This past summer Doug and I had the opportunity to savor grass-fed
local (to upstate NY) lamb from Heather Ridge Farm that was clean, mild in flavor, and just – oh, so
good! Doug turned the cubes of meat into probably the best-tasting shish kebab
we’d had in a very long time. It reminded us of the American lamb we used to
find more readily in years past, but have trouble locating in our markets
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