2 pounds boneless beef shoulder
2 pounds boneless lamb shoulder
1 whole rabbit
10 tablespoons olive oil
10 sprigs fresh thyme, leaves picked and chopped
5 sprigs fresh rosemary, leaves picked and chopped
5 sprigs fresh sage, leaves picked and chopped
Kosher salt and coarsely ground black pepper
3 small rutabagas (billiard ball size)
3 yellow beets
1 satsuma (a mandarin or an orange will also work)
2 teaspoons whole black peppercorns
1/4 cup fresh rosemary leaves, roughly chopped
3 garlic cloves, roughly chopped
1/4 cup organic (unsprayed) fresh rose petals, cut into julienne (dried edible rose petals can also be substituted)
1/4 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
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