Lamb that's a cut above

Article Abstract:

Small farm lambs are used in restaurants where quality is topmost priority, and two small artisanal food producers, John Jamison of Jamison Farm in Latrobe and Jamie Nicoll, owner of the Summerfield Farm in Culpeper, Va. are mentioned. The two self-taught men share common philosophies about humane sheep raising and slaughtering of the sheep and are personally involved in every phase of the operations right from feeding the animals to preparing them for sale and differentiate in the style of lambs while the quality of each are unquestionable.

United States, Animal Slaughtering and Processing, Management dynamics, Meat Products, Lamb & Mutton, Whole Carcass Lamb & Mutton, Other Lamb & Mutton, Management, Company business management, Meat, Meat quality, Jamison, John, Nicoll, Jamie

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On the lamb

Article Abstract:

Issues concerning varieties of lamb dishes and possibilities of matching them with wines are discussed. Methods of lamb farming are correlated with taste and texture of lamb meat. Characteristics of different producers of lamb meat, cooking methods are discussed.

Health aspects

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Farm-raised venison makes a lean alternative to lamb and beef

Article Abstract:

Farm-raised deer is not as gamy as wild deer, as diet is carefully controlled while raising the animals. This low-fat meat is produced in abundance by New Zealand farmers. Suppliers are discussed, along with wines to serve with venison.

Analysis, Purchasing, Food, Wine and food, Venison

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