Dry roasted lamb with Moroccan spices
This is a recipe I found and used for a post on “What meat to cook for Easter?” It proved to be the most succulent and juicy lamb we had eaten for a long long …
Category: Recipes
Check in here for all the best recipes involving meat. Does not include meat hats!
Hungarian goulash – an adaption
The origins of goulash date back to Hungary over 1000 years ago and it could be considered an early foray into dehydrated food. Hungarian shepherds, who often spent long days out in the fields with …
Meat meals for Easter
Easter is a big event in the Christian calendar. It marks the end of Lent where traditonally people have fasted as one of a number of personal sacrifices. During Lent, if you are a devout …
Lamb chops with lemon and mint, and potatoes
The weekend is the time when it’s my turn to cook. Depending on how busy the Saturday or Sunday is with family activities depends on how long I have to spend in the kitchen – …
Sweet and sour balsamic glazed ribs
This site is looking like it has only pork on it’s mind. I make no excuses for that. And I make no excuses for featuring the work of the two wunder-kids at Animal Restaurant in …
Pork chops with braised red cabbage
There’s nothing quite like the smell of bacon frying. If I could I’d eat it every day. But I rarely cook pork of any kind. I think it’s because it often turns out tough and …
Sticky pork ribs with Chinese flavours
It should be obvious to regular readers of this website that I love a good pork rib. After years of looking I found one which I believe ticks all the right boxes. You can see …
Nana Doakie’s mince stew
This is hardly fine dining but I do admit to enjoying mince on toast every now and then. My mother supplied this recipe to my children who claim “It’s the best mince EVER!” So I’m …
Glasseye Creek Wild Meat Sauce – pork spare ribs
The folk here at Meateaters (actually there’s only me here) are never shy to promote a product that is sure to make your meat eating experience an enjoyable one. The folk at Glass Eye Creek …
Pork bellies with anchovy and olives – by Thrash
Here’s a recipe submitted by regular Meateater Thrash Cardiom. Heat your oven to 230C. Make sure it is up to heat! If the skin isn’t scored enough, lay the pork flat, skin side up. Get …