I’ve always been intimidated by making my own dough, but it turns out that it can be really easy. These small meat pies are such a treat and totally worth the time it takes to make them.

Lately I’ve been really enjoying eating Middle Eastern food of all kinds. One of my favorite things is the spiced meat dishes, bursting with flavor from fresh herbs and spices that give an incredible depth of flavor.

I love having these meatballs served over a bed of fluffy couscous. These make great leftovers and, like all meatballs, are excellent for meal prep throughout the week. I could easily eat meatballs every week (and often do) because they can easily take on the flavors of any type of cuisine you like.

This lamb soup is a traditional food in Iceland. This dish dates all the way back to the year 900, when Iceland was first settled by Norse settlers. This is a hearty, nourishing stew that’s simple and delicious. Perfect for cold weather and it becomes even more tasty after a day or two, so don’t hesitate to make a big batch! I used chopped lamb shoulder, but often kjotsupa is made with bone-in cuts for the rich flavor and added nutritional value. You could definitely make this with lamb chops if you’d like to have the bone intact.

Also Read: Fresh & Satisfying Mediterranean Herbed Lamb Meatballs

Most of the early settlers of Iceland were fleeing the tyrannical king of Norway. These Vikings were expert seafarers and seasoned fishermen. Upon discovering Iceland for the first time, they believed it was the land of the gods. This simple and nourishing meal combined fresh fish with the bounty of the unique land that they made their home. Ancient Iceland was abundant and teeming with game and natural resources. Kjotsupa was the perfect thing to enjoy after a hard days work and to celebrate new beginnings.

The Best Tasting & Most Ethically Sourced Lamb

Our lamb is raised on the North Island of New Zealand, in the incredibly beautiful foothills of Mount Ruapehu. The lambs are born and live their lives freely roaming the lush green landscape. These animals are raised by the Maori people native to New Zealand, and have been bred for generations for extraordinary taste and quality. They graze on verdant green grass rich with nutrients and are never given any type of antibiotics or growth hormones.

Also Read: Traditional English Shepherd’s Pie Recipe With Ground Lamb

Why We Choose Lamb Raised In New Zealand

Lambs in New Zealand graze on some of the world’s most lush and nutrient rich pastures. The country enjoys a unique, subtropical climate that encourages animals and plants alike to flourish. New Zealand has some of the best conditions in the world for raising lamb, which might explain why their population outnumbers humans. Cultural traditions in New Zealand make it the industry standard to raise meat humanely and naturally. New Zealand lamb is grass fed throughout its life, unlike American lamb which is often grain finished to encourage larger size and higher body fat percentage. New Zealand lambs are smaller in size, because they were allowed to grow and develop the way nature intended.

Ingredients:

• 2 tablespoons bison tallow
• 1 ½ tablespoons minced garlic
• 1 onion, chopped
• 1 tablespoon thyme
• 1 tablespoon oregano
• 2 large carrots, chopped
• 4 Yukon gold potatoes, chopped
• 1 parsnip, chopped
• ½ cabbage, chopped
• 6 cups bison bone broth
• 2 cups water
• 3 pounds lamb shoulder, chopped into bite size pieces
• Sea salt & white pepper to taste

Also Read: Hummus, Spiced Lamb & Eggplant Bowls With Fresh Herbs

Instructions:

1. Melt the bison tallow in a large dutch oven or stock pot over medium heat. Add in the minced garlic and sauté for about a minute.
2. Sear the lamb shoulder, working in batches as necessary to brown them on all sides. With all the meat in the pot, add in the chopped onion. Stir to combine and cook for about a minute, then add in the bison bone broth.
3. Increase the heat and bring the pot to a boil. Skim the fat off the top of the soup. After letting it boil for a few minutes, reduce the heat to a simmer.
4. Add in the herbs and season as desired with sea salt and freshly ground black pepper. Cover and cook for 45 minutes to an hour.
5. Enjoy! Serve with some crusty bread and butter. The soup tastes even better after a couple days.

The Beck & Bulow Team Is Happy To Help

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based. And if you’re a New Mexico local, be sure to check out our butcher shop!

Every cut of meat and seafood is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of pasture raised bison, beef, elk, lamb, wild boar, poultry, seafood and more.

