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Craig Rogers wants to know: are ewe a fan of lamb?
Rogers is the shepherd and owner of Border Spring Farms in Patrick Springs, Virginia, where he raises and sells “Certified Naturally Grown" and "Animal Welfare Approved" lamb and sheep to local chefs like Josh Smith and Bryan Voltaggio.
Chew the cud with him, ya herd?
Five Reasons to Eat American Lamb: Craig Rogers
It’s also a time in which shepherds across the America could use a 'thank ewe' or some sign of appreciation for the humble work they do to bring food to your table. Shepherds from the high desert of the Northwest to the Great Plains and all the way to the pastures of the Blue Ridge are now in the throes of the annual ritual of 'lambing,' meaning spring lambs are being born. Shepherds are hard at work to bring to you the freshest, tastiest and best cared for meat. It’s simply lambtastic!"
2. It is 10,000 miles fresher than imported lamb
When searching for the freshest and finest quality meats, you can go to a local farm and see the pastures the animals graze, and see how they are cared for. Farmers take pride in their craft and enjoying sharing the experience with others. So if possible, honor the farmer down the road by buying their lamb, or support your county by looking for lamb from the farms you know nearby, or take pride in your state by looking for lamb that is grown on the grasses you know right at home. But, in the very least, no matter where you are, show some love for American shepherds by buying lamb that says 'American.' This simple gesture will say 'Thank Ewe' to your American shepherd.
No one produces better lamb that the grasses of America, just ask the most decorated chefs in American like Eric Ripert, Sean Brock, Donald Link, John Currence, Linton Hopkins, Nick Stefanelli and many more. They know that American lamb is 'baaaad to the bone.'"
3. Lean on lamb
4. Love meat tender
5. American lamb is elegant yet easy to prepare
During these winter months, it’s nice to make shepherds pie or meatloaf with American lamb and you’ll find it’s that easy to make something satisfying and special. Or, you can toss some lamb shanks into a crock pot before heading off to work with some stock, potatoes and vegetables and you will be greeted upon your return home by amazing aromas and a fantastic, ready-made meal.
For the more adventuresome, add some harissa and common spices to make your own merguez sausage and be transported to northern Africa. Or, perhaps take a boneless shoulder or leg, cut into chunks, and make a stunning curry."
Do you or would you eat lamb? Why or why not? Flock to the comment section.
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