This take on the fabled French seven-hour leg of lamb is a perfect way to cook leg of lamb or goat. The meat is cooked for a long time on low heat and is tender enough to eat with a spoon.
This is my favourite recipe for cooking lamb shanks. Braised in a rich mix of red wine, tomatoes and cinnamon until ultra tender, serve these shanks with risotto or mashed potatoes.
Step outside your comfort zone and try these flavorful and simple Merguez Ground Goat Meatballs. Served as either a main dish over orzo or couscous, or as an appetizer at your next dinner party, these delightful little bites will become a favorite on your menu rotation.
These tender, juicy lamb meatballs are so flavourful and make a great meal with tzatziki, hummus and warm pita bread. Bake the meatballs, then quickly pan fry them for a golden crust.
