T-Bone Steaks

posted Apr 16, 2013, 9:31 AM by Sam Hunt   [ updated Apr 20, 2013, 11:50 AM ]


A T-bone steak, cut from the loin of a cow, must weigh between 8 and 24 ozs., according to the U.S. Department of Agriculture. A T-bone steak tends to have more calories than other cuts.

Beef T-bone steak has a high number of calories per ounce. A T-bone steak contains 250 calories in a 3 oz. serving. Most steak houses offer 8 oz. or larger T-bone steaks. Toppings such as barbecue sauce, butter or sauteed mushrooms will increase the number of calories.

Protein is essential for building muscle and repairing cellular damage. The National Institutes of Health recommends adults get two to three servings of protein daily. A serving of protein consists of 2 to 3 ozs. of lean, cooked meat. A 3 oz. serving of T-bone steak provides 23 grams of protein.
A 3 oz. T-bone steak provides 18 grams of fat, 50 grams of sodium and 15 grams of iron. The fat in this cut of beef includes 7 grams of saturated fat and 70 grams of cholesterol. 
Enjoy our fresh cut T-Bones for only $9.79/lb!!

Savory Grilled T-Bones Recipe

  • Prep: 15 min. + marinating Grill: 15 min.
  • Yield: 6 Servings


  • 1/4 cup chopped onion
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon cider vinegar
  • 1 tablespoon honey
  • 2 teaspoons minced garlic
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 beef T-bone steaks (1 inch thick and 12 ounces each)


  • In a large resealable plastic bag, combine the first 11 ingredients; add steaks. Seal bag and turn to coat; refrigerate for 2-4 hours.
  • Drain and discard marinade. Grill steaks, covered, over medium heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 6 servings.

Nutritional Facts 1 steak equals 444 calories, 24 g fat (7 g saturated fat), 99 mg cholesterol, 788 mg sodium, 6 g carbohydrate, 48 g protein.

Recipe from:


Ribeye Steaks

posted Apr 8, 2013, 8:05 AM by Sam Hunt   [ updated Apr 15, 2013, 10:02 AM ]

Kenney Gonzales submitted a great recipe for cooking Ribeye Steaks! Thank you Kenney for the awesome recipe!
Keep reading to learn more and then see his recipe!!
The  Rib-Eye steak is a tender and flavorful cut of beef that comes from the rib section of the cow. It is a well-marbled steak, cut from the center of the rib roast that sits on top of the rib primal. Rib-Eyes are usually boneless but may also be bone-in (Rib Steak). It is well-marbled, with bits of fat interspersed in the muscle that give the steak it's flavor and tenderness. The quality of beef is graded according to the amount of marbling. A Rib-Eye that has abundant marbling is "prime" and "choice" rib eyes contain a moderate amount of marbling. A 3.5 oz.-serving contains 205 calories, 29 g of protein, 9 g of total fat, 3.4 g of saturated fat, 90 mg of cholesterol, 2 mg of iron and 5.5 mg of zinc (keep in mind too that a leaner Ribeye will have less calories and less fat). Rib-Eye is especially high in selenium, zinc and phosphorus.






-Fresh Cut Ribeye Steak(s)
-Olive Oil
-Fresh Garlic, minced
Heat olive oil on flat iron/skillet. Add Rib-eye steak(s) and minced garlic. Turn as necessary until Ribeyes are cooked to preference. Enjoy :)
***C&L seasoning suggestion: Sprinkle each side of steak with salt and pepper before placing in skillet/on flat iron with garlic

Because it has such great fat content, the general goal is to cook it to medium-rare, further along the done-ness scale than a super lean strip steak or tenderloin might be cooked. The idea is to melt down the fat, which won’t happen if the steak is still cool in the middle.

Beef science lesson of the day: fat is also less conductive than muscle fibers. This means that the steak will cook marginally slower than a very lean cut and give a little more room for error. However, the internal temperature of any steak moves quickly over fire, so in all cases it's generally preferable to undercook and return to heat if needed rather than overcooking and returning to the table with piece of meat resembling charcoal.

Depending on the weather and/or your preferences, you may prefer to cook your Ribeye on the Grill, Broil it or cook it Cast Iron.


The ideal steak will be brown and crispy on the outside, pink and juicy on the inside. We grilled the steak over an open gas flame, which is hot enough to brown the meat (also called the Maillard reaction) very quickly. The point here is to develop a char and not, as is dubiously claimed, to seal in the juices. The browning reaction gives the nutty, savory, earthy and complex flavors that we identify with a classically great steak. After searing the steak on both sides, we moved it away from the direct flame and closed the grill. This second step is key to giving yourself a longer window in which to hit the medium-rare mark. Cooking the steak over high heat the entire time it’s on the grill can result in an overcooked outside and undercooked inside.

Note: Some cooks will suggest reversing the order of the two-step process, which is to say cooking the steak over low heat first and then searing at the end. The logic is that the steak is already hot and will sear much more quickly. This is a good idea; but our concern is that it leaves no room for error. If the steak is near medium-rare by the time it hits a super hot flame, the likelihood of overcooking seems high.

Pros: Nice grill marks, smokey flavor, man credit, possibility of cigar smoking while cooking high.

Cons: Easy to overcook if you don’t observe the two-step process.


Broiling is essentially reverse-grilling: cooking the steak in the oven on high heat, on a pan near the heat source at the top of the oven with the oven door ajar, and flipping half-way through cooking. In theory, this makes sense, but in practice it’s a little more difficult. We were able to achieve the desired level of doneness, but we didn’t get the char we had hoped for.

