Did you know that we teach people just like you how to cook rustic farm food from scratch? Join The Elliott Homestead Cooking Community: cook.theelliotthomestead.com
I didn’t grow up eating lamb either and I have never loved the taste but after watching this video, I had to try this recipe! Let me tell you…it was SO DELICIOUS. My husband and I absolutely loved it. So simple, yet so special. Thank you and Melissa so much for sharing such a heartwarming recipe. This will certainly be a keeper for us and might even become our special Christmas meal 😍
My mother never prepared lamb when I was growing up. I tasted it for the first time after I was married. I cook it for myself now. This recipe sounds delicious! Thanks for sharing.
That looks so good I can almost smell it! Wow all those bay leaves she put in. I was taught to use 1 or 2... but I heard she has a tree on the farm? Thanks for sharing recipes I never could understand secretiveness around recipes I come from a long line of great cooks and we always are so glad to share.
My daughter owns and runs River's Edge Ranch in Chewelah, Wa. and sells heritage lamb here in eastern wa. She even ships it to many customers who have tried the lamb and love it, just another option of buying local.
'Cause food is tradition,story,culture,love for the earth gifts and joy..yes everyone can put a special own touch in any recipe,it's the secret ,it's the love for life!BRAVA,BUON APPETITO!😁👍
We raise sheep for wool and have contemplated doing them for meat and my husband and I both aren't sure if we could butcher. We currently raise and completely process chickens on our own but a mammal....that's a whole new ball game. Delicious though indeed and definitely a better source as we know how it was treated, what it was fed, etc. Thank you as always Shaye!!
Thank you for sharing this recipe, I will have to try it. We eat a lot of lamb here in New Zealand. Favourite is roast leg of lamb with cloves of garlic pushed into the meat and sprigs of rosemary. Add potatoes and other vegetables in with the lamb in the last hour. Make a gravy with the juices from the roasting dish. Lamb is so tender. Jeanette, New Zealand.
I love this! There is so much of your videos that inspires me on many levels, but mostly about making a cosy home and beautiful memories for my family. Thank you!
Our family loves lamb! ( in fact we are having a traditional shepherd's pie for dinner tonight!) we are lucky that here in New Mexico we have some wonderful local lamb farmers... Thanks for the recipe, it looks delicious and will definitely be giving it a try this holiday season!
That dish looks amazing. I love seeing these videos from Sicily since my grandparents came from there. I have some of my nanas recipes but always looking for more. 😊
I love lamb and I love that phrase "Every recipe should have the hand-print of a family". Thank you so much for sharing such a special story and a delicious recipe. Happy Thanksgiving.
When we’ve had a long day/week here at the farm and we sit down to a meal that we made (I mean literally grew/raised and made everything on the plate but the salt), we pause and give thanks and say “this is why we do what we do” Food is information. It literally is taken in by our cells and becomes a part of you. We’re connected to this land. We are literally made of this land. We butchered our lambs last week and I can’t wait to try this recipe 🥂
I’d love to try this recipe with beef. I can’t bring myself to eat lamb, especially one that’s just a few months old and has only had mother’s milk.😭 Lamb and veal both. Just can’t do it.
You know I don't think I've ever seen lamb for sale at our local groceries. My mother used to make lamb once in a while and she'd serve it with a mint jelly. The recipe looks wonderful.
We have a wonderful Persian stew called: ab-ghoosht. Its very simple but divine - made with lamb shank, chickpeas, onion, potato, tomato, dried persian limes and turmeric. A stew as old as time, and divine! Zan Zendigi Azadi
Thank you so much. I have not eaten lamb yet. Hope to. Can you please tell me what Lind of tomatoes to get next year to make the concentrated sauce. Then I will ask you next summer for recipe or put in book
Did you know that we teach people just like you how to cook rustic farm food from scratch?
Join The Elliott Homestead Cooking Community: cook.theelliotthomestead.com
These moments prepping and cooking by the stove were so enjoyable. Melissa is so down to earth.
Italy is on the top 10 bucket list places to visit and possibly never return from. Thank you for the beautiful snapshots.
I didn’t grow up eating lamb either and I have never loved the taste but after watching this video, I had to try this recipe! Let me tell you…it was SO DELICIOUS. My husband and I absolutely loved it. So simple, yet so special. Thank you and Melissa so much for sharing such a heartwarming recipe. This will certainly be a keeper for us and might even become our special Christmas meal 😍
My mother never prepared lamb when I was growing up. I tasted it for the first time after I was married. I cook it for myself now. This recipe sounds delicious! Thanks for sharing.
That looks so good I can almost smell it! Wow all those bay leaves she put in. I was taught to use 1 or 2... but I heard she has a tree on the farm? Thanks for sharing recipes I never could understand secretiveness around recipes I come from a long line of great cooks and we always are so glad to share.
I absolutely love the recipes from true Italy. Great way to split screen and share both ways. Love this!
