I asked the internet where my favorite wine label, Rombauer Vineyards, intersected with lamb. Here is Rombauer’s recommendation.
“[W]e have to report that you are officially missing out if you haven’t tried browning lamb shanks and then slow-cooking them in a mixture of garlic, onions, spices, and a hearty splash of white wine, stock, and tomatoes.”
Customers Max and Fiona bought a small lamb last spring. Not only did they make the trip from St. Charles, they carried the lamb home alive, harvested it, and barbecued it over wood. Continue reading →
My sister Stephanie was nice enough to share her improvised recipe for sautéed and smoked lamb.
burgers. I have not tried it yet, but am passing it on for your consideration.
I mean, smoked lamb AND feta! Can you get enough sheep in your life?! Continue reading →
I’m pleased to pass on this wonderful lamb recipe, which my family and I tried on our first dorper lamb.
Though the distinct qualities of tenderness and taste could have easily stood on their own Continue reading →