Who better to ask about barbecuing lamb than the Australians. They’ve certainly eat lots of lamb and barbecue all year round to boot. So, we went down under to get their secrets Best lamb cuts for on-the-Barbie? Our friends recommended,…
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The Almighty Hamburger – Always great, no matter what’s inside! When it comes to summer cooking, the hamburger has to be one of the most versatile options. A bevy of fillings from ground beef to buffalo, venison, lamb, kangaroo, turkey,…
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Do you remember Gourmet magazine? (If you do, your secret is safe with us!) Gourmet was the first US magazine devoted totally to food and wine. Founded by Earle R. MacAusland (1890-1980) the first edition hit the streets in 1941….
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Some days, life on a farm is full of surprises! This winter Valensbrae welcomed 11 new Dorset lambs, the first four arriving the last week of January. Needless to say it’s been a busy winter for chief shepherd Ted Stark….
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Lamb cuts are particularly favourable to slow-cooking. Because of the robust nature of the meat, it’s happy to soak-in flavour while tenderizing. But anyone who has done serious slow-cooking knows that it has its own set of challenges – identifying…
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We were surprised, when we started researching this article, just how many different Easter traditions there were. Interestingly enough, throughout the world, the most popular Easter symbol is the lamb. Centuries ago, it was lucky to meet and touch a…
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Lamb chops come from either the rib, loin or shoulder of the lamb. At Valensbrae Farm, we choose to keep the shoulder for our famous stew recipes and leave the rib and loin chops for grilling, broiling or frying. Rib…
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