We are discovering great recipes for goat and lamb. If you have a favorite you would like us to post send it along.
Each of these recipes is linked to a PDF document for you to print.
Fatoush from Helmut Julinot's International Cooking Collection
One of our customers, Tom Benham, wrote to us saying, "We had good success with the delicious goat leg you sold us. Even after two days in the fridge, it was still very fresh."
Tom sent us the link to the Washington Post recipe he used, although you can get the recipe and Tom's Cook's Notes by downloading this pdf.