Recipe Box

Lamb

Photography By | Last Updated July 09, 2018
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Kitchen Table Bistro's Lamb Shank with Spring Vegetables and Soft Polenta.

In the 19th century, Vermont was home to more than a million sheep, or about six times the population in that era. While the numbers may be less dramatic today, we are fortunate to have dedicated farmers committed to sustainably raising these ruminants for both meat and wool. Sheep are perfectly suited to our lush pastures, temperate climate and varied topography. Check out the Vermont Sheep and Goat Association website to find a farm near you that offers lamb for sale. The meat is a rich source of high-quality protein packed with iron, zinc, B12 and omega-3s.

Here are two recipes from local restaurateurs, Sigal Rocklin, executive chef of The Reluctant Panther Inn & Restaurant in Manchester and Lara and Steve Atkins, chef-owners of the Kitchen Table Bistro in Richmond.

Kitchen Table Bistro's Braised Lamb Shank with Spring Vegetables and Soft Polenta

Kitchen Table Bistro's Braised Lamb Shank with Spring Vegetables and Soft Polenta
We invited two chefs to share their favorite preparation of this succulent meat that heralds spring. This is Lara and Steve Atkins are chef-owners of the Kitchen Table Bistro in Richmond,...

The Reluctant Panther's Pistachio-Stuffed Lamb Loin

The Reluctant Panther's Pistachio-Stuffed Lamb Loin
 We invited two chefs to share their favorite preparation of this succulent meat that heralds spring. Sigal Rocklin, executive chef of The Reluctant Panther Inn & Restaurant in...