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.

Tender, lean fingerfood, hot for dinner or cold as party appetizers.

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.

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

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.

Farm raised spring lamb, butchered in winter, kept frozen for special occasions.

It is March, the lemons, rosemary, mint, parsley and garlic are ready to be harvested. Perfect for a lamb chop marinade. Served with stuffed baked potato and fresh salad.

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.

We are lucky enough to have a local Indian Family Restaurant that serves authentic fresh buffet weekdays, including goat biryani, they gave me this recipe for the spices to roast for lamb biryani. I am following cookpad member Pinkblankets Kitchen’s recipe for her leftover lamb biryani, using lamb neck bones and a lamb shoulder steak, which I marinaded. Thank you! My kitchen smells like the buffet in the Indian restaurant. Tastes delicious, too.

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

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.

Pears give tender lamb ribs a sweet flavor in soups, and adding dried sour cranberries, lemons, fresh ginger, carrots, peas, mushrooms and avocado make a tangy sweet and sour colorful meal in a mild tasty broth.