Pros: Simplest method to execute.

Cons: Hard to get desired char.


Next to grilling, this was our favorite method for cooking a ribeye. The method is simple: heat a cast iron pan or griddle over high heat, add a thin layer of oil (it should smoke), sear steak on both sides. Like grilling, this is a two-step process. After flipping the steak, we put the whole pan in the oven set to 350 degrees. The bottom of the steak browns, plus the radiant heat of the oven gives us the ability to cook the steak evenly and more slowly than over a flame.

Pros: Nice crust, with a very rich flavor from cooking in its own fat. Two-step process helps prevent overcooking.

Cons: Smokey kitchen (and not in the good way, like the grill).

Information from

Rump Roast

posted Apr 1, 2013, 8:47 AM by Sam Hunt   [ updated Apr 8, 2013, 8:06 AM ]

A rump roast is a cut of beef from the bottom round, the rear leg of the cow. It's a tougher cut of meat than steak, and it tastes best when roasted slowly until tender. Rump roast makes a wonderful Sunday dinner meal, especially paired with comfort foods like mashed potatoes or rice. It's also the perfect type of meat to cook in a crock pot or slow cooker. It is traditionally used for thin sliced roast beef by deli's.

Since the rump roast is from a heavily exercised part of the cow, it contains copious amounts of collagen and connective tissue that make the meat very tough. Compared to Chuck Roast though, Rump Roast is slighly more tender, a milder flavor and is less grainy than the Chuck. Rump roast is one of only five cuts of beef that earned the designation of extra-lean, containing a mere 139 calories, 4.9 g of total fat and 1.7 g of saturated fat per 3 oz serving. Like all beef cuts, Rump Roast is a good source of protein, zinc, vitamins B-6 and B-12, niacin, iron and riboflavin.

Braised Rump Roast


  • 3 lbs boneless rump roast
  • olive oil
  • salt and pepper
  • 1 cup red wine
  • 1 cup beef/chicken broth



  • Trim the roast of extra fat – don’t remove all the fat from the roast, just the thick or tough layers. Use a sharp knife to loosen it, pull off and discard.
  • Preheat the oven to 325 degrees
  • Heat oil in a large dutch oven or frying pan. Place the roast in the pan and cook just to brown all sized.
    • Don’t move the roast around in the pan until its ready to turn. Moving the meat around will prevent it from browning thoroughly.
    • Try not to overcook it, just brown all the sides. The point is not to fully cook it but bring out the flavors in preparing for roasting
  • Place the roast in a dutch oven or roasting pan.
  • Pour the wine and broth over the meat. Season liberally with salt and pepper.
  • Cover the roast with a lid or aluminum foil. Place roast in the oven and roast for 1 ½ hours or 30 minutes per pound.
  • Test the roast to make sure it’s done.
    • Rare meat is done when the internal temperature is 125 degrees
    • Medium-Rare: done at 130 degrees
    • Medium-Well: done at 140 degrees
    • Well Done: done at 160 degrees
  • Remove the roast from the oven and allow it to rest uncovered for 30 minutes.
    • Carve the meat with a sharp knife and serve sliced.
    • To make gravy: pour the drippings into a saucepan over medium heat. Add a few tablespoons of flour and stir until thickened.



Slow Cooker Rump Roast


  • 3 lbs boneless rump roast
  • seasonings such as garlic powder, cayenne pepper, Italian seasoning, or ranch dressing mix
  • water



  • Trim the roast of extra fat. Take care not to remove too much fat; just the tough or thick parts.
  • Place the roast inside a slow cooker or crock pot. Set the temperature on LOW.
  • Pour the seasonings over the meat. Pour a cup over water over the seasonings.
  • Place the lid on the slow cooker and let it cook for 6-8 hours depending on the setting you choose on your slow cooker.
  • Optional: Add cut potatoes, carrots, celery and/or other vegetables slow cook with roast

Marinated Rump Roast


  • 3 lbs boneless rump roast
  • 1 cup vinegar
  • 1 cup water
  • 2 sprigs fresh thyme
  • 2 cloves garlic, minced
  • salt and pepper


  • Trim the roast of extra fat. Take care not to remove too much fat, just the tough/thick parts.
  • Place the roast in a large food storage bag. Add the vinegar, water, thyme, garlic, and a few dashes of salt and pepper.
  • Seal the bag and allow the meat to marinate for 5 hours or overnight.
  • When you’re ready to cook the roast, preheat the oven to 325 degrees.
  • Place the roast in a dutch oven or roasting pan. Set the marinade aside.
  • Cook the roast for one hour. Remove it from the oven and baste it with the marinade using a brush.
  • Return the roast to the oven and cook until done, about ½ an hour longer.
  • Test the roast to make sure it’s done. Remove the lid or foil from the pan and insert a thermometer into the roast.
    • Rare meat is done when the internal temperature is 125 degrees
    • Medium-Rare: done at 130 degrees
    • Medium-Well: done at 140 degrees
    • Well Done: done at 160 degrees
  • Remove the roast from the oven and allow it to sit uncovered for 30 minutes. Carve the roast and serve in slices.





Try the leftovers the next day with your favorite BBQ sauce for great sandwiches!!

