Steven Lamb

Steven Lamb

Steven Lamb is a curing & smoking expert, teacher, presenter, culinary consultant and award-winning author.

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venison biltong

Venison is the perfect ingredient for making this field snack of venison biltong from South Africa. The lean, long grain strands of haunch lend themselves to the cured, bendy brittleness…

cider brined pheasant

One of the few criticisms thrown at game meat is that it can sometimes have the propensity to go dry after cooking. This is especially true of pheasant if it…