6 Best 4 Hole Meat Grinder Plates For Lamb That Old Farmers Swear By

There’s a world of difference between store-bought ground lamb and what you can make yourself from a lamb you raised. The texture, the flavor—it’s not even a fair comparison. But getting that perfect, rustic grind comes down to one simple, often overlooked tool: the grinder plate.

Disclosure: As an Amazon Associate, this site earns from qualifying purchases. Thank you!

Why a 4-Hole Plate is Perfect for Grinding Lamb

A 4-hole plate is the secret to great ground lamb. Its large holes, typically around 3/8" (10mm), produce a coarse, chunky grind that preserves the meat’s texture and moisture. This is crucial for lamb, which has a delicate fat that can easily "smear" with a finer grind, resulting in a pasty, greasy final product.

Think about what you’re making. For hearty lamb burgers that hold together on the grill without becoming dense, you need that coarse texture. The same goes for rustic lamb sausages or a traditional shepherd’s pie where you want distinct pieces of meat, not a uniform mush. A finer plate, like one you might use for beef chili, simply won’t do justice to the quality of your homegrown lamb.

The coarse grind also allows the lamb’s unique flavor to shine. When the meat isn’t overworked, the fat renders more cleanly during cooking, basting the meat and delivering that rich taste you worked hard to raise. It’s the difference between a memorable meal and a forgettable one.

LEM #8 Carbon Steel 4-Hole Grinder Plate

LEM is a name you see in just about every homesteader’s processing setup, and for good reason. Their carbon steel plates are workhorses. This #8 plate is a perfect fit for the common size of grinder many of us have on the farm—not too big, not too small.

The key here is the carbon steel. It holds a wicked-sharp edge, which means it cuts the meat and fat cleanly instead of mashing it. This clean cut is what prevents that dreaded fat smearing. The tradeoff is that you absolutely must clean, dry, and oil it immediately after use. If you don’t, it will rust before you can turn around. For those who value performance over convenience, this is the plate.

Weston #12 Stainless Steel 4-Hole Sausage Plate

If you’ve got a slightly larger, more powerful grinder, the Weston #12 is a fantastic option. Weston makes solid, reliable gear that can handle the demands of processing a whole animal. This plate is often marketed as a "sausage plate," which tells you exactly what it’s designed for: a coarse, uniform grind ideal for stuffing into casings.

The big advantage here is the stainless steel construction. You can toss it in the sink or even the dishwasher without worrying about rust. It won’t hold an edge quite as long as a high-carbon plate, but for the number of times a year most of us are grinding lamb, the convenience is a massive benefit. It’s the practical choice for someone who wants great results without the fussy maintenance.

Cabela’s Carnivore Series #22 4-Hole Plate

When you’re ready to process a whole lamb in one go, you need equipment that won’t bog down. The Cabela’s Carnivore series is built for volume, and their #22 4-hole plate is no exception. This plate is designed for heavy-duty grinders that can chew through meat and fat without hesitating.

This isn’t for your kitchen stand-mixer attachment. A #22 grinder is a serious piece of equipment, and this plate is its perfect companion for producing pounds of coarse-ground lamb quickly and efficiently. The build quality is excellent, meant to withstand the torque and pressure of a powerful motor. If you process for yourself and a few neighbors, this is the level of gear you should be looking at.

Smokehouse Chef #32 Plate for Coarse Grinding

For the serious hobby farmer, maybe one who sells at the local market or processes for the whole extended family, a #32 grinder is the standard. The Smokehouse Chef #32 plate is built for that scale. This is a thick, heavy, hardened steel plate designed for near-constant use during processing season.

The large 3/8" holes provide that classic coarse grind perfect for everything from merguez sausage to bulk ground lamb. A plate this size, paired with a powerful grinder, makes quick work of an entire animal, ensuring the meat stays cold and the quality remains high. It’s an investment, but one that pays off in speed and consistency when you’re working with large batches.

Chard #5/8 Stainless Steel 4-Hole Grinder Plate

Not everyone has a dedicated, heavy-duty grinder. Many folks start with a grinder attachment for their stand mixer, and that’s where the Chard #5/8 plate comes in. This size is common for smaller, kitchen-scale grinders, making it an accessible entry point for processing your own meat.

Made of stainless steel, it offers the same easy-to-clean, rust-free benefits as its larger counterparts. It’s perfect for grinding a few pounds of lamb from a shoulder or leg roast for a weekend meal. While you wouldn’t want to process a whole lamb with a #5 grinder, this plate allows you to get fantastic, coarse-ground results on a smaller scale. It proves you don’t need a huge setup to make a superior product.

Pro-Cut KG-12-4H Hardened Steel Grinder Plate

Pro-Cut is a name you’ll hear from butchers and professional processors. Their KG-12-4H plate is a step up in quality, made from hardened tool steel that offers the best of both worlds: excellent edge retention like carbon steel and better corrosion resistance than basic carbon. It’s a premium plate for those who have invested in a quality #12 grinder and want to maximize its performance.

This plate delivers an exceptionally clean cut, which is vital for lamb. The sharp edges shear through sinew and fat without pulling or tearing, which keeps the final product’s temperature down and its texture perfect. It requires care—it’s not stainless—but the performance is noticeable, especially when you’re working with very cold, firm fat.

Choosing Between Carbon and Stainless Steel Plates

The choice between carbon and stainless steel comes down to a simple tradeoff: performance versus convenience. There is no single right answer, only what’s right for your workflow.

Carbon steel plates get and stay sharper. This results in the cleanest possible cut, which is the gold standard in meat grinding. However, they demand respect. You must hand wash, thoroughly dry, and coat them with a food-safe mineral oil after every single use. If you leave one wet in the sink, it will be orange with rust by morning.

Stainless steel is the low-maintenance hero. It’s virtually rust-proof, so you can be less meticulous with your cleanup routine. For most hobby farmers grinding meat a few times a year, a quality stainless plate is more than sharp enough to do a fantastic job on lamb.

Ultimately, be honest with yourself. Are you the type of person who diligently cleans and oils your tools after every use? Go with carbon steel. If you know you’re likely to get distracted after a long day of processing and want something more forgiving, choose stainless steel. A slightly less sharp but clean plate is always better than a rusty one you can’t use.

Getting that perfect, coarse grind transforms your homegrown lamb from just meat into the foundation for an incredible meal. Pick the right size plate for your grinder, choose the steel that matches your tolerance for maintenance, and you’ll immediately see—and taste—the difference. It’s a small piece of steel that makes all the work worthwhile.