DAY 1, Signed by Nature : Sustainable Sheep and Goat Breeding - Cooking with sheep and goat meat

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Part 1: Documentary-Sustainable production of sheep and goat meat
Description: Documentary with famous Greek presenter Elias Mamalakis as our host, accompanied by two European food bloggers, Lena Flaten and Niki Theunissen. Their journey to the Greek countryside helps us discover the benefits of sustainable sheep and goat breeding for nature, animals and humans.
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Part 2: From farm to fork! A delicious by Michelin Starred Chef Lefteris Lazarou (Chef Lefteris Lazarou + Chef Nikos Fotiadis) (Lamb chops with celeriac puree)

Description: Cooking Show Lamblicious!: Michelin Starred Chef Lefteris Lazarou presents ta delicious recipe made with lamb that was breeded sustainably.
Lamb chops, celeriac purée, fresh thyme, Kalamata extra virgin olive oil
Ingredients for 4 portions

Rack of 8 lamb chops frenched, per 2pcs
70 grams of olive oil
60 grams of Florin peppers
16 pcs. Peeled cherry tomatoes cut in half
10 g of fresh thyme
2 cloves of garlic
70 g Beef broth
5 g Salt
50 g of celery root puree

Heat the olive oil in a pan. Add a little salt and half the thyme. After oiling the chops, place them in the pan and sauté them until they turn brown on both sides.
Then add the cherry tomatoes, the Florin pepper and the rest of the thyme. Add the broth. Remove the pan from the heat and place it in the oven. Be careful if the pan has a plastic handle, you should transfer it to a baking tray. Bake at 180 degrees for about 20 minutes.
Remove from the oven and then add a little celery root puree to bind the sauce.
Put the puree in a circle on a plate and pour in the sauce and place the chops on top. Garnish with a few oregano leaves.

Part 3 :From farm to fork! A delicious by Michelin Starred Chef Lefteris Lazarou (Chef Lefteris Lazarou + Chef Nikos Fotiadis) Lamb bites with stamnaggathi and kumquat)
Description: Cooking Show Lamblicious!: Michelin Starred Chef Lefteris Lazarou presents ta delicious recipe made with lamb that was breeded sustainably.
Lamb bites, Stamnaggathi wild herbs, kumquat from Corfu
Ingredients for 4 portions

1 kg lamb leg deboned, cut into medium pieces
10 pcs. of Kumquat in slices
100 grams of olive oil
200 g Beef broth
3 bay leaves
15 grams of french parsley
10 pcs peeledcherry tomatoes cut in half
1 lemon (juice and zest)
10 grams of salt
2 grams of fresh oregano
60 grams of Florin Pepper
Heat the olive oil in a pan and sauté the onion. Then add the Florin pepper and the meat. Saute until it turns brown on all sides. Add the broth and bring to a boil. Place the bay leaves, the kumquats, the zest and the lemon juice, the oregano, the french parsley and the cherry tomatoes. Add salt and cook on low heat until the meat is tender. Once it is ready, remove from the heat.
For the stamnagathi
50 g Olive oil
1 kg of stamnagathi
70 g Chives
6 pcs. Of Kumquats in slices
3 grams of salt
In a saucepan with salted water, blanch the stamnagathi and cool it under running water.
Heat the olive oil in a pan and sauté the onion. Add the stamnagathi, salt and kumquats. Stir until everything is sautéed together.
Composition
Place the stamnagathi on a plate and then the meat. Pour some sauce. Garnish with a few spearmint leaves.

More Info
Signed by Nature is a European programme promoting European sustainable sheep and goat farming in Greece, Germany and Sweden, run by the National Interbranch Meat Organization (EDOK). The duration of the campaign is 3 years and its aim is to inform professionals and consumers in Greece, Germany and Sweden for the benefits of sustainable sheep and goat breeding, while at the same time teaching them to recognize the quality of goat and sheep meat produced in the EU. Official website:https://signedbynature.eu/en/
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EDOK is the first interbranch organization of its kind and is part of the European Commission's broader strategy for the promotion of interprofessional activities. EDOK promotes the dialogue between, both the members and the institutions, in order to facilitate those interventions that will benefit the growth of its members and the entire Meat Sector.https://edokhellas.com/
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