Well before the buds bloom on the trees, the earliest sign of spring on many farms across the Valley is the cry of newly-born lambs[...]
In many traditionally English-speaking nations, the term “lamb” applies specifically to meat from sheep less than a year old, while “mutton” refers to meat from[...]
The average American eats only about a half pound of lamb per year — compare that with around fifty pounds of beef and close to[...]
Winter days call for warming food, and lamb fits the bill. Stews and roasts and spicy kebabs warm the kitchen and the belly both. On[...]
We’ve pulled together tasty recipes from Local Hero members around the Valley, with a focus on classic dishes that scream spring.
Fresh Pea Soup: via Brookfield[...]