Denver, Co (PRWEB) December 05, 2013
For America’s 80,000 lamb producers, raising local lamb is a family affair sustained by generations of shepherds passing values and best practices to their kin. And, for many of those shepherds – along with the chefs they serve – featuring American-raised lamb at the holiday table is a cherished custom that defines the season.
“For our family, serving lamb is a tradition that transcends trends,” says Chef John Critchley of Bourbon Steak D.C. “American lamb is the centerpiece of our holiday meal. The cut or preparation may change, but local lamb always takes center stage.”
This year, Critchley is serving a Roast Leg of Lamb with Yukon Potato Soufflé and Onion Gravy at his feast. “A boneless leg of lamb offers the versatility and rich flavor that’s essential to the holiday meal,” he says. “It’s a simple preparation, but the end result is a special dish fit for the occasion.”
Chef Critchley sources his lamb from shepherd Craig Rogers of Border Springs Farm, located in neighboring Virginia. After meeting several years ago, Rogers and Critchley formed a close relationship through their shared values, including a desire to honor the animal. “I’ve seen first-hand how much attention, energy and emotion Craig pours into caring for his flock,” Critchley says. “His passion is the very reason I serve his lamb every holiday season, and year-round at my restaurant.”
From America’s pastoral grasslands to high country meadows, American shepherds raise lamb in nearly every U.S. state. While ranching methods vary by flock size, region and feed, their hands-on involvement from pasture-to-plate is consistent, says Megan Wortman, executive director of the American Lamb Board.
“Get to know your local shepherd or lamb supplier this holiday season,” Wortman urges. “American lamb is available year-round, and is up to 10,000 miles fresher.”
Visit American Lamb Board’s website for a regional guide to lamb suppliers, and hundreds of inspirational recipes.
About the American Lamb Board
The American Lamb Board is an industry-funded research and promotions commodity board that represents all sectors of the American Lamb industry including producers, feeders, seed stock producers and processors. The Board, appointed by the Secretary of Agriculture, is focused on increasing demand by promoting the freshness, flavor, nutritional benefits, and culinary versatility of American Lamb. The work of the American Lamb Board is overseen by the U.S. Department of Agriculture and the board's programs are supported and implemented by the staff in Denver, Colo.
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