EASTER LAMB: AS THE SEASON TURNS, LAMB OFTEN BRINGS SAVOR TO CELEBRATIONS.

March 28, 2015

EASTER LAMB

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AS THE SEASON TURNS, LAMB OFTEN BRINGS SAVOR TO CELEBRATIONS.

The leg is a favorite for Easter.

The recipe on our website essentially offers the following for a 4 lb leg: 450 degrees for 20 minutes, 325 for another 50. If it is too rare, give it another 5 - 10 minutes, but not more. Let sit for 15 minutes before carving.

The rack-of-lamb provides a fun and easy preparation. Cut the rack between the bones, creating individual chops, and then pan-fry or grill them. Several minutes per side and they are done. Eat with fingers or fork. Delicious and tender.

The shank is fabulous slow-cooked. It responds to most recipes, and we have one to share, which has not made it to the website yet. We’d be happy to send it to you.

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Eggs have returned to our larder. We will have plenty for this Sunday

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Fresh farm eggs.

The culvert was fixed and the cows are still on rations. Mark your calendar for a farm tour Saturday May 30 from 11- 3.

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Fresh farm eggs.

The culvert was fixed and the cows are still on rations. Mark your calendar for a farm tour Saturday May 30 from 11- 3.

In effort to serve you better, we are interested in your reflections on your experience with Grassroots

Farm & Foods. We have composed a brief on-line survey to complete, if you would be so kind. It is found at:

http://bit.ly/grassrootsfarms

On-line ordering is available at:

http://grassrootsfoods.biz/on-line-purchasing, for next delivery being

Wednesday April 8. We are also restocking at Keegans, for your convenience.

Thank you.

Drausin & Susan

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