Nothing Like a Savory Meal to Scatter Those Winter Blues
posted on
January 27, 2026
Mid-Winter Blues—Do You Get Them Too?
Mid-winter blues… do you get them? The wind, snow, and ice—those bone-chilling days when it’s just too cold to be outside for long. And when you finally make it back indoors, all you want is comfort food. I sure do!
Sometimes it feels like the wind will never stop, and you start longing for the day you won’t be freezing every time you step outside—especially when you still have chores to do. After battling the elements all day, nothing sounds better than a hot, comforting meal waiting for you.
Warm Up with a Cozy, Oven-Roasted Lamb Dinner
Now imagine coming in from the cold to the mouthwatering aroma of a lamb roast slowly cooking in the oven. Not only does it make you instantly hungry, but that rich, savory smell alone seems to warm you from the inside out.
A boneless rolled lamb shoulder roast is one of the simplest ways to get a hearty, comforting dinner on the table with very little prep. The flavor is deep, satisfying, and just the thing to put the heart back into you on a cold winter evening.
Today I’m sharing a family-favorite recipe—easy enough for a weeknight, but delicious (and impressive!) enough to serve company. Give it a try and let us know what you think!
Family Favorite Lamb Shoulder Roast
Ingredients
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1 boneless rolled lamb shoulder roast (from Belmont Springs Ranch)
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½ tsp Himalayan salt
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½ tsp black pepper
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2 Tbsp melted butter
Dry Rub
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1½ Tbsp coriander
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1½ Tbsp paprika
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¾ tsp cumin
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¾ tsp ginger
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5 cloves garlic, minced
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2 Tbsp dried rosemary
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1 Tbsp dried thyme
Instructions
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In a bowl, mix all of the dry rub ingredients.
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Pat the thawed lamb shoulder roast dry. Massage the dry rub into the meat until completely coated.
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Place the roast on a rack in a roasting pan and brush lightly with melted butter. Sprinkle with salt and pepper.
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Add 1½ cups of water to the bottom of the roasting pan.
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Roast at 375°F for 60–80 minutes, or until the internal temperature reaches 130–165°F, depending on your preferred doneness.
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Remove from the oven, cover loosely, and let rest for 20 minutes before slicing and serving.
Order Farm-Raised Lamb Direct from Our Ranch https://belmontspringsranch.co...
Ranch Update from Our Corner of the Prairie
It’s the last week of January, and lambing season has officially begun. So far, it’s been off to a good start—and we’re hoping it stays that way. We have over 80 ewes lambing this year, and the first 10 are already done.
The stats aren’t perfect just yet—only four ewes have twinned, and the rest have single lambs—but we haven’t had any losses, which is always the biggest win. And a fun little note: the ewe lamb to ram lamb ratio is currently tied! It’ll be interesting to see where it ends up.
The kids are also hard at work building a large corral around the barn area for the sheep. When it’s finished, it’s going to be such a big improvement—extra protection from predators and a safe space if we need to step away for a bit. Each year we manage to tackle one major upgrade, and this one is going to make a real difference.
That’s the news from our corner of the prairie for now.
Head over to our store page https://belmontspringsranch.co...to order a rolled lamb shoulder roast, give this recipe a try, and be sure to tell us what you think—we love hearing from you!
