We’ve got local pastured lamb in house now, for the first time. Like the local pastured goat we serve, it comes from Ron & Cheryl Lange in Fallbrook.
Right now we’re serving the lamb as sopes with fairytale pumpkin puree and pineapple-red pepper salsa. We’ll also be grilling the leg and serving it with dinosaur kale and cracked wheat. I had some this afternoon and it was delicious.
The only local USDA processor that takes independent meat has shuttered, so this run of lamb and goat may be the last local meat we get for a while. We’ve heard there may be another plant opening in the next couple months, but I don’t have any more details than that, so we’ll see.
Oh, also I finished Michael Pollan’s new book, and while I’ll sum up some of my favorite parts later, I can start by heartily recommending it to, well, basically anyone who cares enough about food and their own health to be reading this blog.