Information from:

Lamb Shoulder

posted Mar 25, 2013, 8:09 AM by Sam Hunt   [ updated Apr 8, 2013, 8:07 AM ]

Charlene Ealy submitted a delicious recipe utilizing Lamb Roast ~ Mediterranean Lamb Roast. Thank you Charlene for the fabulous recipe!
Leg of Lamb or Lamb Shoulder are both great options for cooking with. However, Lamb Shoulder is a succulent, inexpensive and forgiving cut of lamb. Lamb shoulder shines in a slow, moist braise, which melts the fat and softens the connective tissue. After as little as 90 minutes, it will be fork tender, with the concentrated flavor that comes from cooking in a closed pot.
There are approximately 228 calories per 3 oz serving of Lamb Shoulder. It is low in sodium (33 g) and is a good source of Protein (15 g)and B12. It is high in Saturated Fat (9 g).
Mediterranean Lamb Roast
4 lbs lamb roast
2 onions, cut into quarters
4 large carrots, chopped into 1 inch pieces
6-8 cloves garlic, smashed
1/4 cup kalamata olives (you can also use green olives)
1/4 brine/liquid from olives
32 ounce can while peeled plum tomatoes


Place all ingredients in a slow cooker, and cook on low for a minimum of 6 hours or overnight
Additional information about Lamb Shoulder:

Loin Lamb Chops

posted Mar 17, 2013, 8:26 PM by Sam Hunt   [ updated Apr 8, 2013, 8:08 AM ]

Lamb chops are similar to miniature T-bone steaks; they may look small, but they are packed with flavor! Cooking lamb chops is not a complicated process. These chops are served medium but can also be served rare or well done. The chops don't require trimming and can be cooked frozen, unlike other meats. The thicker the lamb chop, the more time it needs to cook. They are meant to be served medium with an internal temperment of 150 degrees. The cost may be higher for lamb chops than for other cuts of meat, but people who buy them say they are worth every penny.
There are 320 calories in a 4 oz serving of Lamb Loin Chops. There is also: 26 g of fat, 80 mg of Cholesterol, 70 mg of Sodium, and 19 g of Protein.

Lamb Loin Chops with Mint Pesto


2 pounds lamb loin chops, about 8 to 10 chops, cut individually

1 tablespoon olive oil

1 teaspoon dried oregano

1/2 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon freshly ground black pepper

1/2 teaspoon salt

Mint pesto, recipe follows


Preheat grill on high.

Rub the lamb with the olive oil. In a small bowl, combine the oregano, thyme, rosemary, pepper and salt. Rub mixture all over the lamb. Let it rest for 10 minutes at room temperature.

While chops are resting, prepare the Mint Pesto.

Grill the lamb chops 2 to 3 minutes per side, for medium rare.

Serve the lamb chops with the Mint Pesto.

Mint Pesto:

2 cloves garlic

1/4 cup pine nuts

3/4 cup fresh basil leaves

1 1/2 cups fresh mint leaves

3/4 cup fresh flat-leaf parsley

1/2 cup grated Parmesan

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 cup extra-virgin olive oil

Add the garlic to a food processor and pulse until chopped. Add the pine nuts and pulse to chop. Add half of the herbs and chop for 30 seconds, then add the rest of the herbs and chop. Add in the Parmesan and salt and pepper, pulse briefly until combined. While machine is running, slowly add the oil in a steady stream and process to desired thickness.

Lamb Loin Chops with Fresh Herbs & Cognac Butter Sauce


3-4 Lamb loin chops
kosher salt
1 Tbls. olive oil
2 tsp. fresh oregano, chopped
2 tsp. fresh tarragon, chopped
2 tsp. fresh parsley, chopped
2 Tbls. butter
1/4 cup cognac
freshly cracked black pepper


Serves 2 for dinner or 3-4 as an appetizer.


Season your lamb loin chops generously with kosher salt.

Put the olive in a non-stick pan. Heat it for a minute or two over medium-high heat. When the oil is hot (it will simmer a little), drop the lamb loin chops into the pan.

They should start to sizzle right away. Let them cook undisturbed for about 3-4 minutes. If the pan starts to smoke, drop the heat a little.

After 3-4 minutes, they should have a nice brown crust on the bottom. Flip them over and cook them again for 3-4 minutes on the other side.

After they’ve cooked for 3-4 minutes on this size, drop the heat to medium. Add the cold butter to the pan.

Pour in the cognac. (Be careful, there will be a big poof of steam and the cognac will immediately start to boil dramatically).

Drop in the chopped herbs. Grind on a little fresh black pepper. Stir to combine everything. As you stir, the butter will finish melting. Flip the chops over once or twice to coat them in the pan sauce. Cook for a minute or two.

When the meat is cooked to your liking, transfer the chops to a serving platter and drizzle with pan sauce. Serve immediately.


Lamb Shanks

posted Mar 11, 2013, 8:24 AM by Sam Hunt

Amber Alsterlund requested a recipe for Lamb Shanks, thank you Amber for the excellent request!
Lamb shank is a cut of lamb taken from either the shoulder (fore shank) and arm of a lamb or the upper part of the leg (hind shank). The fore shank will include part of the shoulder, as well as part of the leg, while the hind shank will include only part of the rear leg

A 3 oz. serving of lamb shank, trimmed to 1/8 inch of fat, is approximately 150 calories.

Each 3 oz serving  also contains:

Ø    22.7 grams of protein (49% of Daily Recommended Intake for women and 41% DRI for men). It is made up of 18 different amino acids including all of the essential amino acids - this makes it a complete protein.

