It is a holiday weekend where I live in Spain, and while I wasn't really planning making anything special this year, yesterday I went to the local butchers and there was some really great-looking lamb for sale. So I decided to buy a leg and prepare it today, San Juan Day, but in totally low-maintenance mode, i.e. the whole meal cooks itself basically. If you are going to do this recipe, when you buy the leg of lamb, ask the butcher to make some deep cuts meat to bone (or do that yourself if you have a butcher-sharp knife at home) so that you can stuff them with tasty herbs and ingredients which helps to infuse the whole joint with flavour. Hope you like it :-)

Trying all new foods in Enugu has been a wonderful start of my new life here. Trying Achicha for the first time I ate it everyday for almost a week lol. I love new foods.

This pork roll is made with a pork leg from which I removed the skin. I cut the pork leg meat into strips, seasoned them, and used them to fill the skin, then cooked it. You can enjoy the arrollado hot or cold; we’ll be eating it cold.

It was my son-in-laws and my birthday last week. We couldn't celebrate properly because, tropical storm Debby wanted us to celebrate this week. He brought over some goat meat, wanting me to cook it. This is a bit of a lengthy process, a bunch of step and quite a bit of ingredients, but I assure you when I seen the expression on his face when he tried it. It was worth the work.

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.

I love food lol but my favorite soup of all, is this beautiful palm nut soup. The flavor of the palm nut is indescribable and delicious 😋! The palm tree is just amazing that you can get wine from it and it’s no low class wine either! Palm oil is a must for a lot of Igbo dishes and of course the palm nut soup 🍜 is time consuming but so worth it !

This rolled pork is made with the skin and meat from a pork leg, filled with vegetables and eggs, and cooked in a broth made from the pork leg bone. I used the broth from the roll to make some beans with noodles.https://youtu.be/liosrfV048M

I prefer this for breakfast in 15minutes, and its yummy you will not regret trying my recipe

Taiwanese meat soup is also called Rou Gen or Bah Gee in Taiwanese. Roy Geng Tong or Taiwanese meat soup doesn’t require any advanced cooking technique but the preparation can take quite some time because meat nugget is needed for this recipe. This is one of those dishes that every family has a slightly different version of. Like always, this recipe I share with you today is what I learn from my mom.

I had some ripe bananas and tried to turn them into something tasty and easy to make. I like cooking but I don't want to spend all of my time in the kitchen. The less time, the less steps, the better.

Pineapple has enzymes that break down proteins. I figured I could use even the cores for meat prep, and the meat became soft and creamy. We don't buy fillet at my house anymore.This can be used with any type of meat. The pineapple cores can be frozen in Step 2, then naturally defrosted (if you apply heat, the protein-breaking enzymes will be destroyed). Of course, pineapple has the same effect. Also it gets rid of the meat odor and gives a slightly fruity taste. Recipe by miyuki12

Do you remember the super venison burger? (Recipe on my website for those who missed it...) Well, it was time to prepare the rest of the venison leg meat that my friend Ramón gave me. He hunted it in the summer at a hunting reserve in Guadalajara, and it's a meat I really appreciate. Since there were almost 2 kilos of meat left, what better way to cook it than in a tasty stew. You know I don't use a pressure cooker; I like to cook the meat slowly in a large pot, and this braised venison turned out perfect. Tender, flavorful meat, seasoned with herbs from the field. The leg is butchered in parts, as I explained in the burger recipe, and it's not difficult at all, so don't be afraid if such a piece of game ever falls into your hands. By the way, the stew is based on a recipe from the Club de Caza website.