Highlander Steaks are back!

Recipes

Pan Cooked Perfect Lamb Chops
Whether you’ve cooked lamb chops before or have been afraid to try, here’s my simple recipe on how to perfectly pan sear lamb chops to make a delicious family meal. Ours is delicious, tasty lamb; not the tasteless grocery store cuts.
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Delicious Ham Sandwich
Smoked Ham Roast is delicious when cooked or as cold cuts for sandwiches. Just thaw, and slice. Add cheese and mustard to create a delicious sandwich. The bone-in ham roast is fully cooked and ready to eat. All you need is a knife to make the best ham sandwich you've ever tasted. No cooking is involved.
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Split Pea Soup
Simple Split Pea Soup It is impossible to slice off all of the delicious ham from the bone. Don't throw it out! Make Split Pea Soup! 
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How to Cook a Perfect Pot Roast Every Time
Know where your beef is from (front or rear), and you’ll know how to cook it. a pot roast comes from the front of the animal and therefore must be cooked for a long time. The meat will be tasty and tender when cooked correctly.
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Roasted Lamb Sirloin
Totally delicious, incredibly tender and simple to prepare, this sirloin roast is a great quick supper for two to three people. You could serve it with any number of sides, but I like it best eaten in thin slices straight off the cutting board, with plenty of crusty bread to mop up the flavorful juices. The leftovers, should you be lucky enough to have them, are wonderful tucked in a sandwich.
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Corned Beef Brisket
Making your own Corned Beef is a wonderful way to prepare a Brisket without all the added chemicals. It is fairly easy, but does take forethought because of the brining time, but worth it. A couple of things to note: this corned beef will most likely be less salty than a commercially prepared version. It will also be darker in color as it does not have the added chemical (Salt Peter -potassium nitrate or Sodium Nitrite) which would keep the meat, "pink". You will sometimes see," Pink curing salt", listed in some recipes.
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Beef Stew
Stove top beef stew prepared by Carmen Deyarmond, chef at LRGH.
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