Recipe a day
What is Spring Lamb?
Lamb has long served as a symbol of renewal during holidays, but most prized among gastronomes is spring lamb. A typical lamb grows between 6 to 8 months before market, but spring lambs are younger, being best enjoyed between 3 and 5 months of age.
Because the spring lamb has had less time to graze and forage, its flavor is subtler and more delicate than a common market lamb. The “gamey” or robust organ-tinged umami flavor found in a common market lamb is subdued in spring lamb, resulting in a far subtler and delicate tasting meat.
Purveyor Spotlight: Superior Farms
Superior Farms is a consortium of lambers focused on producing the highest quality lamb in the United States. Over 1,000 family farms spanning from Oregon to Minnesota supply Superior with sustainably raised, antibiotic-free lamb. Years of research was put into developing a specialized probiotic formula for Superior’s animals, which helps to support growth and prevent disease without the use of harmful chemicals.
At Superior Farms, the commitment to sustainability is absolute.
Lambers in Northern California commonly let their flocks graze in vineyards. This feeds the lamb while fertilizing vineyard soil and culls fire-prone territory of excess brush.
“We look at ourselves as stewards of the land,” says Stephen Osguthorpe, a lamber from Utah who works with Superior. “If we take care of it, it will take care of us.”
That tradition of respect carries through to Superior’s corporate practices. Their plant in Dixon recently installed a wind turbine and solar power system that provides 95 percent of the facility’s power, reducing their dependence on fossil fuels and gasoline.
Superior’s commitment to sustainability and quality truly produces an extraordinary spring lamb. To make your Easter Holiday a memorable gastronomic occasion, book a class with us and learn how to treat this delicious product with the same respect and care that went into raising it.