Ground Lamb Patties - For the Carnivore Diet

Juicy, salt-seasoned lamb patties seared in tallow for a crispy crust and rich flavor. Simple, fast, and fully carnivore-friendly.

These ground lamb patties are all about clean, rich flavor and a satisfying sear. With just lamb, salt, and animal fat, you get tender, juicy centers and a crisp crust that pairs well with a pat of butter or a crumble of sheep’s milk cheese, if you include dairy.

Keep the mixing gentle so the patties stay tender, and press a small indent in the center to prevent doming as they cook. Sear in a hot pan with tallow or ghee to lock in juices and develop a deep, savory crust.

Cook to your preferred doneness; for food safety, ground meats are typically cooked to 160°F (71°C). Add a slice of aged cheese in the last minute if desired. Rest briefly so juices redistribute, then finish with a sprinkle of salt or melted butter.

These reheat well in a skillet over medium heat or an air fryer for a few minutes until warmed through. Make a batch for meal prep and enjoy them on their own or topped with a spoonful of melted tallow or bone marrow.

Ingredients

• 1 lb (450 g) ground lamb, 80–85% lean
• 1 tsp fine salt, divided
• 1 large egg yolk (optional, for binding and richness)
• 1 tbsp lamb tallow, beef tallow, or ghee for the pan
• 1–2 oz sheep’s milk feta or aged cheese (optional, dairy)
• 1 tbsp minced suet or marrow (optional, for extra fat)

Instructions

1. Chill the ground lamb for 10 minutes so it’s cold and easier to shape.
2. In a bowl, gently mix the lamb with 3/4 tsp salt. Add the egg yolk and optional suet or marrow if using; do not overwork.
3. Divide into 3–4 equal portions and form 3/4-inch (2 cm) thick patties. Press a small thumb indent in the center of each. Sprinkle the remaining salt over the surfaces.
4. Preheat a heavy skillet over medium-high until hot. Add tallow or ghee and heat until shimmering.
5. Place patties in the pan without crowding. Sear 3–4 minutes until a deep brown crust forms.
6. Flip and cook 3–5 minutes more, adjusting heat to maintain sizzle without smoking. For fully cooked, go to 160°F (71°C) internal; otherwise cook to preferred doneness.
7. Optional: In the final 30–60 seconds, top with cheese and cover briefly to soften.
8. Rest the patties 3–5 minutes. Serve with extra salt and a spoon of melted tallow or butter.

Time: Prep 5 min | Cook 8–10 min | Total 15 min Servings: