I will have a limited amount of lamb meat available this Saturday at the Eastside Farmers Market. We raise Gulf Coast Native sheep, noted in the Slow Foods Ark of Taste. “Meat of the Gulf Coast sheep is extremely tender, moist and balanced with a mild, clean earth flavor.”
Chef John Besh in his “My New Orleans” cookbook, calls the meat “leaner, richer, and more flavorful…”
The Gulf Coast sheep are also listed as critical by the Livestock Conservancy
I will also have whole, pastured, organically fed, freedom ranger chickens, raised by the “Label Rouge” production standards, a grassroots, chef and farmer driven program the French introduced in response to the factory chicken.