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A young sheep, generally between 5 to 12 months of age. Lamb meat is lean with a distinctive flavor....

A cooking utensil that creates pressurized steam to cook foods. A traditional pressure cooker consists of a steel pot with an aluminum base, a locking lid containing an airtight seal, and a removable safety valve (on older models) that attaches to the lid or a built-in value with easy to read pressure markings (newer models).

A small electric appliance that slowly cooks food with a low, moist heat. This piece of cookware allows food to be prepared at a consistent low temperature and is designed to cook for a period of six to twelve hours.

A cooking bag manufactured with heat tempered plastic enabling it to withstand the high temperatures of an oven.

Turn your basic slow cooker into a programmable unit by purchasing a programmable timer module. This module plugs into an electrical outlet and then the slow cooker is plugged into the module.

A controlled method of cooking foods by heating the air within a lidded pot to a very high temperature (above the boiling point), allowing air pressure and steam to build inside and cook foods faster at higher temperatures.

The process of letting meat rest after cooking. Since meat continues to cook when removed from any heat source such as an oven, it has become referred to as Carryover Cooking or giving food a rest, a time during which the temperature of the meat increases 5 to 15ºF.

The process that occurs as food continues to cook despite being removed from the oven, the stovetop, the grill, or a roasting fire.

Meat that has been cooked for a period of time that is considered to not be long or short, leaving the center sliightly warm and somewhat dark pink to dark in color.

A type of egg that is cooked in the shell until the yolk and the white are completely solid. In order to accomplish this use fresh eggs that are warmed to room temperature.

The meat from a mature sheep, which is an animal that is 2 years old or older. The meat from sheep up to 1 year old is referred to as lamb and from 1 year to 2 years is called yearling meat.

Beginning as a common type of porridge during early British times Burgoo was made from oats, but has changed over the years as different ingredients created different versions of the original recipe.

A device in which food is exposed to smoke and low temperature heat for the purpose of perserving and enhancing the food with a variety of distinctive smoky flavors.

An herb, which is actually an evergreen plant native to the Mediterranean region but cultivated throughout Europe and America.

A term customarily applied to the meat of a pig that is under a year old. The pig carcass is generally split into two sides of pork; each consisting of four primal cuts known as the shoulder, loin, leg/ham, and side/belly.

A creamy yellow, long root vegetable that resembles a carrot. The Parsnip has a rich sweet nut-like flavor and can be boiled, fried, glazed, creamed, and used as an ingredient for soups and stews.

A spice that is derived berries grown on pepper plants, such as the Piper nigrum, Piper longum or the Piper retrofractum plants.

A soft, sweet, thin-fleshed food item with many small, edible seeds. Although the Fig is most often considered to be a fruit, it is actually a flower that is picked for eating.