From the Field – Spring Lamb

Just this morning Don Watson showed up with four, first of season spring lamb, about 90 days old.  We’re hanging them for a few days to help tenderize the meat & plan to have them on the menu starting Saturday night (remote possibility not until Sunday).  They’ll be on the menu through Tuesday or Wednesday.

And good news for chanterelle fans.  Last time we sent out a notice about Malcolm’s chanterelles we sold out early.  Malcolm stopped by last night with 20 pounds of absolute beauties & they will be on the menu in a conserva tonight & tomorrow.

2 Responses to “From the Field – Spring Lamb”

  1. Saddleshoos

    This was delicious! I love the way the mint was used.

  2. Bob Klein

    Thank you Saddleshoos, we’re still trying to figure out things like responding to comments. It’ll get swifter, I’m sure-I hope.