Also Read: Arabian Inspired Lamb & Medjool Date Stuffed Grape Leaves

I love pairing lamb with exotic flavors because they complement each other so well. The rich spices of Moroccan cooking always make my mouth water. You’ll find an amazing depth of flavor in this stew with a meaty bone broth as the base layer with tender chunks of lamb shoulder. An abundance of spices including saffron and green peppercorns make for a dynamic flavor profile with orange zest, sweet Medjool dates and briny olives to finish it off. As is characteristic of Moroccan food, the spices are complex, savory and slightly sweet without bringing a lot of heat. If you can’t find the green peppercorns, you can definitely substitute with black. I’d reduce the amount slightly in this case, since the green ones are milder and fresher in flavor.

Also Read: The Simple Way To Make Lamb Chops That Taste Gourmet

The Best Tasting & Most Ethically Sourced Lamb

Our lamb is raised on the North Island of New Zealand, in the incredibly beautiful foothills of Mount Ruapehu. The lambs are born and live their lives freely roaming the lush green landscape. These animals are raised by the Maori people native to New Zealand, and have been bred for generations for extraordinary taste and quality. They graze on verdant green grass rich with nutrients and are never given any type of antibiotics or growth hormones.

Why We Choose Lamb Raised In New Zealand

Lambs in New Zealand graze on some of the world’s most lush and nutrient rich pastures. The country enjoys a unique, subtropical climate that encourages animals and plants alike to flourish. New Zealand has some of the best conditions in the world for raising lamb, which might explain why their population outnumbers humans. Cultural traditions in New Zealand make it the industry standard to raise meat humanely and naturally. New Zealand lamb is grass fed throughout its life, unlike American lamb which is often grain finished to encourage larger size and higher body fat percentage. New Zealand lambs are smaller in size, because they were allowed to grow and develop the way nature intended.

Also Read: Fresh & Satisfying Mediterranean Herbed Lamb Meatballs

Ingredients:

• 3 pounds lamb shoulder, chopped into large chunks
• 6 cloves of garlic, peeled and smashed
• ½ cup avocado oil
• 4 teaspoons ground cumin
• 1 tablespoon fresh minced ginger (peeled)
• 1 teaspoon sea salt
• 1 teaspoon turmeric powder
• 1 teaspoon paprika
• 1 teaspoon cinnamon powder
• 2 teaspoons dried green peppercorns, crushed using a mortar and pestle or the back of a knife
• 4 cups bison bone broth
• ¼ teaspoon saffron threads
• 2 tablespoons arrowroot + 2 tablespoons water
• Zest of one orange
• 1 cup pitted Medjool dates, chopped
• ¼ cup olives, sliced in half lengthwise
• ¼ cup chopped fresh cilantro

Also Read: Traditional English Shepherd’s Pie Recipe With Ground Lamb

Instructions:

1. Marinate the lamb shoulder for a minimum of 6 hours or ideally overnight. Whisk together the avocado oil, minced ginger and garlic, cumin, sea salt, turmeric, paprika, cinnamon and crushed green peppercorns.
2. Preheat the oven to 300 degrees Fahrenheit.
3. Add the marinated lamb meat to a large Dutch oven. Pour the leftover marinade over top, followed by the bison bone broth. Bring to a boil over medium-high heat on the stove. Reduce the heat and simmer, uncovered. Skim any excess fat off the top of the broth and add in the saffron.
4. Place the lid on the Dutch oven and bake in the preheated oven for approximately 2 hours. The lamb should be very tender. Remove the pot from the oven.
5. Add in the orange zest, sliced olives and dates and stir to combine. Simmer on the stovetop for approximately 30 more minutes over medium heat.
6. Mix together the arrowroot powder with an equal amount of water. Add it into the stew by the tablespoon until it reaches the desired consistency.
7. Serve garnished with chopped fresh cilantro. Enjoy!

Also Read: Arabian Inspired Lamb & Medjool Date Stuffed Grape Leaves

The Beck & Bulow Team Is Here To Help

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based. And if you’re a New Mexico local, be sure to check out our butcher shop!

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.

I never realized I liked lamb until I had ours for the first time. The delicate yet rich flavor and tender texture completely won me over. One of my favorite things about cooking lamb is that it carries herbs and spices beautifully, making it perfect for exotic flavors. Persian food is famous for its amazing array of distinctive tastes, making every dish an experience. This recipe features an incredible marinade made with saffron and orange zest, and the lamb is garnished after cooking with plenty of chopped fresh mint.

