ABOUTOUR PRODUCTS OUR FARMSRETAILFOODSERVICERECIPESCONTACTCAREERS Veal Stew PREP TIME: 15 MINUTES COOK TIME: 70 MINUTES INGREDIENTS: 3 tablespoons olive oil 2 1/2 to 3 pounds boneless veal stew meat, cut into 2-inch cubes 2 tablespoons all-purpose flour 1 (10-ounce) package frozen, peeled pearl onions 3 medium carrots, peeled and cut into 1-inch pieces 1 (14-ounce) can diced tomatoes 1 cup chicken broth 1 teaspoon dried oregano 1 teaspoon salt 1/2 teaspoon ground black pepper 2 teaspoons grated lemon zest 2 to 3 tablespoons fresh lemon juice 2 tablespoons chopped fresh parsley 1 12-ounce package medium-width egg noodles COOKING INSTRUCTIONS: In a 4-quart Dutch-oven, heat the oil over medium-high heat. Cook the veal in batches, lightly browning each piece on 2 sides. Remove to a bowl with slotted spoon. Add more oil to skillet between batches if necessary. Sprinkle the veal with the flour and toss until well-coated. Add the onions, carrots, tomatoes with juice, chicken broth, oregano, lemon zest, salt and pepper to the pot and stir to combine. Return the veal to the pot and stir well. Bring the stew to a boil over medium-high heat. Reduce the heat to a low. Cover and simmer for 1 hour, or until the meat is tender. Stir in the lemon juice and parsley. Simmer uncovered for 10 minutes more, or until heated through. Meanwhile, bring a large pot of lightly salted water to a boil. Add the egg noodles and cook according to the package directions. Drain well. Serve the stew over the egg noodles. Rib Chops of Lamb Parmesan Crusted Veal Cutlet Lamb Kabobs ABOUT OUR PRODUCTS OUR FARMS RETAIL FOODSERVICE RECIPES CAREERS

ABOUTOUR PRODUCTS OUR FARMSRETAILFOODSERVICERECIPESCONTACTCAREERS Lamb Kabobs PREP TIME: 20 MINUTES COOK TIME: 12 MINUTES INGREDIENTS: 1 fennel bulb 1 cup tomato vegetable juice 1 cup orange juice 1/4 cup finely chopped onion 1/4 cup chopped cilantro or parsley 2 tablespoons fennel seed 1 teaspoon salt 1/2 teaspoon pepper 2 pounds American Lamb, boneless leg, cut in 1-inch cubes 1 cup small boiled onions 2 oranges, cut into chunks (with skin) 12-inch bamboo skewers, soaked in water COOKING INSTRUCTIONS: Remove green stems from fennel bulb. Peel off 6 outer layers. Cut into 1-inch squares; reserve. Finely chop remaining fennel. In large non-metal bowl, stir together chopped fennel, juices, onion, cilantro or parsley, fennel seed, salt and pepper. Add lamb cubes, fennel cubes and onions; cover and refrigerate overnight, turning occasionally. Use a 12-inch bamboo skewer to make kabobs by alternating lamb cubes, orange chunks, fennel squares and onions. Repeat, making all skewers. Broil 4 to 6 inches from source of heat for about 10 to 14 minutes, turning once. Rib Chops of Lamb Parmesan Crusted Veal Cutlet Lamb Kabobs ABOUT OUR PRODUCTS OUR FARMS RETAIL FOODSERVICE RECIPES CAREERS

ABOUTOUR PRODUCTS OUR FARMSRETAILFOODSERVICERECIPESCONTACTCAREERS GROUND LAMB Rib Chops of Lamb Parmesan Crusted Veal Cutlet Lamb Kabobs ABOUT OUR PRODUCTS OUR FARMS RETAIL FOODSERVICE RECIPES CAREERS