The leftover bones from a lamb roast or lamb ribs or lamb chops make a delicious and fragrant dinner soup in 3 hours with this simple recipe.

Leftover saddle of lamb bone is flavorful and tender, makes a great one pot dish with spicy smokey red beans and mild chopped red onion.

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

A variation on our lamb shank in rosewater crock pot recipe. With browned lambshanks , olives, carrot, celery and miniature potatoes in the skin we can leave the crockpot simmering for days without turning mushy, and have dinner warm and ready with fresh mint when we have time.

Easy weekday recipe to make special lamb chops for dinner, served on a bed of fresh spring spinach in a balsamic reduction sauce.#CA2025

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.

The mixture of ground lamb and ground beef with chopped fresh mint make a delicious tender lamb mint meat ball when pan fried in butter till brown, then added to oven baked vegetables in tomato juice for a full lamb stew dinner.

Clear beef bone broth that has gelled, with deep brown color and fragrant beef flavor extracted from beef soup bones takes time, but there are some shortcuts to reduce prep time from 48 hours to four hours, without aromatics turning bitter.

Flavorful Lamb Liver Soup with orzo, mint, garlic, cilantro, lovage, carrot, onion, tomato, green poblano pepper, salt and beaten egg.

This is a chicken family dinner all kids love, ( no bones !) and it only takes ten more minutes of preparation to debone and use the whole chicken and all its organs, gizzard, liver, heart. Deboned with kitchen scissors before stuffing. Delicious warm or cold. Like a giant spring chicken roll instead of a spring egg roll. Six roll dinners plus 4 soup dinners for the low price of one whole chicken with all the organs.#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

If you are reading this recipe, you must be an intrepid lamb and liver lover, welcome. We grow our own lambs, the liver is usually the first meal we eat after butchering. It tells us the quality of the meat.The liver dishes that best show the quality of the lamb are stir fry, liver soup and shepherd’s lamb liver goulash, recipes are in here.Both the liver soup and the stirfry liver from this lamb are delicious, tender, and indication that the meat will be tender and tasty too. Next on the menu will be goulash from the liver.