Cooking Directions

Country Rib Roast

Preheat oven → 450°F. Place roast bone side down in on a rack. Roast uncovered at 450°F for 15 minutes to brown. Reduce oven to 300°F and continue roasting until internal temp is 140–145°F (About 20–25 minutes per pound after the initial sear.)Rest for 15–20 minutes, tented with foil, before carving.

Butterflyed lamb Shoulder 

Preheat oven to 450°F Roast at 450°F for 15 minutes to brown. Lower oven to 300°F and continue roasting until internal temp is: 130–135°F medium-rare / 140–145°F medium. Rest, 10 minutes before slicing.

Skin-On Porchetta

Leave roast uncovered in the refrigerator overnight to dry the skin. Before cooking, allow a tempering period out of the fridge (about 30 minutes). Pat skin completely dry, then rub generously with fat (lard, olive oil, or similar) just before roasting. Preheat oven to 450°F. Roast at 450°F for 30–40 minutes, until skin is deeply browned and crisp. Lower oven to 300°F and continue roasting for about 20–25 minutes per pound, until internal temp is: 135–140°F medium-rare / 145–150°F medium. Rest 20 minutes before slicing.

Boneless Lamb Leg Roast (3–6 lbs)

Preheat oven to 450°F. Roast at 450°F for 15–20 minutes, until surface is nicely browned. Lower oven to 300°F and continue roasting until medium-rare (130–135°F) for medium (140–145°F). Rest 15–20 minutes before slicing.

Honey Smoked Ham

This fully cooked ham only needs to be warmed before serving.

1. Place the glaze in a pot large enough to hold the ham and cover it.
2. Heat the glaze over low heat until it melts.
3. Once a very gentle steam is achieved, add the ham to the pot. Baste the ham a few times with the glaze and cover the pot.
4. Continue basting every 10 minutes for 30-60 minutes, until the ham is warmed through and evenly glazed.
5. Transfer the ham to a cutting board and remove any strings. Let it rest for 5 minutes before slicing.

Serving suggestion: Leftover ham is perfect for ham steaks or diced for other dishes.

Rabbit roulade with sausage

Rabbit and sausage are raw, required to be cooked through.

Remove rabbit roulade from cold storage 30 minutes before roasting. Preheat your oven to 400F. Place the rabbit on a roasting rack and lather with a thin coat of your choice of cooking fat. Place the animal in the oven and set a 25-minute timer. Use a thermometer in the thickest part of the meat and check the internal temperature of 160°F. Better to check early and often rather than overcooking the bunny. Once the temperature is reached, remove from the oven and let rest for 7-10 minutes before removing strings and slicing.

Stuffed Guinea Hen

1. Preheat the oven to 425°F. Place the stuffed guinea hen on a rack, uncovered.
2. Rub the skin with fat (lard, olive oil, or duck fat) and season as desired.
3. Roast for 20–30 minutes, until the skin is golden and crispy.
4. Reduce the oven temperature to 300°F and continue roasting until the internal temperature reaches 140–145°F, about 30 minutes.
5. Remove from the oven and let rest for 5-10 minutes.
6. Remove any string, carve, and serve.

Raw Sausage – Cooking Directions

Pan-fry: Heat a skillet over medium heat. Add a little oil and cook sausages, turning occasionally, until browned and cooked through (internal temperature 160°F). About 12–15 minutes, depending on size.

Oven: Preheat oven to 375°F. Place sausages on a baking sheet and bake for 20–25 minutes, turning halfway, until fully cooked.

Grill: Preheat grill to medium heat. Cook sausages 12–15 minutes, turning regularly, until browned and cooked through.