5 min read
Lamb and Game, Organized: Why Fat Content Decides the Technique
What actually makes lamb taste gamey, and why true game like venison and bison needs an entirely different approach.
The Karnivorus journal
Lamb Recipes
Practical meat-first cooking, without the noise.
3 min read
Lamb Chops, Cooked Fast and Pink
Treat lamb chops as small steaks: dry them, render the fatty edge, sear with fewer movements, measure the centre, and rest before…
10 min read
Braised Lamb Shanks
Lamb shanks seared, then braised for hours in bone broth until fork-tender; low, slow heat is the only way this cut actually…
10 min read
Pan-Seared Rack of Lamb
A restaurant-looking cut that cooks faster than it looks: fat-side-down sear, a short oven finish, and a thermometer doing the real work.
10 min read
Bone Broth-Braised Rabbit
Rabbit dries out fast when roasted because it carries almost no fat. Braised low and slow in real bone broth, it falls…
11 min read
Fire-Grilled Ground Lamb Skewers
Ground lamb molded onto flat skewers and charred fast over real fire, with no seasoning beyond salt and the fat that bastes…
11 min read
Bone-In Roast Lamb Leg
A whole lamb leg tapers from thick to thin, so it never cooks evenly. Here is how to roast it, carve it,…
11 min read
Reverse-Seared Elk Steaks
Elk is too lean for a direct beef-style sear. Reverse searing fixes the gray, overcooked result with a slow climb and a…
11 min read
Ground Bison Patties
Lean ground bison needs fat folded in and a shorter cook than beef. Here is the carnivore-only patty that fixes both.
4 min read
Cooking Venison and Lean Game Without Drying It Out
Game meat has one enemy: dryness. Tender cuts, cook less and add fat; tough cuts, braise long and wet. Everything else is…