List of Lamb, Pork & Small Game Main Course Recipes

see also Beef, Venison, Buffalo, Poultry & Fowl, Fish & Seafood

NOTE: I am moving recipes from my old Cat’s Kitchen site to this site, so be patient – I have many, many to move. Meanwhile, you can go to Beef, Lamb, Pork and Game on my old site.

General Info (Other Sites):

• EatWild.com offers local sources of grass-fed/pasture-riased meats and animal products, by state.
• Freezing Meats (this site): what and how to use
• USDA Safe Food Handling: Main Page – list of articles
• USDA Safe Food Handling: Freezing & Food Safety
• USDA Safe Food Handling: Safe defrosting methods for consumers
• Internal Temp. Cooking Chart for Pork Cuts: Pork.org
• Internal Temp. Cooking Chart for Meats & Poultry: Whatscookingamerica,net
  • Pork; Internal Temp (from Whats Cooking America):
    • Chops, ribs: 140°F – 145°F for medium to 160°F for well-done;
    • Ribs: 180°F – 200°F (NOTE: Pork.org just says “Tender”
    • Brisket: 185°F – 200°F
    • Ham: 71°F if raw; 60°F if pre-cooked
    • Ground pork and sausage: 160°F if raw, 140°F if pre-cooked.
  • Lamb and beef; Internal Temp:
    • Chops, steaks, roasts: 120°F for rare, to 160°F for medium
    • Brisket: 165°F – 175°F
    • Pot Roast: 180°F
    • Ground meat: 160°F – 165°F
  • [NOTE, 1/7/20: ochef(dot)com is an infected site, so I removed their link for internal temp cooking chart]

Miscellaneous Info

• Brining (About)
• Brining Pork
• Freezing Meats: what and how to use
• Marinades and Grilling/High-Heat Cooking Tips for Meats
• Rendering Lard, Suet, or Tallow

Lamb

• Lamb (About)
• Sausage (About)
• Other Sites: 
• Epicurious Middle Eastern recipes

Ground Lamb, Sausage

• Cabbage Rolls Stuffed with Lamb & Bulgur (Lebanese)
• Cabbage Rolls Stuffed with Chickpeas & Bulgur (Syrian)
• Cabbage Rolls Stuffed with Rice,Mushrooms, and Lamb (Eastern-European)
• Cabbage Rolls Stuffed with Rice, Lamb & Pork, with Tomato & Sour Cream Sauce (Eastern-European)
• Cassoulet (White Bean, Duck/Chicken, and Lamb Sausage Casserole)
• Dolmades (Stuffed Grape Leaves) with Rice & Meat
• Gyro Meat (Lamb, Beef and Herbs) and Gyros Sandwich 
• Kafta: Middle-Eastern Burgers, Ovals or Sausages
• Mom’s Meatloaf
• Sautéed Sausages with Grapes and Balsamic-Glazed Onions
• Shepherd’s Pie 
• Stuffed Grape Leaves: with Rice & Meat

Lamb Chops, Kebabs, Rack, Steak

• Lamb, Swordfish or Chicken with Moroccan Spices & Preserved Lemon
• Mustard & Herb Crusted Racks of Lamb
• Greek-Style Roasted Rack(s) of Lamb, with Lemon, Oregano & Garlic Marinade (Variation of Rosemary & Thyme Marinade recipe)
• Lamb & Cucumber Souvlaki, with Feta Sauce or Greek Lamb Kebab, with Tzatziki (same page)
• Lamb Chops with Mint Gremolata
• Lamb Chops, Spiced with Couscous or Kasha
• Lamb Pilaf, Greek or Moroccan Style
• Roasted Rack(s) of Lamb, with Rosemary & Thyme Marinade
• Rosemary Lamb Chops with Zucchini, Baby Peas & Lima Beans
• Seared Lamb Chops/Steak, Rubbed with Herbes de Provence or Allspice/Cinnamon Blend
• Spiced Lamb Chops, with Couscous or Kasha
• Spice-Rubbed Lamb chops, with Garbanzos & Couscous
• Tabouli Salad with Grilled Lamb and Chick Peas
• Other sites:
• Broiled Lamb Chops with Olive-Mint Salsa
• Grilled Lamb Kebab/Souvlaki Salad with Cucumber, Tomatoes & Pita
• Epicurious: Middle-Eastern Tabbouleh & Lamb Salad
• Grilled Lamb Kebab Salad with Cucumber, Tomatoes & Pita
• Grilled Lamb Kebab with Tomato, Halloumi (cheese), and Orzo Salad
• Grilled Lamb Chops with Fresh Herb & Feta Salad
• Lamb Chops & Eggplant with Indian Spices
• Lamb Chops with Pomegranate & Red Wine Sauce
• Lamb Chops with Red Wine & Rosemary Sauce
• Sautéed Lamb Chop/Steak with Herbes de Provence
• Lemon-Garlic Chops/Steak with Minted Couscous
• Middle-Eastern Tabbouleh & Lamb Salad
• Pistachio-Crusted Lamb Chops

Lamb Casseroles and One-Dish Meals

• Lamb Shank Braised with Vegetables en Papillote
• Lamb, Squash & Garbanzo Stew, Moroccan Style
• Shepherd’s Pie
• Slow-Cooked Lamb Stew, Moroccan Style

