This is lamb from Belcampo Santa Barbara, and is easy to cook. They lamb Belcampo uses are; hair sheep—Katahdin, Dorper and Navajo Churro, those breeds that supports the ability to raise them organically. The animals roam in irrigated pastures and you’ll find ewes and does with their lambs and kids roaming the hills.
The cooking is very easy; sear the meat, de-glaze with shoyu and red wine and cook until the core is 48°C. I keep it simple however you could easily slow cook the lamb and use rosemary, garlic and other herbs to make a crust, and or a simple jus. In America, I keep it simple.