In Season: Spring Lamb

In Season: Spring Lamb

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Kathryn Hill
Mar 10, 2008

At the Ferry Building Farmer's Market on Saturday, we saw a lot of fresh, organic spring lamb being sold by local farmers.

The farmers were conscious about not wasting the animal; all edible parts were being offered, from the meat to the organs to the bones. Some farmers were also selling yarn balls of spun lambswool for knitting. We applaud their sustainable business practices.

Lamb is a traditional Easter main course in many cultures. Lamb comes from the meat of sheep that are less than a year old, and can be stewed, roasted, grilled. It is a versatile meat that has a strong, distinctive flavor. A few recipes from our archives to try are:

(Image by Kathryn Hill)

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