Delicious meat recipes for you and your family.

Grilled Chicken Breasts
4 skinless chicken breasts
50ml olive oil
Juice of 1 lemon
Olive oil for frying
60g butter
20 fresh sage leaves

Marinate the chicken breasts in olive oil and lemon juice for 1-2 hours. Preheat the oven to 180 degrees Celsius. Heat a large pan over medium heat and add some olive oil. Fry the breasts until browned on both sides, then place in a baking dish and bake in the oven for 5-7 minutes. In the mean time, return the pan to the stove and melt the butter. Add the sage and cook until the leaves are dark brown and crispy. Slice the chicken breasts and spoon some sage butter over each one.

Simple Roast Chicken
1 1,5kg farm or free-range chicken
3 cloves garlic, peeled and crushed
Sea salt and black pepper
30 g butter

Preheat the oven to 200 degrees Celsius. Wash the chicken and pat it dry. Place the chicken in a roasting pan and smear with the garlic, season with salt and pepper and spread butter over each breast. Roast for an hour until the skin is crispy and the chicken is cooked.

Roast pork with sage and rosemary
2kg boned loin or leg of pork
20 sage leaves
2tsp rosemary leaves
115g butter
3garlic cloves
300ml white wine
Salt and pepper

Cut off any fat and rind from the pork. Chop the sage and rosemary leaves finely and rub them into the meat with salt and pepper. Melt half the butter in a casserole dish and brown the meat thoroughly on all sides. Then pour off the fat and add the wine and the butter. Bring to the boil and then cook covered in a preheated oven for 60-75 minutes on 160 degrees Celsius.

Roast lamb with parsley and rosemary
1 leg lamb about 2kg
3 tbsp chopped parsley
1 garlic clove
2tbsp rosemary leaves
Olive oil

Rub the leg all over with the olive oil and salt. Put the herbs and garlic in a bowl and spread them over the lamb. Roast the leg in a preheated oven on 180 degrees Celsius for 1,5 hours-2 hours.