Recipes for conscientious carnivory from friends of Feather and Bone.

These recipes come from our community, the people with whom we interact at every turn in our business. Chefs, butchers, farmers, activists and domestic cooks from all walks of life — a democratic stew of people, united by a love of good food and a determination to make compassionate food choices that support a healthier planet. Their recipes are as diverse and individual as they are and cover all parts of the animal, ranging from simple to complex.

Start with rendering fats and simmering broth, then try Norwegian shanks, South Indian goat fry, pig’s ear banh mi or vitello lingua tonnato and finish with a whole roasted Greek lamb on the spit. There’s something here for everyone.