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

Pastured Chicken Burger with Cajun Mayo

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

Chef Seamus Mullen serves these robustly flavored meatballs as a shared plate at El Colmado, his New York City tapas bar, but they’re also a great main dish.

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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    For cooking tips and original recipes, check out our recipe blog: Grassfed & Pastured Recipes