If you’re one of those folks who have never been privileged to taste pastured lamb and wonder what the hoopla is about, we’re gonna let you in on the secret!
Did you know that there’s Lamb CAFOs?
When we think of Concentrated Animal Feedout Operations, it’s more likely that beef spring to mind instead of cute woolly lambs. But they do. Lambs crowded in feedlots taking looong rides from western Kansas to California for slaughter and distribution.
Or maybe you’ve seen restaurants bragging on their New Zealand Lamb. Well, New Zealand has an excellent reputation for lamb because….. they are GRASSFED. Like ours. Only without the fossil-fuel-consuming ocean ride!
So… how do you cook Lamb?
Once again, Hilary to the rescue (with an amazing, simple pasta dish!) You may have met Hilary at market this summer, but if you didn’t you certainly saw the fruits of her labor! Our amazing Yale intern took the market trailer under her wing and ensured that y’all had a steady supply of quality meats during the pandemic.
She’s returned to college, but her influence is still very much at Cedar Valley Farms. With this flavorful Mouton Sausage back in stock, my mind immediately flew to this special pasta dish: super simple but packed with flavor! Featuring veggies you can still get at market! The bold flavor of our Mouton pairs well with the kale and feta.
I whipped this up after I’d donated blood: iron rich red meat and kale plus tomatoes – which are known to accelerate iron absorption!
Cedar Valley Farms benefitted from two fantastic interns this summer; Hilary is on the left and Cecelia is on the right.