Ø    No Vitamin A or C but numerous B vitamins - 20% DRI Riboflavin, 35% DRI for men and 40% DRI for women of Niacin, 10+% DRI for pantothenic acid and vitamin B6, and 95% DRI vitamin  B12.

Ø    Rich source of minerals: Zinc 50% DRI women and 36% for men, Selenium 46% DRI, Phosphorous 24%, Potassium 14%, and Iron 9% for women and 21% for men.

Ø    8.7 grams of fat: 3.9g of Sat fat, 4.1g monounsaturated fat, and .7g of polyunsaturated fat.

      Ø 76 mg of cholesterol
(lamb shanks are from locally grazed lambs)

Braised Lamb Shanks

Adapted from The Art of Simple Food by Alice Waters (Potter 2007).


Makes 4 Servings



4 meaty lamb shanks, about 1 pound each


Fresh-ground black pepper

Olive Oil

2 onions, peeled and cut into large pieces

2 carrots, peeled and cut into large pieces

1 head of garlic, cut in half

1 small dried chili pepper

4 black peppercorns

1 rosemary sprig

1 bay leaf

¾ cup white wine

2 medium tomatoes or half of a 14.5 oz can organic whole tomatoes, cored and chopped

2 cups chicken broth


For the Gremolata

3 tablespoons chopped parsley

1 teaspoon grated or finely chopped lemon zest

2 garlic cloves, finely chopped



Trim any excess fat from the shanks. Season liberally with salt and pepper - the day before if possible.


In a heavy-bottomed pan over med-high heat, pour enough olive oil to generously cover the bottom of the pan. Add the shanks and brown them on all sides (or see note on browning). This will take about 12 minutes. When the shanks are brown, remove them from the pan and pour out most of the fat. Add onion, carrots, garlic, chili pepper, peppercorns, rosemary, and bay leaf. Cook for a few minutes, stirring occasionally, until the vegetables soften,


Add the wine and tomatoes. Turn up the heat to reduce the wine and scrape up any brown bits from the bottom of the pan. When the wine has reduced by hal, put the shanks back in the pan and pour in the chicken broth. The ligquid should come about halfway up the sides of the shanks. Bring to a boil and immediately turn down the heat. Cover and cook for 2-1/2 – 3 hours at a bare simmer on the stovetop or at 325 in the oven.


Skim off all of the fat. Pass the sauce through the food mill or puree it briefly with a stick blender, regular blender or food processor. If it is very thick, it can be thinned with a little chicken broth. Taste and adjust the seasoning as needed. Return the shanks to the sauce.


To make gremolata, simply mix together with the parsley, lemon zest and garlic.


Warm the sauce and shanks. Serve sprinkled with gremolata.



Lamb Shanks with Wheat Berries and Parsnips

Makes 4 servings


1-1/2 cup hard, red wheat berries – soak overnight in water (can be found in most natural foods and specialty stores and in natural food sections of some supermarkets)

2 sprigs fresh rosemary

6 sprigs fresh thyme

1 bay leaf

4 meaty lamb shanks, about 1 pound each

1 teaspoon coarse kosher salt, plus more to taste

Freshly ground pepper to taste

2 tablespoons olive oil, divided

2 large carrots (~ ½ lb), peeled and cut into 1-in pieces

2 medium parsnips (~1/2 lb), peeled and cut into 1-inch pieces

1 medium onion, peeled and cut into 1-inch chunks

1 large celery stalk, coarsely chopped

4 garlic cloves, smashed with the flat side of a knife and peeled

1-1/2 cups dry red wine

14/5 oz can diced tomatoes with juice

2 cups chicken stock, preferably low sodium


The night before cooking the lamb, put the wheat berries in a large bowl and cover them with cold water.

Tie the rosemary, thyme and bay leaf up in a cheesecloth bag and set aside. Pat the lamb shanks dry and season them with salt and pepper to taste.

Heat 1 tablespoon of olive oil in a large Dutch Oven set over med-high heat. When the oil is hot, brown the shanks. Do in batches if necessary so that the shanks are not crowded in the pan (or see browning note). Cook, turning periodically, until a nice crust has formed. This takes about 8-10 minutes. Remove the browned shanks to a plate.

Add the remaining tablespoon of olive oil to the pan and add carrots, parsnips, onion, celery, and garlic cloves. Cook, stirring, for 7 to 9 minutes until the vegetables are turning golden. Add the wine and deglaze the pan, stirring to scrape up any brown bits. Simmer 5 minutes and then add the herb bundle, tomatoes with their juice and chicken stock to the pain in addition to the drained wheat berries. Bring the pot to a simmer and cover. Simmer on the stove for 20 minutes.

Meanwhile, preheat the oven to 350 degrees. Return lamb shanks and accumulated juices to the pot. Put the covered pot in the oven and cook for 1 ½ hours to 2 hours or until the lamb and wheat berries are tender (the wheat berries still should have a little bite to them).

To serve, present the shanks whole or shred the meat off the bone in the kitchen and serve plates of wheat berries and vegetable topped with shredded meat and cooking liquid.

Lamb Shank Nutritional information from

Ground Lamb

posted Mar 5, 2013, 7:56 AM by Sam Hunt   [ updated Mar 11, 2013, 8:15 AM ]

Ground Lamb can be made from any part of the lamb. Like Ground Pork, Ground Lamb can be substituted in to any recipe calling for ground meat. Ground Lamb adds exotic flavor and lends itself to being bathed in rich, aromatic ingredients.

