This is the authentic recipe of Michael Psilakis, Greek-American Chef. He taught me to make garlic confit. We self-butcher Dorper Meat Lambs in winter and freeze. Our lambs are big, a butterflied front leg is 3 pounds, the shoulder two pounds, enough for ten. The bones are used to make stew.I have included an easy way to butterfly your leg of lamb, all you need is a fork and steak knife.The meat tastes better when roasted whole. If it is too much food for one dinner, I roast ten minutes less, cut off the unused portions to freeze, then finish roasting. It freezes and reheats very well if meat is cut in one inch thick steaks. The leg makes 12 steaks of one inch thick, half a pound each, with stuffing.Warning.: this recipe overcooks very easily, from medium rare to well done in minutes. Use a probe thermometer. Take meat out of the oven to rest, it will continue cooking for 15 minutes. Enjoy.#GlobalApron

American lamb is meat from sheep under two years old. Born in early spring, we prefer second year lambs because they eat more green grass second winter. The more green grass, the more tender and bigger the lambs will be.A first year leg of lamb is about five pounds, and ten or more pounds after the second winter. To keep the tender young lamb taste of the meat, we marinade the leg of lamb overnight in full milk, mild garlic and fresh rosemary.If you like to serve your leg of lamb woth both medium rare and well done meat, here is the recipe. When you barbecue with the bone in, you get more juicy medium rare meat than if the bone is removed before the grilling.

This is a recipe from shepherds from the Pyrenees mountains who tend sheep here in our California mountains. One choice lamb is field butchered , herb cured, parts smoked and parts boiled at the end of winter season, enough food preserved for six months for one shepherd and one dog. Here is our half rack of lamb recipe, rubbed with herbs, smoked, both in pink and well done versions, a feast. Gamey and tender at the same time.

Whole young lamb shoulder is 2 pounds, deboned and trimmed to a 1 1/2 pound piece of tender meat, prepared here in four steps: marinaded, simmered, roasted, in bean sauce, then seared to a perfect finish. Foolproof every time! The meat is served on a platter on top of the beans with boiled young potatoes. A sophisticated dish, easy to make.

Greek Chef Michael Psilakis from Brooklyn, New York, self taught, is my go to inspiration for the best roasted and grilled lamb dishes. I used his rubbing mix recipe to flavor this smoked leg of lamb. My method of smoking comes from shepherds from the Pyrenees mountains, they work here in the California Mountains, herding sheep.It seldom gets below 40F degrees here, and I like to age my lamb 6 days, which has to happen under 40F degrees, so we butcher on a cold winter morning, cut the lamb in four, and age a week in the refrigerator, then wrap and freeze.

The grape vines need pruning and the grapes are getting ripe, time to lure friends and family to the farm with a roast leg of lamb garden dinner feast, champagne and watermelon snacks in exchange for a few hours of work.Our Dorper lambs get big and never ever get a gamey muttony taste. That is why they are classified as lambs for two years. Other sheep are classified from lamb to mutton after one year.A whole large leg of lamb from a tender two year old Dorper lamb is ideal for a big outdoor summer dinner party, and this roast recipe from Chef Florence Richomme gets even better if the leg is left longer in the oven than the recommended 7 hours at a low 250F degrees. I cooked this large one overnight. I love hands-off cooking!A $6 set of foil disposable and reuseable turkey roasting dishes work perfectly for such a big roast, one dish upside down on top serving as the lid, held in place with metal binder clips between the top and bottom one.The lamb is oven roasted on a bed of aromatic vegetables and herbs, with the bone in to extract more flavors, and will be spoon tender with this recipe.The watermelon is scooped out with an ice cream scooper, the rind is pickled later, or can be made into kim chi, see cookpad member’s Ulrike creative recipe.

I saved the lamb saddle roast from last years’ farm butchering for Valentines. I am combining the family recipe for lamb saddle from Julia Child with a recipe of my favorite greek chef, Michael Psilakis, called rack of venison with leeks and candied cherries, on this tender lamb. The Valentine’s Day’s camelia flowers are blossoming two weeks early, so Valentine’s dinner is two weeks early.I f you do not have lamb, this recipe works well with a half a bone-in pork loin, too.#february2026

This one is fun. Massive meatballs, lamb or pork, handmade, filled with egg size stuffing. Oven baked, never greasy. And a whole cup of special sweet fruit gravy drizzled on top. Served over potato fennel mousse. Hearty farm dinner. Family recipes.#CA2025

Farm grown Dorper Lambs, they are as tender at age two as at age one. This is chef Michael Psilakis famous recipe made with local California farm ingredients, I added greek yoghurt for the crust and prepared it differently. You can crust both loin of lamb, leg of lamb with bone in, and deboned leg of lamb this way.#GlobalApron

Dorper Lambs are the only meat lambs approved to carry the designation lamb beyond 12 months because they maintain their tenderness into the second year. We just butchered a big lamb from last year’s spring, 106 pounds of tender meat, enough for the year. We mince lamb meat and mince beef to make kebabs the size of american hotdogs, 2 ounces, 57 grams. The meats are mixed with spices and sparkling water and baking soda which marinade and tenderize the meats when rested overnight.These kebabs were broiled medium rare, half of them broiled on barbecue and other half broiled in air fryer. Both are delicious. We keep them in the fridge to reheat for luncheons and dinners with tzaziki sauce and puffed new harvest potatoes, or spicy green mango in pepper sauce.#GlobalApron

Lamb is usually more flavorfull than pork, and more tender if cut across the grain, instead of pulled apart with two forks. I use the lamb shoulder meat, juicy and tender. By slicing and shredding the lamb thin, and using the special barbecue sauce below, you can treat yourself and friends with this delicious sour dough sandwich.