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Tortellini Soup
Cut of Meat: 5L Pork Sausage - Order yours HERE!
Serves: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
- 1 lb 5L pork sausage
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup heavy cream
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 1 package (9 oz) refrigerated cheese tortellini
- 2 cups fresh spinach or kale, chopped
- Grated Parmesan cheese, for serving
Instructions:
- In a large pot, heat olive oil over medium heat. Add the 5L pork sausage and cook until browned, breaking it up into smaller pieces.
- Add the diced onion and garlic to the pot and sauté until softened, about 3 minutes.
- Stir in the chicken broth, diced tomatoes, and Italian seasoning. Bring the mixture to a simmer.
- Reduce the heat to low and stir in the heavy cream. Season with salt and pepper to taste.
- Add the tortellini to the pot and cook according to the package instructions, usually about 5-7 minutes.
- Stir in the spinach or kale and cook for another 2 minutes, until the greens are wilted.
- Serve hot, topped with grated Parmesan cheese.
Roasted Leg Of Lamb
Cut of Meat: 5L Leg of Lamb - Order Yours HERE
Serves: 6-8
Prep Time: 15 minutes
Cook Time: 2 hours
Ingredients:
Instructions:
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Preheat the oven to 350°F (175°C).
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Prepare the leg of lamb:
- In a small bowl, combine garlic, rosemary, thyme, olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Rub the mixture all over the leg of lamb, ensuring it's well coated.
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Roast the lamb:
- Place the leg of lamb in a roasting pan or oven-safe dish. Pour the broth around the lamb.
- Roast uncovered in the preheated oven for 1.5 to 2 hours (depending on the size of the lamb and desired doneness). Use a meat thermometer to check the internal temperature: 135°F (57°C) for medium-rare, or 145°F (63°C) for medium.
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Rest and serve:
- Remove the leg of lamb from the oven and cover loosely with foil. Let it rest for 15-20 minutes before carving.
- Serve with the pan juices drizzled over the slices of lamb.
5L Desserts
Sweeten up your day with our collection of dessert recipes. From simple treats to decadent classics, these desserts are the perfect way to end any meal.
5L Sides
Every great meal deserves a perfect side dish. From classic comfort foods to fresh, seasonal vegetables, our side recipes complete your plate and complement any main course.
5L Pork Recipes
Our pork recipes bring out the rich, savory flavors of every cut. Whether it's slow-cooked, grilled, or roasted, these dishes are sure to satisfy with tender, flavorful pork that shines in every meal
Beef and Noodles
Cut of Meat: 5L Beef Chuck Roast - Order yours HERE
Serves: 6
Prep Time: 25 minutes
Cook Time: 3 hours (includes time for beef and noodles)
Ingredients:
- 2 lbs beef chuck roast
- Salt and pepper (to taste)
- 2 tablespoons olive oil
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
- 4 cups beef broth
- 2 sprigs fresh thyme
For the Homemade Egg Noodles:
- 2 cups all-purpose flour
- 3 large eggs
- ½ teaspoon salt
- 1 tablespoon water (if needed)
Instructions:
- Preheat your oven to 325°F (160°C).
- Season the beef shanks generously with salt and pepper.
- Heat olive oil in a large oven-safe pot over medium-high heat. Sear the beef shanks on both sides until browned, about 4-5 minutes per side. Remove and set aside.
- In the same pot, add onions, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for another minute.
- Pour in the beef broth, wine (if using), and diced tomatoes. Stir and bring to a simmer.
- Return the beef shanks to the pot, nestling them into the liquid. Add rosemary, thyme, and the bay leaf.
- Cover the pot with a lid and transfer it to the oven. Braise for 2 ½ to 3 hours, or until the meat is tender and falling off the bone.
- Remove the herbs and serve the beef shanks with the braising liquid spooned over top.
Braised Beef Shanks "Osso Buco"
Cut of Meat: 5L Osso Buco - Beef Shanks - ORDER YOURS HERE
Serves: 4
Prep Time: 15 minutes
Cook Time: 3 hours
Ingredients:
- 4 5L Osso Buco
- Salt and pepper (to taste)
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional)
- 1 can (14.5 oz) diced tomatoes
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
Instructions:
- Preheat your oven to 325°F (160°C).
- Season the beef shanks generously with salt and pepper.
- Heat olive oil in a large oven-safe pot over medium-high heat. Sear the beef shanks on both sides until browned, about 4-5 minutes per side. Remove and set aside.
- In the same pot, add onions, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for another minute.
- Pour in the beef broth, wine (if using), and diced tomatoes. Stir and bring to a simmer.
- Return the beef shanks to the pot, nestling them into the liquid. Add rosemary, thyme, and the bay leaf.
- Cover the pot with a lid and transfer it to the oven. Braise for 2 ½ to 3 hours, or until the meat is tender and falling off the bone.
- Remove the herbs and serve the beef shanks with the braising liquid spooned over top.
Welcome to the 5L Meat Shop Recipes!
At 5L Meat Shop, we're passionate about bringing the best ranch-raised meats from our family ranch to your table. As a ranch mom, wife, and home cook, I know the importance of making mealtime easy, delicious, and full of flavor for busy families like ours.
This blog is where you'll find all the recipes we've shared in our emails, from quick and simple weeknight dinners to special meals that highlight our premium meat cuts. Whether you're looking for something classic or new ways to prepare your favorite cuts, we've got you covered.
Our recipes are created with real-life ranch families in mind—hearty, wholesome, and meant to bring people together. To make it even easier for you to find exactly what you’re looking for, we’ve organized the recipes into categories. Whether you’re in the mood for a quick dinner, a slow-cooked roast, or a BBQ favorite, you can browse by category and discover your next go-to meal.
NY Steak and Asparagus
Ingredients:
- 4-8 oz RVM New York Steaks
- 1-2 tablespoons Montreal Steak Seasoning or to taste
- 1 lb asparagus trimmed
- 1 tablespoon avocado oil
- salt & pepper to taste
Instructions:
New York Steak grilling time
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Grease and preheat grill to high heat. Grill steak for 3-5 minutes, flip on the other side and grill for another 3-5 minutes for medium-rare.
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Grill 5 to 7 minutes on each side for medium or 8 to 10 minutes on each side for medium-well.
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Remove steak from the grill and let rest for 5 minutes under a foil paper.
How to Prep Asparagus for Cooking
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First, wash asparagus in a cold water, and snap off the woody ends by bending it with fingers. It usually snaps easily at the bottom where the woody part begins.
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Next, using a zip bag add 1 lb of asparagus, 1 tablespoon of avocado oil, salt and pepper to taste. Zip and mix well, let marinate until ready for grilling.
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Grill asparagus over high heat for 5-10 minutes, or to desired tenderness, turning on the other side once.