Lamb and Bison Seasoning

Great for chops, kabobs, roast, legs, shanks, steaks…

Because I’m a yoga-loving individual most people are surprised to learn that I eat meat, and to top that off; I eat lamb! What!? I do think that it is kind and compassionate to give one’s body the resources it needs to survive- which may be meat! I also sense that it is imperative to raise and properly process i.e. butcher the animal so that it is in the best physical and emotional state possible at the end of its life. You are what you eat- including the emotional condition of that food! Ready for the recipe!?

Lamb and Bison Seasoning Recipe

Free of Dairy (opt.), Gluten, Nuts, Corn, Eggs, Soy


1lb meat or about 6 chops

Preparation Time

20 minutes

Cook time

30-90 minutes


*Use all organic and/or farm-raised ingredients.

***Special preparation work***

Thaw in the fridge overnight.


1 lb. lamb kabob meat, steaks, or approximately 6 chops cut 3/4- inch thick

Make a double batch of the herb butter if you would like extra to go on vegetables or potatoes at serving time… (recommended!)

1/4 cup butter (alternatively use Extra Virgin Olive Oil if not grilling or cooking above 375 degrees)

2 large garlic cloves

1 Tablespoon fresh rosemary leaves

1 teaspoon fresh thyme leaves

Pinch cayenne pepper

1/2 teaspoon course sea salt


Pre-heat oven to 180 degrees Fahrenheit (A little higher is fine if your oven temperature does not go this low, just reduce the cook time.)

In a stove-appropriate measuring cup or small pan, melt butter.

Mince garlic cloves.

Finely chop rosemary and thyme.

Combine butter, herbs, cayenne pepper and salt in an 8×8 baking dish or 9×13 if making larger steaks or chops.

Place meat in pan and turn meat to coat with herb-butter.

Cover pan with aluminum foil and place in oven.

Bake for 30 minutes if the meat was completely thawed prior to putting it in the oven.

Bake for up to 60 minutes if the meat was only partially thawed or to partially cook and then finish on the grill (recommended).

Turn meat 2-3 times while baking.

In the meantime I suggest preparing potatoes or lots of veggies like green beans, prepping zucchini and sweet onions to bake for 30 minutes with butter and salt on top. How about a vinaigrette salad too!?

Also, you can prepare lots of veggies like sweet onions, peppers, zucchini squashes, grape tomatoes and even small pieces of potato to complete the kabobs.

Pre-heat your grill to a medium-high heat. The pre-cooking helps to cook the outside so the meat only needs to be on the grill for a short time and it retains its tenderness.

Finish on the grill to desired liking.

Serve with remaining herb butter and Enjoy!

Body-type and Wellness Insights

Earth-types seem to be very polar on the issue of eating lamb meat. Either they are very in-touch with their connection to the Earth and its creatures in a way that makes them a bit squeemish about consuming this cute animal; or they are in-tune with the other side of the their Earthiness and sense that, this is a way to really be in touch with our food and where it comes from. (By the way, the lamb meat get is almost always the naughty teenage boys, not the cute, fluffy babies. “Lamb” is kind of a misnomer; there should be a different name for this stage of the animal’s life.)

Fire-types really seem to love this dish. It has a sense of robustness to it in taste and nutrition- and it’s a lot of fun to eat the chops and kabobs with fingers! Lamb meat, according to traditional medicine, is a warming; and like what happens so often for Fire-types, they are very attracted to what they should moderate.

Air-types and Water-types can really benefit from the dense nutrition of this meat and the digestive aid from yummy herbs. Enjoy this with the good company of friends and fully Enjoy!