Thanksgiving Bundle - Recipes

A Thanksgiving Feast -

from Our Farm to Your Table

Thank you for purchasing our Thanksgiving Bundle!

Here are some simple, delicious recipes designed to help you create a memorable meal using the high-quality, pasture-raised meats from our farm.

Green items are included in your bundle.

Enjoy! 🍁

Appetizers & Finger Foods

Glazed Lamb Spareribs with Rosemary-Balsamic Glaze

These ribs become a delightful, sweet-and-savory finger food perfect for starting your feast.

Ingredients

  • 1 rack lamb spareribs
  • 1 garlic clove, minced
  • 1/4 cup balsamic vinegar
  • 2 tbsp honey or maple syrup
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper
  • Fresh rosemary sprigs for garnish

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Season the lamb spareribs generously with salt and pepper.
  3. In a small bowl, whisk together the balsamic vinegar, honey, olive oil, and minced garlic.
  4. Arrange the ribs on a baking sheet. Brush with half of the glaze.
  5. Bake for 20-25 minutes. Flip the ribs, brush with the remaining glaze, and bake for another 10-15 minutes until tender and the glaze has caramelized.
  6. Garnish with fresh rosemary before serving.

Wagyu Fondue Bites with Cranberry-Thyme Aioli

An elegant way to serve the fondue meat, turning it into a sophisticated, bite-sized appetizer.

Ingredients

  • 1 package Wagyu fondue meat
  • 1 garlic clove, minced
  • 1/2 cup mayonnaise
  • 2 tbsp cranberry sauce
  • 1 tsp fresh thyme leaves
  • Salt and pepper
  • Toasted baguette rounds for serving

Instructions

  1. Pat the Wagyu meat dry and season with salt and pepper.
  2. Sear the meat in a hot, lightly oiled skillet for 1-2 minutes per side until nicely browned but rare inside. Let it rest for a few minutes, then slice thinly.
  3. For the aioli, mix the mayonnaise, cranberry sauce, fresh thyme, and minced garlic in a small bowl.
  4. Serve the seared Wagyu slices on toasted baguette rounds with a dollop of the aioli.

Savory Wagyu Pepperette & Gouda Palmiers

A simple yet impressive appetizer that transforms the pepperette into a flaky, cheesy pastry.

Ingredients

  • 1 Wagyu pepperette
  • 1 sheet of store-bought puff pastry, thawed
  • 1 cup grated Gouda cheese

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Finely chop the Wagyu pepperette.
  3. Unfold the puff pastry sheet on a flat surface. Sprinkle it evenly with the grated Gouda and the chopped pepperette.
  4. Fold the two longer sides of the pastry in to meet in the center. Then, fold the entire sheet in half lengthwise, like closing a book.
  5. Slice the log into ½-inch thick pieces and place them cut-side-up on the prepared baking sheet.
  6. Bake for 15-20 minutes, or until golden brown and puffed.

The Main Event

Fall-Apart Braised Lamb Shanks

This hearty and impressive main course will be the star of your Thanksgiving table.

Ingredients

  • 2 lamb shanks
  • 2-3 garlic cloves, minced
  • ~4 cups lamb stock (see recipe below)
  • 1 cup dry red wine (like Cabernet Sauvignon)
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 tbsp olive oil
  • A few sprigs of fresh thyme and 1 bay leaf
  • Salt and freshly ground black pepper

Instructions

  1. Preheat oven to 325°F (160°C). Pat the lamb shanks dry and season generously with salt and pepper.
  2. In a large Dutch oven, heat olive oil over medium-high heat. Sear the shanks on all sides until well browned. Remove from the pot and set aside.
  3. Add the onion, carrots, and celery to the pot and sauté until softened (about 5-7 minutes). Add the minced garlic and cook for one more minute until fragrant.
  4. Pour in the red wine to deglaze, scraping up any browned bits from the bottom of the pot.
  5. Return the lamb shanks to the pot. Add enough lamb stock to partially cover the meat, along with the thyme and bay leaf.
  6. Bring to a simmer on the stovetop, then cover and transfer to the preheated oven.
  7. Braise for 2.5-3 hours, or until the meat is completely tender and falling off the bone.

Hearty & Savory Side Dishes

Wagyu & Lamb Meatballs in Herb Gravy

Rustic, flavorful meatballs simmered in a rich gravy made from your homemade stock. Perfect alongside mashed potatoes.

