Game for this

Lamb is an underloved meat. Maybe it’s because the animals are so cute when they’re alive, but it’s worth noting they’re not mass-produced like beef or chicken. It’s common to find local, pasture-raised lamb from farmers like Emigh Lamb in Dixon and Skyelark Ranch in Brooks. Spring lamb is best cooked simply: a rub of oil, garlic and salt; then a quick sear in the pan or on the grill, leaving it pink and juicy inside. Citrus and fresh herbs make ideal companions as sauces or pestos, as do salty ingredients like Kalamata olives and feta cheese.