Lamb Patties

Just four simple ingredients – ground lamb, sea salt, black pepper, and coconut oil go into these super savory bites of Paleo delectability! Ground lamb is a wonderful addition to your protein repertoire. It changes up the familiar flavor profile we owe to ground beef to something new and different and delicious! Serve your lamb patties up with any of our Paleo sides or salads.

If you’d like to include more ground lamb into your meal plan, give our Lamb and Spaghetti Squash, our Lamb Ragu and our Lamb Fried Rice a try!

Looking for even more delicious Paleo lamb recipes? Look no further and check our lamb recipe archives. For hundreds of more FREE Paleo recipes, visit our PaleoPlan recipe center.

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Lamb Patties

Servings 4

Total Time: 20 minutes

Cook Time: 20 minutes

Nutrition Information

calories 349

protein 19g

fat 30g


  • 1 pound(s) lamb, ground
  • 1 teaspoon(s) sea salt (optional)
  • 1/4 teaspoon(s) black pepper freshly ground
  • 1 tablespoon(s) coconut oil


  1. Form meat into patties. Season each side with sea salt (optional) and black pepper.
  2. Add oil to a medium skillet over medium-high heat.
  3. Add patties and cook, turning often.
  4. 1/2 inch patties are done after 3 minutes per side at 160 F, but cook to your desired level of "done-ness".


  1. Unfortunately I was unable to find any ground lamb at my local Whole Foods Market. They only offered up large cuts of lamb so I subbed it for some ground bison.

  2. Next time you might try asking at the meat counter if they can grind some for you. Often times meat counters at the markets will do custom cuts like that.

  3. I accidentally bought a new york sirloin thinking it was lamb (tjs was freaking packed and I’m not too up to snuff on my meats). So I ended up mincing the sirloin and mixing the salt, pepper and oil all together into patties, and it turned out great.

    I also added crushed garlic and minced onions into the mix, highly recommended!

  4. Believe it or not, I couldn’t buy lamb mince! In Australia! Ridiculous. Anyway I decided to use a combination of pork and veal mince and it was wonderful. Really juicy and went great with the apple coleslaw.

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