Ground Lamb has 241 calories per 3 oz serving (this can vary based on the amount of fat ground in with the lamb). It has 16.7 g of fat as well as 21 g of protein per 3 oz serving. Ground lamb is high in: zinc, niacin, selenium, and vitamin B12 as well as low in sodium and contains no sugar.
Here are some recipes to try Ground Lamb!

Merguez. These sausages make it a fabulous addition to easy ground lamb recipes.


  • 1 lb lamb
  • 1/2 tsp ground fennel
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp harisa
  • 1/2 tsp cayenne
  • 2 minced garlic cloves
  • 1 tsp salt
  • Grill or skillet
  • Canola oil
  1. Take ground lamb and mix in fennel seeds, coriander, harisa, garlic, cumin, cayenne, and salt.
  2. Once the ingredients are thoroughly mixed, shape into inch long links.
  3. Sausages can then be cooked on an oiled grill or browned in a saucepan.

Shepherd's Pie. Sheperd's Pie is a casserole made of ground meat and vegetables. It is a delicious meal and makes for delicious leftovers.


  • 1 lb ground lamb
  • Leftover mashed potatoes, about 2 cups
  • 1-12 oz bag of frozen peas and carrots
  • One med onion, chopped
  • 1 tsp thyme
  • 1/2 tsp rosemary
  • 1/2 c beef broth
  • Salt and pepper to taste
  1. Over medium high heat, in a large skillet, saute the diced onion in 1 tablespoon of oil.
  2. Add the frozen peas and carrots and cook for three additional minutes.
  3. Stir in the ground lamb and cook until the lamb is browned.
  4. Stir in 1 tablespoon flour and cook one minute.
  5. Add in thyme and rosemary, along with beef broth. Bring to a simmer. Salt and pepper to taste.
  6. Allow mixture to cook about 5 minutes. Remove from heat.
  7. Take a buttered casserole dish and spread in ground lamb mixture.
  8. Top with mashed potatoes spreading evenly on top.
  9. Bake for 30 minutes at 400 degrees.

Lamb Ragu.
A treat when it comes to easy ground lamb recipes.


  • 1 lb ground lamb
  • 2 Tbs olive oil
  • 2 shallots, diced
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • 3 c marinara sauce
  • 1 c beef broth
  • 1 bay leaf
  • Salt and pepper to taste
  1. Heat 1 Tbs olive oil in a 12-inch skillet, add lamb and cook until browned.
  2. Remove lamb from pan, turn heat to med-low and add rest of the oil. To this, add shallots and garlic. Cook until soft.
  3. Add lamb back into pan. Season with salt, pepper, bay leaf and oregano.
  4. Add marinara sauce and broth. Bring to a boil.
  5. Turn heat down and simmer for 25-30 minutes on low. Remove bay leaf before serving.
  6. Serve over cooked pasta

Gyros. Gyros are one of those easy ground lamb recipes that are good for summertime grub.


  • 1 lb ground lamb
  • 4 tomatoes, thinly sliced
  • 1 red onion, thinly sliced
  • 1 garlic clove, minced
  • 1/2 tsp salt
  • 1/2 tsp dried oregano
  • 1/4 tsp pepper
  • 8 pita pockets with tops snipped for filling, warmed about ten seconds in microwave
  • Tzatziki sauce(cucumber, yogurt, herb mixture)
  1. In medium bowl, thoroughly combine ground lamb with garlic, salt, oregano, and pepper.
  2. Divide mixture into 8 equal sized patties.
  3. Grill over medium heat until patties are the no longer pink inside.
  4. Once cooked, placed patties in pitas, adding tomatoes, onion, and tzatziki.

Easy Lamb Stew. For easy ground lamb recipes, this one can be done on the stove and at the table in less than an hour. It can also be added to a slow cooker in the morning and ready for dinner later.


  • 1 lb ground lamb
  • 2 Tbs butter or olive oil
  • Half of one large, chopped onion
  • 1 garlic clove, minced
  • 1-six oz can tomato paste
  • 1 carrot, diced
  • 1/4 c chopped green bell pepper
  • 1 bay leaf
  • 1 c water
  • 1/2 tsp ground cumin
  • 1/2 tsp black pepper
  • 1/3 c chopped parsley
  • 1/2 tsp salt
  • 2 tsp lemon juice
  1. In large saucepan, heat butter over medium heat. Add onions and saute for 10 minutes.
  2. Add lamb and garlic. Stir the lamb to break up, about 5 minutes. Stir in tomato paste and cook for 1 to 2 minutes.
  3. Stir in carrots, bell pepper, bay leaf, cumin, salt, black pepper and parsley. Saute until carrots are soft. Add water and bring to a boil.
  4. Turn heat to low and simmer, covered, about 30 minutes. Remove bay leaf. Stir in lemon juice and serve.

Read more:

 information about ground lamb nutritional value at

Pork Spare Ribs

posted Feb 25, 2013, 6:49 AM by Sam Hunt   [ updated Mar 1, 2013, 4:47 PM ]

A Sweet and Sour Pork Spare Rib recipe was requested by Celia Boland! Thank you Celia for the wonderful request!
The Spare Ribs are the most inexpensive cut of pork cuts. They are flatter in shape than the baby back ribs and contain more marbling which attributes to their higher calorie count. St. Louis style ribs are St. Louis style when the sternum bone, cartilage, and rib tips have been removed. The shape is almost rectangular.

A standard serving of 4 oz. has 200 total calories with 22 grams of protein.


