regenerative farming here: https://www.atkinsranch.com/the-history-of-regenerative-farming/

10/07/2026

These Herby Lamb Meatballs by Mackenzie Holleran are served over a creamy pumpkin hummus for a protein-packed, fall dish. 🎃🍁 See the full recipe below! ⬇️

INGREDIENTS
For the Lamb Meatballs:
1 lb Atkins Ranch 100% grass-fed, pasture-raised Ground Lamb
1 large egg
2 cloves garlic, minced
¼ cup fresh parsley, finely chopped
2 tbsp fresh mint, finely chopped
2–3 fresh sage leaves, finely chopped
½ tsp fresh rosemary, finely chopped
2 tbsp red onion, finely diced
¼ cup almond flour
1 tsp ground cumin
½ tsp ground coriander
½ tsp smoked paprika
¾ tsp sea salt
¼ tsp black pepper
1 tbsp extra-virgin olive oil

For the Pumpkin Hummus:
1 cup roasted sugar/pie pumpkin flesh
1 can chickpeas, drained and rinsed
¼ cup tahini
2 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 small garlic clove
½ tsp ground cumin
¼ tsp cinnamon
½ tsp sea salt
3 tbsp cold water

For the Roasted Vegetables:
1 bunch asparagus, ends trimmed
½ red onion, sliced
1 tbsp extra virgin olive oil
Sea salt + black pepper

METHOD
1. Preheat oven to 400°F. Cut a small sugar pumpkin in half and remove the seeds. Place cut-side down on a parchment-lined baking sheet and roast for 35–45 minutes, until fork-tender. Let cool, discard the skin, and scoop out the flesh.
2. Add 1 cup roasted pumpkin, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, cinnamon and salt to a food processor. Blend until smooth. Add cold water, 1 tablespoon at a time, until creamy and easily spreadable.
3. Gently mix the meatball ingredients together until just combined and roll into ~10 meatballs. Heat olive oil in a skillet over medium-high heat. Brown the meatballs for 2–3 minutes per side, then reduce the heat and continue cooking until they reach 160°F internally.
4. Increase oven to 425°F. Toss red onion with olive oil, salt and pepper and roast for about 5 minutes. Add the asparagus and roast everything until tender and lightly charred.
5. Spread the pumpkin hummus on a serving platter. Add the lamb meatballs, roasted asparagus and red onion.

Address

40880 Encyclopedia Circle
Fremont, CA
94538

Website

http://www.atkinsranch.com/

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