Also Read: Fresh & Satisfying Mediterranean Herbed Lamb Meatballs

Saffron Will Take Your Tastebuds On A Journey

If you’ve never cooked with saffron before, you might not know that it comes in threads. These threads are actually the part of a flower called the stigma. Each flower only produces three stigmas, and they bloom for one short week out of every year. Because of this, saffron is quite expensive, but a little goes a long way for flavor so I love using it occasionally. You can find it at Middle Eastern or Mediterranean markets, Whole Foods, and sometimes at Costco. To cook with it, you need to crush it up and make a very concentrated tea (two tablespoons) and then use the liquid to flavor the food.

Also Read: Roasted Leg Of Lamb: A Simple And Delicious Recipe

Why We Choose Lamb Raised In New Zealand

Lambs in New Zealand graze on some of the world’s most lush and nutrient rich pastures. The country enjoys a unique, subtropical climate that encourages animals and plants alike to flourish. New Zealand has some of the best conditions in the world for raising lamb, which might explain why their population outnumbers humans. Cultural traditions in New Zealand make it the industry standard to raise meat humanely and naturally. New Zealand lamb is grass fed throughout its life, unlike American lamb which is often grain finished to encourage larger size and higher body fat percentage. New Zealand lambs are smaller in size, because they were allowed to grow and develop the way nature intended.

Ingredients:

• 2-3 lb rack of lamb, sliced into chops
• ½ teaspoon saffron threads
• 1 yellow onion, finely diced
• 3 cloves of garlic, minced
• ½ cup plain, full fat Bulgarian yogurt
• ½ lemon, juiced
• 3 tablespoons avocado oil, divided
• 2 teaspoons orange zest
• 2 teaspoons sea salt
• 1 teaspoon freshly ground black pepper
• 1 cup chopped fresh mint

Also Read: Recipe: Hearty New Mexican Posole With Lamb Shoulder

Instructions:

1. Prepare the saffron by grinding it into a powder using a mortar and pestle. If you don’t have one, you can make do by finely mincing the saffron and then crushing it with the side of your knife. Add the powder to 2 tablespoons of very hot water and set aside to infuse for at least 15 minutes.
2. Meanwhile, make the rest of the marinade. Combine the onion, minced garlic, orange zest, lemon juice, avocado oil, sea salt and freshly ground black pepper in a small bowl. When the saffron tea is ready, add it in and stir to combine the marinade ingredients.
3. Use a baking dish to marinate the lamb. Massage the mixture into the meat on all sides with your fingers. Cover and refrigerate for 45 minutes to 1 hour.
4. Preheat the oven to 400 degrees Fahrenheit.
5. Let the marinated lamb sit out at room temperature for approximately 15 minutes before cooking.
6. Heat the remaining 2 tablespoons of avocado oil in a large cast iron skillet over medium-high heat. When the oil is shimmering, sear the lamb chops for about a minute on each side.
7. Arrange the lamb chops in the cast iron skillet (if necessary you may need to use an additional baking dish) in a single layer. Place them in the oven for 3-5 minutes depending on your desired level of doneness.
8. Let the cooked lamb chops rest for approximately 10 minutes before serving. Garnish with chopped fresh mint.

The Beck & Bulow Team Is Here To Help

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Also Read: Delicious Lebanese Hashweh With Lamb And Toasted Pine Nuts

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.

A roast leg of lamb is always guaranteed to look impressive on the table. The best part is when it tastes as good as it looks. This is such a festive meal for the holidays and is a perfect alternative - or addition to - turkey on Thanksgiving. If you’re intimidated by preparing a leg of lamb (which, by the way, is just another name for the shoulder roast) - don’t worry. It’s actually really simple, especially since ours are already deboned. Feel free to add different spices to the rub according to your tastes, as lamb is an excellent meat to pair with robust flavors.