Spare ribs have a small amount of nutrients such as iron, vitamin B-6, thiamin, riboflavin, niacin, phosphorous, and zinc. They are a good source of selenium. They also contain 2 grams of saturated fat and 23 mg of sodium per ounce.


Interesting tid-bits:

  • Pork spare ribs are popular in Chinese and American Chinese cuisine, they are generally called paigu (Chinese: pinyin: páigǔ, literally "row of bones"). When removed from the bone and roasted, or when roasted after marinating in a red colored stock, they are called char siu.
  • In County Cork, Ireland, pork spare ribs are boiled and eaten with potatoes and turnips. This dish is called bodice locally.


Information from: and

Sweet and Sour Pork Spare Rib Recipes to Try:

(4 total)




For the ribs

  • 2 racks spareribs
  • Kosher salt
  • 4 to 6 sprigs of fresh thyme
For the glaze
  • 2 1/2 cups balsamic vinegar (don't waste your best balsamic here)
  • 1/2 cup honey
  • 2 cups ketchup
  • 1 can beer (preferably dry)
  • 1 tablespoon minced garlic
  • 1 red onion, diced
  • 1/2 cup dark brown sugar
  • 1 tablespoon molasses
  • 1/4 cup grainy mustard
  • 1 or 2 teaspoons Tabasco (depending on how spicy you like it)
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup water


Preheat the oven to 250°F and place each rack of ribs on a square of aluminum foil. Sprinkle the ribs generously with salt, add a few sprigs of thyme to each, and then wrap well. Place the rib packets on a cookie sheet and bake for 3 to 4 hours, until the ribs are extremely tender. Allow the ribs to cool slightly in their packets before opening.

To make the glaze, combine all of the ingredients in a large pot on medium-low heat. Allow to simmer, stirring every so often, for a few hours, until the sauce is nice and thick. Set aside.

To bring the ribs and glaze together, do the following. Turn on the broiler (if you don't have a broiler, get the oven up to 450°F). Cut the rib racks into individual ribs, place them on a foil-lined cookie sheet or broiler tray, and brush them aggressively with the glaze. Pop them under the broiler and watch them carefully: all that sugar makes them burn very easily! You want the glaze to fuse with the ribs; it takes 3 to 4 minutes. If you're cooking the ribs in the oven, do so just until the glaze begins to bubble, 4 to 5 minutes. Serve the ribs hot with lots of napkins—trust me, you'll need them.

* The recipe for the glaze makes enough for up to four racks, so if you have a hungry crew, double the meat.
* Keep an eye on the sauce; it has a tendency to bubble up.




  • 5 to 6 pounds pork spareribs
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 2 tablespoons cornstarch
  • 1 cup ketchup
  • 2/3 cup cider vinegar
  • 1/2 cup cold water


  • Place ribs on a rack in a large shallow roasting pan. Bake, uncovered, at 350° for 1-1/2 hours.
  • Meanwhile, in a small saucepan, combine the sugar, brown sugar, cornstarch, ketchup, vinegar and water until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove ribs and rack from pan. Drain and discard fat. Return ribs to roasting pan; drizzle 1-1/2 cups sauce over ribs. Bake 30 minutes longer. Cut ribs into serving-size pieces; brush with remaining sauce. Yield: 5 to 6 servings.


Recipe courtesy of TasteofHome website



(a Vietnamese recipe)
  • 1lb pork spare ribs bone in, cut into 1-1.5 inch pieces
  • 1 medium shallot, diced
  • 2 cloves garlic, minced
  • 2 tsp fish sauce
  • 2 tsp sugar
  • 3 medium ripe tomatoes, diced into small cubes
  • cornstarch mix: 1 tsp cornstarch 2 tbsp water, stir into a slurry
  • 1 tsp white vinegar
  • 1 tsp sugar
  • green onions, chopped
  • thai chili, chopped (optional)
  • cooking oil
  • water
Briefly marinade the spareribs with fish sauce, sugar, and garlic–a few minutes will do. In a large saute pan or wok on medium high, heat about 2 tbs of cooking oil and add the shallots. When fragrant, add the spare ribs and sear until edges are golden brown. Then add enough water to just cover the spareribs and cover lid and reduce heat to medium low and allow to simmer for about 25-30 minutes. This will tenderize the ribs–the longer you simmer, the more tender.

The water should now be slightly reduced. Add the diced tomatoes and continue to simmer until tomatoes breakdown and thicken. Now add the cornstarch slurry and mix well to thicken the sauce even more. Finally, season the sauce with a pinch of salt or fish sauce and by adding equal parts 1 tsp vinegar and sugar, add more if necessary, adjusting to taste–should be, well sweet and sour. Add chop green onions and optional thai chili. Remove and serve with jasmine rice.

(a Chinese recipe)


-          2 lbs Spareribs cut to 2-3 inch pieces

-          ½ cup sugar

-          ¼ cup Black Vinegar (preferably the one from Zhenjiang (aka Chingkiang), China – if you really can’t find black vinegar use white rice vinegar instead)

-          3 tbsp soy sauce

-          4 cups water

-          1 scallion, cut to 2 inch long pieces

-          3 slices Ginger

-          1 Bay leaf

-          1 clove garlic, minced

-          Roasted sesame seeds for garnishing


  1. Soak the Ribs in cold water for at least half an hour to get rid of blood. Clean thoroughly in running water. Drain off the excess water.
  2. In a wok or medium size skillet over medium heat, combine the ribs, 2/3 of sugar, water, ginger, scallion, and bay leaf. Once boiled, cover and let simmer in low heat for about 2 hours. Turn the ribs occasionally.
  3. After two hours, discard the scallions, the bay leaf and the ginger. Turn the heat to medium and let the liquid reduce to abut 1 cup. Add rest of sugar, vinegar and soy sauce. By now the fat from the ribs should be mostly rendered and the liquid should be relatively dense and sticky like maple syrup. Continue to reduce the liquid until it can stick to the ribs. Turn off the heat and toss in the minced garlic. Add salt if needed.
  4. Sprinkle some roasted sesame seeds and serve theribs hot. Serve as an appetizer with beer or an entrée with rice/noodles.

