All of the recipes that we will be sharing have been prepared and enjoyed right here in our own kitchen, using only AE Natural Meats. These are the winners according to our family and friends.
We believe the success of a recipe begins with the quality of its ingredients.
SEVEN-HOUR LEG OF LAMB
This slow cooked, savoury, fall off the bone tender recipe from Eating Well Magazine is a crowd pleaser. The flavour is enhanced by our own grass fed lamb.
1 6- POUND BONE IN LEG OF LAMB, TRIMMED
1 HEAD OF GARLIC, cloves separated and peeled
2 TABLESPOONS OLIVE OIL (NOT EXTRA VIRGIN)
5 BAY LEAVES, preferably fresh
2 TEASPOONS KOSHER SALT
4 SPRIGS FRESH ROSEMARY
1/2 TEASPOON FRESHLY GROUND PEPPER, or more to taste
4 SPRIGS FRESH THYME
2 LEMONS, HALVED
4 CUPS REDUCED-SODIUM CHICKEN BROTH
1 BOTTLE (750ML) DRY WHITE WINE (again quality matters)
2 MEDIUM LEEKS SLICED, white and light green parts only