Also Read: Fresh & Satisfying Mediterranean Herbed Lamb Meatballs

The Best Tasting & Most Ethically Sourced Lamb

Our lamb is raised on the North Island of New Zealand, in the incredibly beautiful foothills of Mount Ruapehu. The lambs are born and live their lives freely roaming the lush green landscape. These animals are raised by the Maori people native to New Zealand, and have been bred for generations for extraordinary taste and quality. They graze on verdant green grass rich with nutrients and are never given any type of antibiotics or growth hormones.

Why We Choose Lamb Raised In New Zealand

Lambs in New Zealand graze on some of the world’s most lush and nutrient rich pastures. The country enjoys a unique, subtropical climate that encourages animals and plants alike to flourish. New Zealand has some of the best conditions in the world for raising lamb, which might explain why their population outnumbers humans. Cultural traditions in New Zealand make it the industry standard to raise meat humanely and naturally. New Zealand lamb is grass fed throughout its life, unlike American lamb which is often grain finished to encourage larger size and higher body fat percentage. New Zealand lambs are smaller in size, because they were allowed to grow and develop the way nature intended.

[embed]https://www.youtube.com/watch?v=bGPiIoqlyJw[/embed]

Also Read: Lunch Recipe: The Savory Lamb & Lentil Bowl You Need To Try

Ingredients:

• 1 lamb shoulder roast
• Kitchen twine
• 2 teaspoons avocado oil
• 1 large clove of garlic, minced
• 2 minced anchovies
• 1 tablespoon finely chopped fresh rosemary
• 1 teaspoon lemon zest
• Pinch red pepper flakes
• 2 teaspoons sea salt
• Pinch freshly ground black pepper

Also Read: Traditional English Shepherd’s Pie Recipe With Ground Lamb

Instructions:

1. Let the thawed lamb roast come to room temperature for about an hour prior to cooking. Prepare the oven by moving a rack to a lower-middle position. Preheat the oven to 275 degrees Fahrenheit.
2. Heat avocado oil over medium heat in a small saucepan. When it’s shimmering, add in the minced garlic, shallots, and anchovies. Stir to combine. Mix in the chopped rosemary, lemon zest and red pepper flakes. Cook for a few minutes until the garlic is tender and fragrant, stirring occasionally. Remove from the heat and set aside in a small bowl. Season the mixture with 2 teaspoons of sea salt and freshly ground black pepper to taste.
3. Rub half of the seasoning mixture all over the lamb roast. Take your time working it into the crevices of the meat. Roll the roast up, making it even in thickness all the way through. Tie up securely with kitchen twine. Rub the remaining half of the seasoning mixture into the outside of the lamb roast. Let the roast marinate in the refrigerator or cook immediately. It’ll turn out delicious both ways although marinating in the refrigerator is desirable.
4. To cook, place the roast on a baking sheet lined with foil and a baking rack set on top. Place in the preheated oven and cook until a meat thermometer reads 125-130 degrees Fahrenheit (for medium-rare). Check after an hour and a half.
5. Remove the roast from the oven and rest for 30-40 minutes.
6. Meanwhile, increase the temperature of the oven to 500 degrees Fahrenheit. After the lamb roast has finished resting, place it back in the oven and cook for approximately 15 more minutes, or until it’s a nice crispy golden brown.
7. Take the finished roast out of the oven and rest the meat for an additional 5-10 minutes. Remove the kitchen twine. Slice and serve immediately.

Our Team Is Here To Help

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Also Read: Arabian Inspired Lamb & Medjool Date Stuffed Grape Leaves

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar and seafood.

I love pairing lamb with tons of herbs and spices, it blends beautifully with robust flavor profiles. This oven braised lamb leg roast recipe features an herb and spice paste that when rubbed into the meat and left to marinate, creates an amazing roast packed with savory flavor. If you’ve ever felt intimidated by cooking a leg of lamb, this is the perfect first recipe to try it out with. Serve with harissa on the side for a kick of Middle Eastern flavor.

Also Read: Flavorful Moroccan Inspired Harissa Spiced Lamb Burgers

The Best Tasting & Most Ethically Sourced Lamb

Our lamb is raised on the North Island of New Zealand, in the incredibly beautiful foothills of Mount Ruapehu. The lambs are born and live their lives freely roaming the lush green landscape. These animals are raised by the Maori people native to New Zealand, and have been bred for generations for extraordinary taste and quality. They graze on verdant green grass rich with nutrients and are never given any type of antibiotics or growth hormones.

