Stuffed Lamb Breast, Rolled Secretos, and More

Here lately, we've been trying to make time to think about meat. Clearly we always think of meat but that's kind of the problem. When you bring in a bunch of animals a week, the thoughts can become a little reductive. Break the pig between the fourth and fifth rib. Pull the sirloin off the aitch bone and separate the leg into a boneless portion. You know, the same kind of thoughts I'm sure you all wrestle with every day. We're not that old but we can get a little stuck in our ways.

This fall, we are going to be putting some different things in the case and we hope you will give it a shot. We assure you, if we're selling it, we've tried it and its awesome. Lately we have been stuffing lamb breasts with pesto or dried fruit and bread crumbs. They're affordable, beautiful and just different. Tom, who owns the ballroom next door, bought one last week and came back the next day to ask if we could make him another one. If you see something that you haven't noticed before, let us tell you about it. A lot of the time we spend here is showing folks how to cook things. We love it.

The Thanksgiving order form has been live for a week and orders are coming in quick. Let us know if you want a bird, we've got them for now.