Our most requested specialities are now yours to try at home.

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Golden Lamb Celery Seed Dressing

½ Cup Sugar
1 Teaspoon Dry Mustard
1 Teaspoon Salt
1 Teaspoon Celery Seed
½ Teaspoon Grated Onion
1/3 Cup Vinegar
1 Cup Salad Oil

Mix all dry ingredients. Add onion. Add small amounts of oil and mix well. Add vinegar and oil alternately, ending with oil.

Sister Lizzie’s Shaker Sugar Pie

2 Tablespoons Butter
1 Cup Brown Sugar
2 Cups Light Cream
1/3 Cup Flour
1 Teaspoon Vanilla
Nutmeg
9” Unbaked Pie Shell

Thoroughly mix flour and brown sugar and spread evenly in the bottom of unbaked pie shell. Add cream and vanilla. Slice butter into pieces and distribute evenly over top of pie. Sprinkle with nutmeg. Bake in 350 degree oven for 40-45 minutes or until firm.

Braised Lamb Shanks
This dish is one of the few entrees which is served both lunch and dinner at The Golden Lamb. Lambshanks, though difficult to find, are a flavorful, meaty cut of lamb often ignored by most people. The braising of the lambshank (cooking in liquid) gives it a tenderness and flavor that makes the entrée one of the most popular at The Golden Lamb.

4 Lamb Shanks (10-14 oz. size)
½ Cup Whole Baby Carrots
1 Cup Fresh Mushrooms
½ Cup Celery cut in 1” x ¼ “ pieces
2 Tablespoons Tomato Paste
¼ Teaspoon Rosemary Leaves (finely chopped)
1/8 Teaspoon Thyme Leaves
1 Bay Leaf
¼ Teaspoon Pepper
1 Clove Fresh Minced Garlic

1 Quart Lamb Stock, Beef Stock or Boullion salted to taste.

Season Lambshank with salt and pepper. Brown in braiser. Add fresh vegetables and brown also. Discard grease. Add tomato paste, spices and stock. Cover and braise until well done, about 1 hour at 350 degrees. Skim off fat occasionally. Sprinkle with fresh parsley and serve.

Autumn Baked Butternut Squash

3 Cups Diced Butternut Squash
(boil for 10 minutes, drain)
¼ Cup Butter
¼ Teaspoon Salt
1-1/2 Tablespoons Butter
½ Cup Apple Cider or Juice
1 Tablespoon Brown Sugar
Dash of White Pepper
1 Sliced Jonathon Apple
¼ Cup Granulated Sugar

1 Cup Cornflakes
¼ Cup Chopped Pecans
½ Cup Brown Sugar
2 Tablespoons Butter

Season drained squash with ¼ cup butter, 1 tablespoon brown sugar, cider and ¼ teaspoon salt and pepper. Heat 1-1/2 tablespoons butter in skillet. Add sliced apple. Sprinkle with ¼ cup sugar, cover and simmer over low heat until barely tender (about 5 minutes). Spread in a 3 qt. casserole: squash with apples. Mix cornflakes with pecans, ½ cup brown sugar and melted butter. Sprinkle over squash. Bake 30 minutes at 350 degrees.