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I've never been a big meat cooker, mostly sticking to ground beef and chicken breasts, but I just recently joined a meat and dairy CSA.  Once a week I receive pasture raised eggs, milk and then two pounds/cuts of meat.  This can be from any of the animals they raise which are cows, pigs, goats, lamb, chickens, ducks, or turkey.  My first week I received turkey legs and a boneless turkey breast which my normal cookbook collection was able to help with, but this past week I received lamb shoulder chops and a mini pork belly....which is way outside my wheelhouse.  Does anyone have any suggestions for a good meat cookbook?  It seems like most of the ones I've looked at so far were more for people who were looking to butcher their own meat but are light on recipes.

Thanks!

The River Cottage Meat book is fantastic - really detailed. Starts with some fairly confronting stuff about meat production and slaughter, but has good recipes and really detailed how-tos on meat timings and so on.

Molly Stevens' two books All About Roasting and All About Braising are both great.  The Cook's Illustrated books are always reliable - they have a new one coming out in 3 weeks called The Cook's Illustrated Meat Book.

The other thing to remember if you get stuck without a recipe in your cookbooks, is our Online Recipe collection. 150,000+ great recipes from cookbooks, magazines and the best online content.  There are over 500 recipes for pork belly, 42 recipes for lamb shoulder chops and 300 recipes for lamb chops.

That's lovely, a meat and dairy CSA. I always have some problems sourcing good meat - I found some web adresses that will send frozen meat to my home, but it's always big chunks of the same animal so I have to finish my beef to make room in the freezer for pork - and the other way round.

Anyway, I second the River Cottage Meat book. Excellent and varied. I also use Barbara Kafka's Roasting a lot, and depending on what kind of cuts you expect to get, Jennifer McLagan's Odd bits can come in very useful too. BTW, Odd bits isn't just about offal/variety meats, it is about all the less current cuts.

Thank you so much for the suggestions!  It is much appreciated!  This week's delivery was lamb shanks, another new endeavor! =)

The Time Life Series The Good Cook has individual volumes devoted to types of meat.  You can get them for a few dollars each from eBay, church sales, etc.  Your situation is different, but I like them particularly because you can buy only the types of meat you eat, like poultry or lamb.

Have you already checked out the 232 online recipes for "lamb shanks" on EYB?  There are some very enticing ones there -- I may have to get myself some lamb shanks for New Year's!