If you're ready to take on the wide world of home butchering, make sure you pick up a copy of The Meat Hook Meat BookTom Mylan, co-owner and executive chef at the Brooklyn sustainable butcher shop wrote this formidable tome that's equal parts butchery handbook and recipes  for that which you just butchered, all by yourself. Now, fire up the wok.

This spicy, fragrant dish, with origins in Northwest China, is not for wussies. For those not familiar with the “tingling” effects of Sichuan peppercorns, they basically make your mouth go a little numb and throw off your sense of flavor (and balance) a bit. Still interested? We hope you are, because when the peppercorns are married with a beautiful leg of lamb and earthy cumin, there really isn’t stopping your dinner party from becoming a real international food party. Wine might just be required. But what to drink? Well, our wine columnist has you covered.

Also see: For Brooklyn Butcher Tom Mylan, It’s Grill Big Or Go Home

Reprinted with permission from The Meat Hook Meat Book