Why We Choose Lamb Raised In New Zealand

Lambs in New Zealand graze on some of the world’s most lush and nutrient rich pastures. The country enjoys a unique, subtropical climate that encourages animals and plants alike to flourish. New Zealand has some of the best conditions in the world for raising lamb, which might explain why their population outnumbers humans. Cultural traditions in New Zealand make it the industry standard to raise meat humanely and naturally. New Zealand lamb is grass fed throughout its life, unlike American lamb which is often grain finished to encourage larger size and higher body fat percentage. New Zealand lambs are smaller in size, because they were allowed to grow and develop the way nature intended.

Also Read: Roasted Leg Of Lamb: A Simple And Delicious Recipe

Ingredients:

• 2 teaspoons cumin seeds
• 3 cloves of garlic, smashed
• ¼ cup chopped fresh rosemary
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon freshly ground black pepper
• ½ cup avocado oil
• 1 lamb leg roast
• Sea salt to taste
• 1 small onion, chopped
• 1 small fennel bulb, chopped
• 1 parsnip, peeled and chopped
• 1 head of garlic cut in half
• ¼ - ½ teaspoon crushed red pepper flakes, to taste
• ½ cup dry red wine

Also Read: Traditional English Shepherd’s Pie Recipe With Ground Lamb

Instructions:

1. Toast the cumin seeds, dry, in a small cast iron skillet over medium heat. Toss constantly for approximately 2 minutes, taking care not to let them burn. Set the seeds aside to cool.
2. Crush the cumin seeds using a mortar and pestle or in a spice mill (a coffee grinder will work, too).
3. Make a paste out of the garlic, rosemary, oregano, thyme and black pepper. You can either pound them together using a mortar and pestle or pulse them in a food processor. Mix in the cumin seeds, then stir in ⅔ of the avocado oil in a constant stream. Stir together until a thick paste is formed.
4. Season the lamb leg roast all over with sea salt. Rub half of the paste on the inside of the roast. Roll it up as best you can, starting with a short end and securing with several pieces of kitchen twine. Rub the other half of the paste on the outside of the roast. Let the roast chill and marinate in the refrigerator for a minimum of 4 hours and as long as 12 hours.
5. Remove the lamb from the refrigerator 1 hour before cooking to allow it to reach room temperature. This will ensure an evenly cooked roast.
6. Preheat the oven to 450 degrees Fahrenheit. Roast the lamb for approximately 15-20 minutes, or until browned all over.
7. Remove the roast from the oven and reduce the temperature to 300 degrees Fahrenheit.
8. Heat the remaining avocado oil in a large Dutch oven over medium heat. Add the onion, fennel, carrot and garlic to the pot. Cook for approximately 15 minutes or until the vegetables are tender and golden brown. Add the red pepper flakes and wine to the pot. Bring to a simmer, then remove the pot from the heat.
9. Place the lamb in the pot and add water until the lamb roast is halfway submerged.
10. Place in the oven and braise, uncovered, until the meat reaches an internal temperature of 120 degrees Fahrenheit. Check after 30 minutes. When finished cooking, transfer the roast to a cutting board and rest for 30 minutes.
11. Slice the lamb roast and transfer to a platter for serving. Spoon some of the cooking liquid over the top and season with sea salt. If desired, serve with harissa paste.

[embed]https://www.instagram.com/p/CEJ1GnuBXKH/[/embed]

Also Read: Hummus, Spiced Lamb & Eggplant Bowls With Fresh Herbs

Our Friendly & Knowledgeable Team Is Here To Help

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar and seafood.

According to my research, these types of stuffed grape leaves were often made with camel meat. This information piqued my curiosity, as I had never given much thought to the way that a camel would taste. Apparently they are quite similar in flavor to lamb, and some say lean beef.

This shepherd’s pie recipe is comforting, soothing and warming. I first had shepherd’s pie, also known as cottage pie, when my best friend prepared it for me using her family recipe from England. Traditionally, this dish is made with ground lamb although there are many variations using ground beef.

If you’re a local or have ever been to visit New Mexico, you’ve probably had the pleasure of eating posole before. This is a New Mexican classic, but posole actually has roots going as far back as the Aztecs. It’s a traditional Mexican soup that is often served for special occasions, holidays and celebrations.