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