Ingredients

  • 1 package Wagyu ground meat
  • 1 package lamb ground meat
  • 2 cups lamb stock, warm (see recipe below)
  • 1/2 cup breadcrumbs
  • 1 egg
  • 1 shallot or small onion, finely chopped
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • Splash of heavy cream (optional)
  • 1 tsp dried thyme or sage
  • Salt and pepper to taste

Instructions

  1. In a mixing bowl, combine the Wagyu and lamb ground meat, breadcrumbs, egg, chopped shallot, salt, and pepper. Mix gently and form into 1.5-inch meatballs.
  2. In a large skillet, brown the meatballs on all sides over medium-high heat. Set aside.
  3. In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for one minute to form a roux.
  4. Slowly whisk in the warm lamb stock until the gravy is smooth. Stir in the dried herbs and the splash of cream.
  5. Bring to a simmer, then return the meatballs to the skillet. Reduce heat to low, cover, and let them cook gently in the gravy for 15-20 minutes.

Maple-Bacon Roasted Butternut Squash

The perfect fall side dish, balancing the sweetness of squash with the smoky saltiness of bacon.

Ingredients

  • 1 package pork bacon
  • 1 medium butternut squash
  • 2 tbsp maple syrup
  • Salt and freshly ground black pepper
  • Pinch of cinnamon or nutmeg (optional)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Chop the bacon into small, bite-sized pieces. Cook in a large skillet over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.
  3. Peel the butternut squash, remove the seeds, and cube it into 1-inch pieces.
  4. Toss the squash cubes in the skillet with the warm bacon fat. Add the maple syrup, salt, pepper, and optional cinnamon/nutmeg, and toss to coat evenly.
  5. Spread the squash in a single layer on a baking sheet. Roast for 25-30 minutes, until tender and caramelized at the edges.
  6. Toss with the crispy bacon bits just before serving.

A Festive Thanksgiving Brunch

Sausage and Apple Breakfast Hash

A hearty and festive dish for Thanksgiving morning or a lazy holiday weekend brunch.

Ingredients

  • 1 package pork breakfast sausage
  • 1 package veal herbs sausage
  • 1 package lamb herbs sausage
  • 2 medium potatoes, diced
  • 1 apple, chopped
  • 1 onion, chopped
  • 4-6 eggs
  • Olive oil or butter
  • Salt and pepper

Instructions

  1. Remove the casings from all sausages. In a large skillet, cook the sausage meat over medium heat, breaking it apart, until browned. Remove from skillet and set aside.
  2. In the same skillet, add a little oil or butter if needed. Add the diced potatoes and cook until they are tender and starting to crisp, about 10-15 minutes.
  3. Add the chopped apple and onion to the skillet. Sauté until softened.
  4. Return the cooked sausage to the skillet and stir everything to combine.
  5. Create small wells in the hash and crack an egg into each one. Cover the skillet and cook until the egg whites are set but the yolks are still runny.
  6. Season with salt and pepper and serve immediately.

Kitchen Essentials: The Foundation of Flavor

Homemade Lamb Stock

The secret to incredible flavor in your main dishes. Making this first is highly recommended!

Ingredients

  • 2 lamb bones
  • 2-3 garlic cloves, smashed
  • 1 onion, quartered
  • 1 large carrot, roughly chopped
  • 1 celery stalk, roughly chopped
  • 8-10 cups of cold water

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Place the lamb bones on a baking sheet and roast for 20-30 minutes until deeply browned.
  3. Transfer the roasted bones to a large stockpot. Add the garlic, onion, carrot, and celery.
  4. Cover with cold water and bring to a very gentle simmer over medium-high heat. Reduce heat to low, partially cover, and let it barely simmer for at least 4-6 hours (the longer, the better).
  5. Strain the stock through a fine-mesh sieve, discarding the solids. Let it cool and use as needed.

Bonus Recipe

Simple Garlic Confit

A gourmet touch that transforms your garlic into sweet, mellow, spreadable cloves. A fantastic 'chef's secret' to have on hand!

Ingredients

  • 5-6 garlic cloves, peeled
  • Olive oil, enough to cover
  • Optional: 1 sprig of thyme or rosemary

Instructions

  1. Place the peeled garlic cloves in a small saucepan. Add enough olive oil to cover them completely. Add the herb sprig if using.
  2. Heat over the lowest possible setting on your stove. The oil should never boil or fry vigorously; you should only see tiny, occasional bubbles.
  3. Let the garlic cook gently for 30-40 minutes, until the cloves are soft, buttery, and lightly golden.
  4. Let cool completely in the oil. Store the garlic and the infused oil in a clean, sealed jar in the refrigerator for up to two weeks.
  5. How to Use: Spread the soft cloves on toast, mash into potatoes, or add to sauces. Use the fragrant oil for cooking or as a finishing drizzle.