Well it’s almost been a week since we received a lamb from farmer Tad of Featherbrook Farm in Raynham, MA.

We have sold out of the chops and the loin. We still have limited lamb leg, which we roasted (really- it’s sous vide) for the Lamb Sandwich on our lunch menu.

Our final dish is only on our dinner menu:

Fried Potato Cups filled with Braised Lamb, Roasted Roots, Crushed Olives, Pickled Cauliflower, Marcona Almonds, Goat’s Milk Feta and Mint Salsa Verde

The potato cups are baked, scooped-out and then fried to order, using organic potatoes from Atlas Farm in Deerfield, MA.  The roasted roots are carrots, Macomber  turnips, celery root and watermelon radishes; all from local farms.  We pickled the Kimball Fruit Farm cauliflower last summer.  And, the goats milk feta is from Vermont Creamery in Websterville, VT.

Enjoy it while it lasts…

We haven’t cooked duck in a long time…I think that’s next!