Teriyaki Lamb

¼ cup honey

¼ cup lemon juice

2 t ginger

1 clove garlic- minced

¾ cup soy sauce

Mix all ingredients and pour over lamb chops. Let marinate in refrigerator at least overnight or up to 3 days.  Grill lamb chops over medium heat until done.

Little Cheddar Meatloaves

1 egg

1 teaspoon salt

¾ cup milk

1 pound ground grass fed beef

1 cup shredded cheddar cheese

2/3 cup ketchup

½ cup quick cooking oats

½ cup brown sugar or honey

½ cup chopped onion

1 ½ teaspoons prepared mustard

Beat the egg and milk in large bowl. Stir in cheese, oats, onion and salt. Add beef and mix well. Shape into 8 loaves- place in greased 13×9 pan. Combine ketchup, honey and mustard- spoon over loaves. Bake, uncovered, at 350 degrees for 45 minutes or until the meat is no longer pink and meat thermometer reads 160 degrees.

Grass Fed Beef Steak Marinade

1 teaspoon onion granules

2 Tablespoons honey

1 teaspoon garlic granules

3 Tablespoons olive oil

1 teaspoon chili powder

3 Tablespoons soy sauce

¼ teaspoon salt

4 grass fed beef ribeye steaks

Arrange the defrosted steaks in a pan so they are not overlapping. Sprinkle with onion, garlic, chili powder and salt. Drizzle honey, olive oil and soy sauce over the top. Let marinate several days. ALWAYS bring steak to room temperature before grilling.

Over the Top Roast Rub

¼ cup brown sugar

1 Tablespoon paprika

1 ½ teaspoons seasoning salt

¼ teaspoon ground thyme

1 ¼ teaspoons kosher salt

Pinch thyme leaves

½ teaspoon pepper

Rub seasoning into roast. Put the roast in the crock pot and add ½ cup apple cider vinegar. Cook for 6-10 hours on low to medium.

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