Sandra Keros
The first time my taste buds ever jumped for joy was as a 7 year-old visiting family in Greece. Ahhhh, the aroma and flavor of fresh lamb chops, thin and char-grilled to perfection, was absolutely amazing.
Ever since then, I have been trying to replicate those recipes on my own (I'm still dreaming of the chance to go back to Greece to learn them first-hand) and share with friends and family stateside.
Amazingly, you can get EXCELLENT quality lamb from a number of wonderful sources here in Northern California. I mean the kind of flavor that brings me exactly back to the place I was with the first lamb chop on my plate, digging in as a messy-faced kid and asking for another.
And wouldn't you know it that Spring is the best time to eat it. Why? Because the rains have made the hillside grasses green with vitamins and nutrients that the lamb chomps on to its content. Better food (i.e., grass) means better meat. Mmmm.
If you're hosting Easter lamb at your home, or know someone who wants a good source of lamb raised the right way, an excellent, reliable source that ships is the Golden Gate Meat company, which features Don Watson's lamb from Napa Valley (he serves Kokkari, Mustard's Grill, among others). The best and most reasonably priced source I have found is by going directly to a 20-year veteran lamb farmer, Donna (don't know her last name - don't need to), who owns a 5-acre farm in Sonoma (you pick it up - a very fun trip).
Check out these sources below:
Golden Gate Meat Company -
http://www.goldengatemeatcompany.com/retail.html
Donna's delicious lamb -
2dtappan@comcast.net
Bi-Rite Market -
http://www.biritemarket.com/1.html
For my Facebook friends, check out recipes, my blog and more at www.SandraKeros.com.
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