There’s a lot of confusion when it comes to lamb steaks, or are they chops? Step into a butcher shop or grocery store, and you might find a blade chop, leg steak, lollipop or saddle chop. Have I already got you confused? But not every lamb steak is created equal. ...they come from different parts of the animal with very different textures, flavors, cooking techniques, and pricing.
Read MoreIt’s shocking how much baggage lamb has as a protein, especially in the United States. Sometimes I feel like I’m the official Lambassador in our shop, spouting to anyone who will listen, the virtues of our fantastic 100% grass-fed, antibiotic- and hormone-free Emigh Lamb. So here is a small attempt at dispelling a few of the worst myths about my favorite protein.
Read MoreIt’s become a bit of a tradition for my family to visit with my wife’s aunt just outside of Aix-en-Provence each summer. This Saturday, I’ll pack up the wife and kids and whisk them away from all the crazy in California for a few weeks. While there, I will continue to blog, but with a bit of French flare, a lot more photos, and probably a baguette and glass of wine (or two) in my belly.
Read More
