*from ABC's The Chew
Our lamb sausage goes great on everything! From a pizza topping to served hot out of the smoker, you can't go wrong. Subtle spicing is just enough, but not too much to overpower the mild lamb flavor that the meat is so well known for. For something fresh and new to fit the summer time perfectly, try out this refreshing recipe with hummus and tabbouleh.
*from Cook's Illustrated
Our grass-fed Katahdin lamb is well known for its mild flavor and for that reason, you don't need much seasoning when it comes to cooking lamb. The meat carries such excellent flavor, we hate to mask it too much behind heavy seasoning. Try out this simple recipe to enjoy a restaurant quality feast.
*from NY Times Cooking, by Aleksandra Crapanzano
Easter is just around the corner, and in many households, roasted lamb is on the menu. If you are looking for a fresh way to prepare your traditional leg of lamb, check out this recipe from the NY Times Cooking page. It is guaranteed to have your guests asking for seconds.
"Hearty and traditional Irish lamb stew. It's best to refrigerate the stew overnight, and reheat it the next day for eating. This soup 'ages' well!"
This is a perfect dish with the Nor'easter rolling in and St. Patrick's Day coming up! This recipe is made to serve about 10 people, scale accordingly for smaller groups.