The Valensbrae cooks like to source and share recipes that are not just tasty but work well with busy family schedules. Who doesn’t love a great pasta and ragù combo?…
Fusion? Mash-up? We aren’t sure which is the best word to describe the blending of different cultural cuisines, we’re just delighted that cooks such as Chicago chef Mike Sheerin are…
Do you believe that fall is around the corner? For those of us ‘fair-weather outdoor grillers’, fall means the end of outdoor cooking until next spring. In celebration of the…
We’ve talked a lot about lamb in stews, but lamb works perfectly in soups as well. What’s the difference you say? Good question. According to TheKitchn, the difference between stew…
Let’s talk soup! In July? Sure, why not! If this is a recipe that suits your fancy – print it out for that cold wintery day when soup served with…
Meet Valenbrae Sheep Farm’s newest family member. Found late April, he was in the paddock lying on his side and barely breathing. The family brought him into the house to…
We don’t often see leftover lamb at Valensbrae, but just the same, we like to keep a few recipes on hand, just in case. The same rules of food safety…
Leg of Lamb Accompanied by Potatoes Adapted for Instant Pot® We’re still talking about the Instant Pot®, and how it has introduced pressure cookery to a new generation of cooks. Seasoned…
Instant Pot®, if you are unsure, is a versatile multi-cooker performing the tasks of pressure cooker, slow cooker, rice cooker, steamer all in one pot. If you’re like us, a…
In case you missed it, February 9 was National Pizza Day in both the US and Canada. At Valensbrae Sheep Farm, pizza-anything rings true. But lamb on pizza? That was…