Thanksgiving Dinner Doesn’t Have to be Turkey

Most of us omnivores tend to stick to our favourites proteins on certain holidays, like turkey for Thanksgiving and lamb for Easter. We need to re-evaluate this because lamb is at it’s best in autumn. ‘Spring lamb’ doesn’t mean lamb is at it’s best in the springtime, well maybe it does for the lamb. Spring is when baby lambs are born, they spend the summer fattening up on grass and buttercups and prancing in the sunshine. They meet their maker in the fall. Harvest isn’t just about crops, it’s about animals too. Traditionally the farmer lets his flock/herd/gaggle eat their fill in the fields, then slaughter those at prime weight and age to be eaten over the course of the fall and winter.

Turkey is at it’s best this time of year too but you might want to give lamb a chance once you consider this lamb recipe is absolutely guaranteed to not dry out. You don’t even have to make gravy!

Because it is so ridiculously easy and tastes amazing, this is the ideal dish for your Thanksgiving table.

Braised Leg of Lamb


1 bottle cheap red wine

1 leg of lamb

1 large onion chopped

2 chopped carrots

3 chopped celery ribs

a few branches of rosemary or thyme

salt & pepper


  1. Season and sear the lamb in a large cast iron pan.
  2. Take the seared lamb out and place in a roasting dish that can be covered.
  3. Throw chopped onion, celery and carrot into the pan and deglaze with some red wine.
  4. Pour this over the lamb in the roasting dish, throw in some hardy herbs like thyme or rosemary.
  5. Cover and roast at 325 for approximately 3 hours. The lamb should be so soft it falls from the bone.
  6. Drain off the braising juices and reduce to make a jus.

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