Lamb Braise, Roast, Slow Roast, Stew

• Lamb Roast (About)
• Braise
• Basic Braised Lamb Shank or Leg of Lamb
• Lamb Shank Braised with White Beans & Lemon Gremolata
• Lamb Shank Braised with Vegetables en Papillote
• Greek-Style Braised Lamb Shank or Leg of Lamb
• Pot Roast
• Lamb Pot Roast, French Style
• Pot-Roast Leg of Lamb, Greek Style, with Lemon & Oregano, and Roasted Potatoes
• Lamb Pot Roast flavored with Garlic, Rosemary and Red Currant Jelly
• Lamb Roast with Garlic & Rosemary, and Optional Mint Sauce
• Lamb Roast, Marinated with Lemon and Mixed Herbs
• Lamb Roast with Mustard & Rosemary Rub
• Roast, Slow Roast
• Lamb Roast (About)
• Lamb Roast, Reverse-Sear (About)
• Basic Roast Leg of Lamb with Herbs (includes slow-roast option)
• Lamb Roast with Garlic & Rosemary, and Optional Mint Sauce
• Slow-Roast Lamb with Cumin & Coriander Spice Rub, and Spicy Yogurt-Mint Sauce
• Slow-Roast Lamb, Beef, Buffalo, or Venison
• Stew
• Lamb, Squash & Garbanzo Stew, Moroccan Style
• Slow-Cooked Lamb Stew, Moroccan Style
• Other sites:
• Fine Cooking: Braised Lamb Shawarma
• Fine Cooking: Barbeque-braised Moroccan Lamb Shank with Honey-Mint Glaze
• Fine Cooking: Lemon-Garlic Lamb chop/steak with Minted Couscous
• Fine Cooking: Sautéed Lamb Chop/Steak with Herbes de Provence

Pork

• Brining Pork
• Sausage (About)

Pork: Baked

• Baked Pork Chops with Cider-Dijon Pan Sauce
• Oven-Braised Pork Chops in Sour Cream Sauce
• Cornish Pasties, Traditional
• Other Sites:
• Pan-Roasted Pork Chops with Peach-Ginger Chutney

Pork: Braise

See also Pork: Stew, Soup below

• Dublin Coddle (Pork Sausage Stew)
• Oven-Braised Pork Chops in Sour Cream Sauce
• Hoppin’ John (Back eyed peas and pork)
• Braised Italian Sausage with Grapes & Balsamic-Glazed Onions
• Sautéed Sausages with Grapes and Balsamic-Glazed Onions

Pork: Casserole

• Black-Eyed Peas with Ginger (Casserole)

Pork: Grilled, Pan-Grilled/Fried, Broiled

• Marinades and Grilling/High-Heat Cooking Tips for Meats
• Pork Chops and Onion, Sautéed in Cast Iron Pan
• Other Sites:
• Grilled Bourbon & Vanilla Brined Pork Chops
• Grilled Pork Chops with Sweet & Sour Onions
• NOTES:
• How long to fry a bone-in pork chop: Fry over medium heat, 3 –  6 minutes/side depending on thickness (½″ – 1″) and desired doneness; meat thermometer should read 140°F in the thickest part of the chop. Then rest 5 min before serving; the chop will continue to warm to 145°F.

Pork: Meatballs/Meatloaf

• Mom’s Meatloaf
• Swedish/Danish Meatballs (Köttbullar/Frikadeller) with Sour Cream Sauce

Pork with Pasta

• Chicken alla Carbonara with Pancetta (Version 2)
• Classic Carbonara (with Pancetta or Guanciale)

Pork: Roast, Slow-Roast

• Danish Roast Loin of Pork (Svinesteg)
• Glazed Pork Roast with Yams, Parsnips & Pears
• Pan-Roasted Pork Chops with White Balsamic Sauce, Roasted Potatoes & Peas
• Roast Pork Loin with Coriander & Other Spices
• Roast Pork Tenderloin, with Apples
• Other Sites:
• Pan-Roasted Pork Chops with Peach-Ginger Chutney
• Coriander-Crusted Roast Pork Tenderloin
•  Spice-Crusted Roast Pork Tenderloin
• Tuscan Roast Loin with Yellow Potatoes, Fennel, & Parsnips

Pork: Sausage

• Boudin Sausage
• Braised Italian Sausage with Grapes & Balsamic-Glazed Onions
• Dublin Coddle: a pork sausage stew
• Hoppin’ John (Back eyed peas and pork sausage)

Pork: Soup & Stew

• Dublin Coddle:  a pork sausage stew
• Wild Boar and Beer Stew

Small Game (Rabbit, Hare, Squirrel, etc.)

• Rabbit (About) 
• Brining Rabbit and other Small Game
• Rabbit Braised in Wine
• Tuscan-Style Rabbit
• Hasenpfeffer
• See also related articles
• Raising Rabbits (The EssentiaList, article by Cat)
• How to disjoint a rabbit (Fine Cooking)
• See also (other sites):
• Austrian Hasenpfeffer
• Country-Style Rabbit (Italian)
• Honey Roast Rabbit
• Rabbit Recipes (iFood.TV)
• Rabbit Recipes (French)
• Porchetta-Style Rabbit (Italian)
• Rabbit Recipes (Bowhunting.net)
• Rabbit Recipes (ItalianFood)
• Rick’s Fried Rabbit
• Roast Rabbit with Mushrooms
• Fried Milk-brined rabbit with Morel Salad (& other recipes from NY Times)
• Sauteed Rabbit Loin with Braised Fennel & Balsamic Vinegar