Duck Leg Confit with Asian Slaw

This is a great dish. Duck is rich and succulent, while the slaw is bright and crisp. It’s a great example of the yin and yang mindset of Asian cuisine. The added bonus is also that you also get some delicious duck fat to keep and cook with. Simply put it in a mason jar, slap a lid on it, label,...

Roasted Canoe Marrow Bones

Roasted canoe marrow bones are a supple and deliciously elegant treat. Grassfed beef marrow has an amazing umami flavor that is both rich and delicate. We love roasted marrow spread on toasted baguette or grilled crusty bread, especially with a happy hour glass of... whatever makes you happy.

Chicken Picatta

Tarragon Dijon Roasted Chicken Legs & Root Vegetables

Braised Lamb Shoulder with Fennel and Orange

Lamb shoulder has great fat content (not gamey) flavor, which makes it ideal for this sweetly spiced, Mediterranean inspired braise.

Braised Lamb with Rosemary Garlic

A large lamb roast is an impressive centerpiece for a meal. A roast is dense but rich, pairing well with lots of herbs or a strong spice mix. 

Chile Cumin Lamb Meatballs with Yogurt and Cucumber

Cumin-Chile Lamb Kebabs with Garlic Yogurt

A perfect cube is not essential, but try to get the lab into roughly the same size pieces so they cook at the same rate.

Dijon & Herb Crusted Rack of Lamb

This is a delicious recipe sure to impress your guests. This recipe will serve 4-6 people.

Grilled Saffron Rack of Lamb

In this rack of lamb recipe, the lamb needs to marinate overnight, so be sure to start 1 day ahead.

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