Brendan Fitzgerald

Brendan Fitzgerald

Irish Heritage Cook

Carnivore since 2023 · Boston, Massachusetts · 6 posts

Brendan grew up in Galway and moved to Boston in 2010. He covers lamb-heavy content — Irish lamb traditions, slow-roasted leg of lamb, lamb shanks, lamb chops — plus the British/Irish butchery cuts (bavette, picanha-equivalent rump). Carnivore since 2023.

Expertise

lambeuropean cuisine

Recipes by Brendan

Sliced teres major steak on a wooden cutting board with rosy medium-rare interior, butter pat melting on top, coarse salt scattered
Teres Major Steak (The Filet's Cheap Twin)

Teres major is a 1 lb shoulder cut as tender as filet mignon at half the price. Pan-sear 3 minutes per side, rest, slice across the grain. 27g protein per 100g.

Sliced smoked corned beef on a wooden board, deep red interior with prominent pink smoke ring under a dark crust, thin slices fanned out
Smoked Corned Beef (Pastrami-Style)

Corned beef brisket soaked 4 hours to remove excess salt, then smoked at 225°F for 5-6 hours to 195°F. The carnivore pastrami — no peppercorn rub.

Sliced smoked leg of lamb on a wooden board, deep brown crust, rosy medium-rare interior, butter glistening on the surface, bone visible at one end
Smoked Bone-In Leg of Lamb

6-pound bone-in leg of lamb smoked at 250°F for 4 hours to 135°F internal. Salt and butter only, no garlic or rosemary. Feeds 8 at $5 per serving.

Frenched rack of lamb sliced between bones on a wooden cutting board, deep brown seared crust, rosy medium-rare interior, white bones standing up, butter glistening on the surface
Rack of Lamb (Carnivore, Salt + Butter)

Frenched rack of lamb seared 4 minutes per side, finished in a 425°F oven to 130°F internal. 25 minutes total. Salt and butter only.

Pan-seared lamb kidneys in a cast iron skillet, split lengthwise with deep brown crusty exteriors, glossy with butter, slight pink at the cut interior, scattered salt
Pan-Seared Lamb Kidneys

Fresh lamb kidneys split, soaked 30 min in salt water, seared in butter for 2 minutes per side. Salt only. Higher in iron than liver, mild lamb flavor.

Eight pan-seared lamb loin chops on a wooden cutting board, deep brown crust, rosy medium-rare interior visible at the cut, T-shaped bones prominent, butter glistening on top
Pan-Seared Lamb Chops

8 lamb loin chops salted and seared in butter for 3 minutes per side. Salt only — no rosemary, no garlic. The 8-minute carnivore lamb dinner.

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