My daughter owns and runs River's Edge Ranch in Chewelah, Wa. and sells heritage lamb here in eastern wa. She even ships it to many customers who have tried the lamb and love it, just another option of buying local.
'Cause food is tradition,story,culture,love for the earth gifts and joy..yes everyone can put a special own touch in any recipe,it's the secret ,it's the love for life!BRAVA,BUON APPETITO!😁👍
We raise sheep for wool and have contemplated doing them for meat and my husband and I both aren't sure if we could butcher. We currently raise and completely process chickens on our own but a mammal....that's a whole new ball game. Delicious though indeed and definitely a better source as we know how it was treated, what it was fed, etc. Thank you as always Shaye!!
I cry every time. I think that’s okay. ❤
@@theelliotthomestead I agree! Definitely shows appreciation for that life. And that's what we need to be more connected to. ❤️
I feel the same...I raise wool sheep and dairy goats. Not sure I can eat them after being sooooo close to them
@@theelliotthomestead I had a boyfriend that worked at a slaughter house he said the killing of animals hardens your heart over time.
@@theelliotthomestead Honestly if it makes you cry I'd switch to poultry.
Thank you for sharing this recipe, I will have to try it. We eat a lot of lamb here in New Zealand. Favourite is roast leg of lamb with cloves of garlic pushed into the meat and sprigs of rosemary. Add potatoes and other vegetables in with the lamb in the last hour. Make a gravy with the juices from the roasting dish. Lamb is so tender. Jeanette, New Zealand.
I really enjoyed the picture-in-picture editing.
Yes! Sharing is the best! I just shared my made-from-scratch pumpkin bread with a dear friend who also loves to cook and appreciates homemade food.
I love this! There is so much of your videos that inspires me on many levels, but mostly about making a cosy home and beautiful memories for my family. Thank you!
Our family loves lamb! ( in fact we are having a traditional shepherd's pie for dinner tonight!) we are lucky that here in New Mexico we have some wonderful local lamb farmers...
Thanks for the recipe, it looks delicious and will definitely be giving it a try this holiday season!
That dish looks amazing. I love seeing these videos from Sicily since my grandparents came from there. I have some of my nanas recipes but always looking for more. 😊
At 13, my first job was at a lamb taco establishment in Mexico. It was cooked overnight barbacoa style. Best tacos ever!!
I love lamb and I love that phrase "Every recipe should have the hand-print of a family". Thank you so much for sharing such a special story and a delicious recipe. Happy Thanksgiving.
When we’ve had a long day/week here at the farm and we sit down to a meal that we made (I mean literally grew/raised and made everything on the plate but the salt), we pause and give thanks and say “this is why we do what we do” Food is information. It literally is taken in by our cells and becomes a part of you. We’re connected to this land. We are literally made of this land. We butchered our lambs last week and I can’t wait to try this recipe 🥂
I bought that book last year, and it is beautiful. I'm half Sicilian so it is very special
Such a beautiful story and recipe ❤
What a beautiful dish!
I’d love to try this recipe with beef. I can’t bring myself to eat lamb, especially one that’s just a few months old and has only had mother’s milk.😭 Lamb and veal both. Just can’t do it.
Same! Like let these animals have some time to enjoy life! Lol
We just picked up or lamb from the farmer (processed) a couple of days ago.... cannot wait to try this!
ALOHA SHAY THANK YOU FOR SHARING THE DELICIOUS RECIPES
Lamb is so delicious we had it growing up in New Zealand and we love to eat it with mint sauce too.!,
You know I don't think I've ever seen lamb for sale at our local groceries. My mother used to make lamb once in a while and she'd serve it with a mint jelly. The recipe looks wonderful.
Hello nice to meet you here again with your new recipe thank you for your sharing recipe
Oh my gosh that looks so delicious........
Thank you for sharing 🥰
Our family loves lamb! Thank you for all that you do! What do they traditionally eat it with? A salad perhaps or potatoes?
What do you recommend serving the dish with? What type of starch would accompany this well?
OH MY GOODNESS.....I am hungry for lamb now
We have a wonderful Persian stew called: ab-ghoosht. Its very simple but divine - made with lamb shank, chickpeas, onion, potato, tomato, dried persian limes and turmeric. A stew as old as time, and divine!
Zan Zendigi Azadi
Thank you so much. I have not eaten lamb yet. Hope to. Can you please tell me what Lind of tomatoes to get next year to make the concentrated sauce. Then I will ask you next summer for recipe or put in book
Lovely dish with a more
Thanks for your cheese video. I'm not a cheese fan, however, the parmigiano is delicious.
This kind of reminds of a Mexican dish called Birria
❤
can'twatch this one.
Like the video but don’t like the thought of butchering my animals I raised breaks my hart but to each there own I still love your channel
i’m confused why would anyone want to eat an animal that is that young it seems cruel
very bad and mean to butcher baby lamb! Shame!
The story about the Lamb was very sad.I know this is reality but I would rather not hear about it.
So CRUEL!!!!!