Category: All Recipes

hard to go wrong with a tagine!
we used this recipe from the New York Times

https://cooking.nytimes.com/recipes/1015873-lamb-shank-tagine-with-dates

If you cannot access that, try this:

Its the same recipe at a different site:

This is a good example of us taking a rececipe and substituting lamb for the meat indicated. We do this alot. In this case, the recipe calls for ground pork. In addition we used a standard semolina pasta (orichette) instead of ramen, which worked admirably! We LOVE this soup!

Jana went to a stock dog clinic , the hosts served this. She loved it, as did all the attendees. They disappeared in a Flash! While there are many recipes online, the one the host used is from a book titled “Nourishing Traditions “ by Sally Fallon. Jana photographed the pages! 😂: old school!

Simple, definitely one of our favorites!

Bon appetit takes an indian stew, modifys it into a taco! Makes sense when you consider the stew is usually served with samosas. Who doesnt like tacos. Try out this variation with some of our ground lamb!

https://www.bonappetit.com/recipe/lamb-keema-tacos

Classic Cassoulet is complicated, expensive. But this recipe captures something that is reminiscent of a Cassoulet, and only takes some Lamb shanks. We love this recipe, and recommend it highly if you are looking for a hearty meal that leaves lots of leftovers that also freezes well.

https://cooking.nytimes.com/recipes/1023725-cassoulet-style-lamb-shanks-and-beans

(or try this recipe if you can’t t access the above): https://savorthebest.com/lamb-shank-cassoulet/

https://www.corriecooks.com/instant-pot-mouth-watering-lamb-ribs/

my sons 24th birthday. Did he want venison tenderloin or sheep ribs? He chose the latter! Don’t blame him actually. Venison is “rare” ( hasn’t been in recent years, ) but compared to the taste of sheep? No comparison! Wasnt sure how this oriental style prep would work with sheep ribs, but we loved it!

next time we might lower the cooking time to 20 or 15 min…

Chef Ryan who likes it HOT, used the following recipe as his jumping off point. When I asked why he “jumped “, he said we simply didn’t have all the ingredients. In the age of Covid, it is the cooks variation of necessity being the mother of invention:

https://www.seriouseats.com/recipes/2020/04/shredded-lamb-noodle-soup.html

https://www.foodnetwork.com/recipes/claire-robinson/grilled-lamb-and-feta-burgers-recipe-1924275

our principal taste tester Ryan gave it two solid thumbs up! So did the other two taste testers. Were all ready for an after- dinner lie-down…😂