House Warming Gifts are often meant to be objects that last, objects that convey a sense of permanency. When someone moves into a place there is the idea that they will live there for a long time and that a house warming gift is something that should also be around for awhile....
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Chef Kipp Ramsey, Farm-to-Table Manager of Farmstead at Long Meadow Ranch, loves his lamb chops prepared simply. No frenching, no fuss---just a quick char on the grill then served with homemade chimichurri sauce.
We have to agree with Kipp. Not only is frenching tedious and time-consuming but when you remove all of that delicious rib meat you end up missing out on the best part! We're talking about those golden-brown delicious bits, charred to perfection and begging to be eaten straight off t...
This is an EPIC story about the oldest domesticated livestock breed in the United States, a story that spans 500 years, and hopefully ends on on your plate. Antonio Manzanares is one of the last remaining Churro shepherds in the Southwest, and he herds these animals in the traditional style, with little concession to modern […]
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Ryan's recipe sounds delicious! We love the simplicity of Roasted Leg of Lamb. Try this recipe for a citrus twist on an old classic. The key is marinating the meat overnight and cooking the roast low and slow. This recipe is great in the oven, and also does wonderful on the grill.
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From Chef Cesare Casella, this True Tuscan dish is an American favorite with a Tuscan miners’ touch. Buglione was traditionally made around a campfire and miners would throw everything they could find into this stew. Buglione, lamb pot pie, is perfect for this cold weather and would be a holiday treat.
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"As promised, I've included the delicious (best lamb I've ever tasted) recipe by Janet Fletcher, who is one of my heroes. I made this dish with your ground lamb processed for Tamarack Vermont Sheep Farm. I served the lamb and yogurt meatballs over egg noodles and went wild over the flavors.
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Once you try these lamb hearts, you'll wonder why you ever paid top dollar for other cuts before. The firm, dense hearts stand up to a number of pairings, and this quick marinade and an easy, bright onion relish set these up for any kind of use. They shine as an entree over asparagus and grits or alongside potatoes and broccoli rabe, but my favorite way to eat them is to take the grilled hearts, slice them up, and mix them with a generous amount of the relish....
The post Grilled Lamb Hearts ...
The aniseed flavor of fennel and the sweetness of rosemary work really well with lamb cutlets, but you could use this marinade for a whole leg of roast lamb. Sweet, roasted nectarines are a great companion to any lamb dish. I coat my nectarines (or peaches) with apple syrup, but you could use a good-quality maple syrup instead. These nectarines could also be served as a dessert with mascarpone or softly whipped cream.
The post Summer Lamb with Fennel and Roasted Nectarines | Clodagh McKenna a...
The Katahdin/White Dorper is a crossbreed bred by Joseph Hubbard at Shannon Creek Ranch in the Flint Hills of Kansas. The Dorper has a lot more muscle than the Katahdin. Combined you get a meaty lamb with the mild taste of the Katahdin....
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In butchery, “frenching” is the process of removing all fat, meat, and connective tissue from the rib bones on a rack roast. Personally, I like to leave all that stuff on when I’m cooking lamb. I love the crispy, fatty bits on the bones, but for the purposes of presentation, frenching is often preferred. Basic Trimming: […]
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