Recipe Courtesy of:



Cooking with Pork Fat

posted Feb 19, 2013, 7:59 AM by Sam Hunt   [ updated Feb 20, 2013, 4:26 PM ]

Mychal Breazile was our cut request winner! He asked how could pork fat be rendered. Thank you Mychal for the request!
In our society, we have forgotten the benefits that pastured lard provides. It is a good source of Vitamin D and of Monounsaturated fat - the fatty acid found in olive oil and avocado that is exalted for its benefits to cardiovascular health. In many countries, rendered pork fat is used as a spread ontop of bread. In Germany, lard is called Schweineschmalz (literally, "rendered fat from swine"). In Poland, lard is often served as a starter. It is mixed with fruit, usually chopped apple, and spread on thick slices of bread.
Despite its reputation, lard has less saturated fat (the bad kind), more unsaturated fat (the good kind), and less cholesterol than an equal amount of butter by weight. Unlike many margarines and vegetable shortenings, unhydrogenated lard contains no trans fat (hydrogenation is a chemical process whereby ordinary vegetable oils are chemically altered to make them so hard that they won't melt in your hand but consequently this causes the clogging of your arteries over time).
Where Can You Find Pork Fat?
C&L Lockers of course! Or in other small local butcher stores. One of the many benefits of purchasing pastured pork from a local family farmer or local butcher shop is that the meat from that animal will also be rich in omega 3 fatty acids and vitamins D, E and A. Not only will its fat allow for the absorption those important nutrients and vitamins, but it’s flavor will be unlike any you have ever had. Many grocery stores carry lard as well but look for lard that is non-hydrogenated.


Back Fat or Fatback – This is the fat that comes from the back of the animal along with its shoulder and rump. It’s literally the layer of fat directly below the skin. It’s usually sold in pieces and sometimes with the skin still attached. Rendered back fat is great for sauteing and frying.

Belly – The pork belly. Rich soft and firm fat layered with meat. In the United States we use it mostly to cure bacon.

Leaf Lard – Leaf lard is the fat from around the pig’s kidneys. This is the cleanest fat on the animal and is therefore the crème de la crème of pork fat. This is the fat that you want to make sure to render appropriately in order to have a pure white, odorless lard to use for your pastries. Leaf lard is used to make perfectly flaky pie crusts.



Rendering lard is pretty much just heating up the pork fat slowly so that it melts and separates itself from anything else within the fat.  If the fat is left too long the cracklings will start to burn causing your lard to turn a deep yellow and ends up having a piggie type of smell and taste to it instead of being odorless.  If you’re using the lard to fry, this isn’t a big deal.  However if you’re using it for pastries you don’t want a piggie flavor to your pie or cookie.

The spoon on the left is perfectly snow-white, it is the best for using to make pie crust or cookies. It is odorless and won't have a piggie taste.
The spoon to the right shows rendered lard where the cracklings started to burn. It will have a piggie-type smell and taste to it.
Materials You Will Need: A Crock Pot, a knife and cutting board to cut lard into smaller pieces, water, ladle, cheese cloth lined colander, and mason jars.
Time Required: Varies


Step 1. Cut your leaf lard or back fat into small pieces. *Tip: You can also ask to have it ground and that will help speed up the process.


Step 2. Add 1/4 cup of water to the bottom of a crock pot and add the cut up pork fat. (The water will prevent the fat from burning before the pork fat starts to melt. It will end up evaporating itself out) Set the crockpot on low and let it go for about an hour.


Step 3. In about an hour check the crock. It’s important to keep an eye on the crock to make sure the fat doesn’t start to burn. When the fat starts to melt, it will separate itself from the “cracklings,” (crisp residue left after lard has been rendered). At this point after about 1.5 – 2 hours once the cracklings start to settle on the bottom of the crock, it’s done!


Step 4. Ladle the melted fat into a cheese cloth lined colander separating the melted fat from the cracklings.


The cracklings should not be crispy, they should be soft and ground like.


From here, ladle the melted pork fat into pint sized mason jars. The fat should look a pale yellow in the mason jar. Let them cool on the counter. Store in the refrigerator or freezer.

You can now return the cracklings to the crock pot and let them go until they have turned brown and crispy. You can use these for different foods or sprinkled on top of salads. They are delicious!

One thing to remember on this entire process is that once the pork fat starts to melt, go ahead and start separating it right away, mix the remaining fat allowing more to fat to render out. There’s no magic number to how many hours it needs to render but really it’s going to take practice.

Due to the relatively large fat crystals found in lard, it is extremely effective as a shortening in baking. Pie crusts made with lard tend to be more flaky than those made with butter!


Here are two recipes to try!




