Sheep

raw cow's milk or sheep's milk (1 liter) • farm-fresh eggs • unrefined sugar (about 120 grams) • vanilla bean

small endives or 3 large ones • drizzle of olive oil • drizzle of maple syrup • hard-boiled eggs • sheep’s milk cheese (brique de brebis) or any firm sheep cheese • heaping tablespoons béchamel sauce (use gluten-free if needed) • shredded Swiss cheese (Emmental) • Salt • Pepper • Spices of your choice (optional)

lamb (such as for stew) • carrots • organic lemon • blanched almonds (about 100 grams) • fresh ginger • sprigs of thyme • garlic, unpeeled • sunflower oil • Salt

lamb shoulder (about 3 3/4 lbs or 1.7 kg) • fresh fava beans (1 kg) • carrots • fresh artichokes • young turnips • spring onions • small yellow onion • green peas (about 200 grams) • green beans • baby potatoes • tomato paste • dry white wine (about 6.8 fl oz or 200 ml) •

lamb • garlic • chopped onion • carrots • potatoes (about 1 kg) • Salt, pepper, paprika • Tomato paste • cinnamon • bay leaf • Water to cover the meat

lamb shanks, well cleaned and cut into pieces • dried white beans, soaked overnight (about 250 grams) • onion, grated • garlic, grated • bay leaf • ground cumin • ground coriander • tomato paste • paprika • Salt • Pepper • Oil

Greek yogurt (about 150 grams), • olive oil, • black garlic, • lemon juice, • Salt, pepper • lamb chops, • dried thyme, 1 teaspoon dried rosemary, • olive oil, • Salt, pepper

fresh asparagus spears (about 2 medium bunches) • eggs • heavy cream (about 200 ml) • cow's milk cheese, such as ricotta (about 2 oz/60 grams) • grated Parmesan or sheep's milk cheese (about 2 3/4 oz/80 grams) • corn flour • turmeric • Salt and pepper

leg of lamb, about 3 1/3 lbs (1.5 kg) • garlic • unsalted butter (40 g) • Muscat wine (about 16 fl oz or 475 ml) • honey (4 tablespoons) • mustard • Salt, pepper, olive oil • Thyme, rosemary

lamb chops • pieces of mutton, if desired • large onions • white beans, dried or canned (about 800 grams) • salt and pepper • thyme • bay leaves • Butter for cooking • potatoes

lamb chops • butter (about 40 grams) • garlic • fresh rosemary • white vinegar (about 100 ml) • beef stock (about 100 ml) • Salt and pepper • cornstarch (for brown sauces)

lamb • cherry tomatoes • asparagus • garlic • carrots • Spices: cumin, black pepper, salt • olive oil (about 60 ml) • butter (about 30 grams) • rosemary • lemon • oven-safe baking dish

large piece of lamb or 6 small pieces • onion, finely chopped • garlic, unpeeled • potatoes (about 1 kg) • tomatoes • whole cloves • Bay • Thyme • Black pepper • Turmeric • Salt • butter (about 14 grams) •

whole loaf of bakery-style sandwich bread • farm-style ham • sheep’s milk cheese (about 125 grams; use 1 cup/100 grams plus 1/4 cup/25 grams) • butter (about 40 grams) • heavy cream (about 3 1/2 fl oz or 100 ml)

white asparagus spears (washed) • zucchini • Smoked bacon or smoked turkey • eggs • Milk • Coarse salt • Butter

white beans (about 400 grams) • lamb breast (about 200 grams) • onion • Paprika • Chili powder • crushed tomatoes (about 200 grams) • water (about 100 grams)

puff pastry sheets • lamb offal (heart, liver, kidneys) • ground pork • shallots • small bunch of parsley • bread crumbs • salt and pepper

lamb ribeye steaks • onion • garlic • small tomatoes • spice mix • ginger • black pepper • Salt • Sunflower oil

figs • feta cheese • Olive oil • chicken breast cutlets • Honey • Sesame seeds • Salt, pepper • Paprika • Herbes de Provence • Mâche (lamb's lettuce) • Vinaigrette • cucumber •

basmati rice (about 200 grams) • green peas (about 250 grams) • salt, plus more to taste • butter (about 20 grams) • ground beef or lamb (about 500 grams) • egg • salt • black pepper • oil • butter (about 20 grams)

white sandwich bread • hard-boiled eggs • radishes • plain Greek yogurt (about 80 grams) • small dollop mustard • Mâche (lamb's lettuce) • Black pepper • Pink peppercorns • Dill • Salt

ground beef or lamb (about 600 grams) • eggs • red onions • tomatoes • cumin • paprika • ground ginger • garlic clove • Salt • Pepper • small can crushed tomatoes • Water •

eggplant • tomato • Sunflower oil • lamb neck or other meat • garlic • tomato paste (15–30 grams) • Salt and pepper • caraway • paprika • chili paste or derssa if you have it (use according to your spice preference) • Parsley • egg

large sweet potato (about 10.5 oz or 300 grams) • carrots (about 7 oz or 200 grams) • broccoli (about 1 lb or 500 grams) • oyster mushrooms (about 500 grams) • lasagna noodles • grated sheep’s milk cheese (about 5.3 oz or 150 grams) • butternut squash soup (or tomato sauce) (about 10 fl oz or 300 ml) • all-purpose flour • butter (about 1 oz or 30 grams) • milk (about 1 quart or 1 liter) • salt • nutmeg •

lamb or chicken (about 200 grams) • large onions • large tomatoes • garlic • small handful of lentils • tomato paste • oil • bouillon cube (lamb flavor) • cinnamon stick • Salt • Pepper • ground ginger •

small bowl fava beans • small bowl orzo pasta • oil • Salt, to taste • Cinnamon, to taste • Paprika, to taste • Black pepper, to taste • tomato paste • ripe tomatoes • lamb, cut into small pieces (about 200 grams) • small bowl green peas • small bowl soaked chickpeas •

zucchini (about 500 g) • eggplant • carrots • medium potatoes • merguez sausage (about 500 g, pork or lamb) • green olives • small glass water (about 1/3 cup or 80 ml) • ras el hanout spice blend • salt (preferably seasoned salt) • fresh ginger or garlic, to taste

lamb • eggplants • onions • garlic • chickpeas, soaked overnight • Black pepper/caraway/salt • oil (about 30 ml) • Oil for frying

ground lamb (80 g) • grated tomatoes • potato • carrot • zucchini • small garlic clove • chopped onion • tomato paste • harissa • chickpeas • vermicelli pasta • Salt, pepper, ras el hanout, and paprika •

small red kuri squash (potimarron) • large eggs, preferably from free-range hens • plain yogurt (about 100 grams; cow’s milk or sheep’s milk) • milk (about 100 ml; you can use a plant-based milk like oat or spelt) • large sprigs fresh parsley • Shredded Swiss cheese (or Gruyère, Comté, or any shredded cheese that pairs well with squash) • Salt and pepper, to taste