Your guide to getting the most flavor and tenderness from grassfed meats.
AGA NEWS & PRESS
Amanda Grace, Cedarland Farm 168 Slab Road Delta, PA 17314
- 1 pound lamb
- 1 slice bread crumbs
- 1 egg
- 2 cloves garlic, finely minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon oregano
- 1/4 teaspoon thyme
- 1/4 teaspoon basil
- 1/4 teaspoon onion powder
- 1 t Worcestershire sauce
- 1/2 teaspoon dry mustard
- 1 teaspoon dried parsley
Mix together. Scoop (with cookie scoop) or roll into balls and place on parchment paper on jelly roll pan and bake in 425 F oven until browned, about 15 minutes.
Serve with rice or buttered noodles.
Marilyn Wentz‐ AGA newsletter editor, Prarie Natural Lamb , Strasburg, Colorado
You can cut shoulder chops or sirloin steaks into chunks or use kebob meat. Those who adhere to a
Weston A. Price Foundation diet can use bone broth in place of broth powder and water, and lard,
butter or olive oil in place of canola oil.
Makes four servings.
- 1 small onion, sliced
- 2 T canola oil
- 1 pound lamb stew meat
- 1/2 tsp garlic powder
- 3/8 tsp black pepper
- 1 tsp sodium free chicken broth powder
- 1 cup boiling water
- 3/4 cup diced tomatoes, canned without salt
- 2 carrots, peeled and cut in chunk
- 1 small potato, peeled and cut into eight pieces
- 1 small turnip, peeled and cut into eight pieces
- 2 T chopped parsley
- 1/2 cup red wine
- 1 T cornstarch
- 1 T cold water
In a heavy oven proof pan, soften the onion in the hot oil over medium heat, and when it is close to becoming translucent, add the meat, garlic powder, and pepper. Stir‐fry for a few minutes over medium heat to combine the flavors and coat the meat with the oil.
Add the chicken broth powder, the boiling water and the tomatoes. Stir to mix thoroughly, cover the pan and place in a 300 degree oven for an hour. Prepare the vegetables, and add them and the wine to the stew, stir to mix thoroughly, and return to the oven for about another hour and a half.Dissolve the cornstarch in the cold water, and add some of the hot liquid from the stew by tablespoons, until the mixture is about a 1/3 of a cup in volume. Add the cornstarch mixture to the stew, stir to mix
thoroughly, and return to the oven for about another 45 minutes.
I compute the entire recipe to have 3 carbs ‐ one each in the cornstarch, the potato, and the turnip. So less than 1 carb per serving. For persons who are not limiting sodium, use garlic salt in place of garlic powder, and beef or chicken broth powder which is prepared with salt. However, this really tastes just fine as written above!
Submitted by Jennifer Zeranque Wylie, Texas
- Goat roast large enough to serve 4‐6 people
- 1 bottle of beer
- 1 tsp. black pepper
- 3‐4 cloves garlic
- 1 onion
- 2 tsp. sugar
- juice of 1 lemon
- salt to taste
Grind up the garlic, onion, sugar, pepper, and salt with the lemon juice in a blender, and mix with the
Marinate the meat with this mixture overnight.
Bake at 375 degrees F for 2‐3 hours (depending on the size of the roast) until tender, basting with the
juices periodically during the cooking time.
Recipe provided by Tuana Powell, The Masters’ Ranch
5 lbs grass‐finished boneless rump roast, brisket (or other roast, even bone‐in), my friend in Australia uses beef tongue; i have yet to try that.
4 1/2 quarts of water 2 lbs coarse salt
Heat water to dissolve salt then let cool completely.
Stab thawed roast about 60 times with a long‐tined meat fork.
Pour salt water into a #3 ceramic crock and submerge roast into it.
Weight down the roast with a plate and brick (or jar of water) or whatever.
Place crock in a cool place and cover with kitchen towel.
Let sit for 9 days. (I found some recipes, which called for turning the roast everyday, but we forgot to do that and it worked fine).
Rinse roast, then place in a stockpot filled with enough water to cover roast 1 inch.
Bring to slow boil, then pour off water, rinse out pot and refill with enough water to cover roast 1 inch.
While water is heating add 2 tablespoons brown sugar, two bay leaves, 1 onion, quartered, 2 teaspoons nutmeg, and 1/4‐cup vinegar.
Cover and bring to slow boil, then simmer until meat falls off of a fork or skewer. (about 3 hours).
Serve with mashed potatoes or for an easy potluck, break up the meat and stir into potatoes and serve in a crock pot.
Kymberlie Stallings, Boulder Creek, California
This is an easy one‐pot meal and can be cooked while you’re doing chores. The low temperature keeps the vegetables from overcooking and falling apart during the lengthy cooking time. Serve with warm, garlic bread, a green salad and bottle of red wine for an easy, delicious meal.
- 2 steaks, 1 inch thick (any steaks, even sirloin tip steaks)
- 3 tblsp Garlic‐Herb Rub (1 tbsp. thyme, 1 tbsp. rosemary, 2 tbsp. oregano, 1 tsp. fennel, 2 tsp. garlic powder, 1.5 tbsp. coarse salt, 2 tsp freshly ground pepper)
- 2 tblsp olive oil
- 2 tblsp butter
- 1/3 c. bourbon
Generously coat each steak with the rub. Set aside at room temperature, about 30 minutes to an hour.
Heat the skillet over a medium‐high flame. Add oil and butter. Once melted and splattering slightly, add meat. Cook about 5‐6 minutes on each side. Remove steaks and tent with foil.
Turn the heat to low, add bourbon, and simmer 2 minutes longer, stirring constantly and scraping any browned bits. Set the steaks on warmed plates, top with the bourbon sauce, and serve. Buen provecho!