1 c. flour
1/2 tsp. salt
1/3 c. lard
2 tbsp. water


2 c. flour
1 tsp. salt
2/3 c. lard
1/4 c. water

Mix flour and salt in a bowl. Cut in lard with pastry blender until small pea size particles are obtained. Sprinkle with water a little at a time. Mix with fork until flour is moist. Press into a ball and turn out onto a floured board. If making a two crust pie divide in half.

Roll out with rolling pin. Try not to use too much extra flour because it makes the crust tough. Roll out to desired size. Usually about 1 inch bigger around than the tin. Fold pastry in half and move up to pan. Unfold and put pastry into pan. Try not to stretch the pastry because this causes shrinking in baking. Sprinkle the top crust with a little sugar to evenly brown.,1937,148167-226200,00.html


Makes 4 pie crusts


4 cups all purpose flour

1 teaspoon baking powder

2 teaspoons salt

1-2/3 cups lard

½ cup water

1 egg, beaten

1 tablespoon distilled white vinegar


In a large bowl, mix together flour, baking powder, and salt. Cut in lard until mixture resembles coarse meal.

In a small bowl, mix together water, egg, and vinegar. Pour into lard mixture and stir until dough is thoroughly moistened and forms a ball. Divide into 4 portions and wrap tightly. Use dough within three days or freeze.


Rendering Fat information from

Ground Pork

posted Feb 11, 2013, 8:30 AM by Sam Hunt   [ updated Feb 11, 2013, 9:22 AM ]

Ground Pork is pork that has been ground or finely chopped. It is unseasoned and usually is available fresh with an average lean-fat ratio of about 70 percent lean, 30 percent fat.
Ground Pork can be substituted in many recipes that call for ground beef . Try replacing Ground Beef with Ground Pork in meatloaf, meatballs or tacos! Remember to cook pork thoroughly though as raw meat can be contaminated with bacteria that can cause food poisoning or other foodborne illnesses. The important thing to remember is that ground pork must be browned and no longer pink to be fully cooked and safe to eat.
Ground Pork contains a significant amount of selenium and thiamin. A 3 oz. portion provides almost half of the dietary reference intake (DRI) of protein for adults under 50 (21.8 grams of protein  which is 39% of DRI for men and 48% for women), more than 50% of DRI for selenium (which defends against oxidative stress and regulates the thyroid), 27% DRI for phosphorus, and 24% for Zinc. Ground Pork is naturally low in sodium if cooked without added salt (62 mg per 3 oz. serving) and contains all the essential amino acids (18 different amino acids). A 3 oz. serving of ground pork also contains 17.7 grams of fat - 6.56 g saturated fat, 7.8 g monounsaturated fat and 1.6 g of polyunsaturated fat. One serving of ground pork contains 80 mg of cholesterol as well.
This week, try our Ground Pork for only $2.49/lb!! 
Ground Pork Tacos
Servings: 4
    • 1 lb ground pork
    • 1 (8 ounce) cans diced tomatoes
    • 1/2 cup diced onions
    • 1 tablespoon chili powder
    • 1 tablespoon garlic powder
    • 8 flour tortillas ( or 8 hard taco shells)


    • lettuce or shredded cheese or sour cream, etc. for garnish
  1. Brown the ground pork in a large skillet.
  2. Add in undrained tomatoes, onion, and seasonings.
  3. Bring to a boil, then reduce heat to a simmer, stirring occasionally, until most of the liquid is gone- about 10 minutes.
  4. Spoon mixture into tortillas or taco shells, garnish as desired, and enjoy!



Jiffy Ground Pork Skillet

Servings: 5



  • 1-1/2 cups uncooked penne pasta
  • 1 pound ground pork
  • 1/2 cup chopped onion
  • 1 can (14-1/2 ounces) stewed tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 teaspoon Italian seasoning
  • 1 medium zucchini, cut into 1/4-inch slices



Cook pasta according to package directions. Meanwhile, in a large skillet, cook pork and onion over medium heat until meat is no longer pink. Drain. Add the tomatoes, tomato sauce and Italian seasoning. Bring to a boil. Reduce heat, cover and cook for five more minutes to allow flavors to blend.

Drain the pasta and add to skillet. Stir in zucchini. Cover and cook for 3-5 minutes or until the zucchini is crisp-tender.

     Spanish Pork Meatballs
    Servings: Makes 20 Bite-size Meatballs


    -          ½ lb. Ground Pork

    -          1 egg

    -          1 clove garlic, minced

    -          2 tablespoons finely chopped onion

    -          ¼ cup breadcrumbs

    -          ¼ teaspoon dried thyme

    -          1 teaspoon sweet paprika

    -          ½ teaspoon salt

    -          ½ teaspoon ground pepper

    -          Canola or sunflower oil for frying

    -          Flour for dusting



    -          1 tablespoon olive oil

    -          1 clove garlic, minced

    -          2 tablespoons each chopped onion and piquillo pepper

    -          ¾ cup chicken broth


    For meatballs, combine ground pork, egg, garlic, onion, breadcrumbs, thyme, paprika, salt and pepper. Form into teaspoon-size balls (you should have about 20). Heat about ½ inch of oil in a heavy skillet. When hot, but not smoking, dust the meatballs with flour and brown evenly on all sizes. Remove, drain and set aside.


    For sauce, heat olive oil in another pan and sauté garlic, onion and peppers. Add chicken broth and cook for 10 minutes. Add meatballs to the sauce and cook for 10 minute, turning often until sauce thickens and meatballs are cooked through.





    Looking for more recipes? Check out this link!




    Information regarding ground pork from:

    1-10 of 26