Life in the kitchen

Hi Fat guy, Your right about the "imaginary"idea of Colorado lamb. From Colorado across all the lamb breeding states in the US you will find similarities in there products,As you will with Beef from Nebraska or Omaha. Although domestic lamb is pricery than Aussie or New Zealand you have to eat twice as much of the imported lamb as you do domestic to equel the same amount of meat,so it does balance out.

http://www.rosenlamb.com/

Dave, I buy mine through Debragga and Masters in New York. Many butcher shops also deal with Rosen. Pixel, I have had excellent Canadian lamb,although we most often recieve it frozen. I stand by domestic lamb though...Sonoma also produces some fine spring lamb (very tender legs when spit roasted)

Sorry but I believe our Rosen lamb from Colorado is some of the finest on earth. I much prefere it's size,marbling and taste over New Zealand Lamb. I only serve New Zealand chops as Lollipop HDO's Domestic rack also offer you the ability to prepare a great stock from the belly flap (if not Frenched). I say when it comes to meat "Buy American"

Way before I met my wife (23 years ago) she would Pop in the car with her two sisters and Mom and Dad and spend a couple weeks a summer on the Cape.Always Eastham,once in Wellfleet. When my wife and I started dating she told me about her family summer vacations on the cape.Fried clams at Arnolds and the Lobster in the rough at The Eastham Lobster pool. As time passed in our relationship and we became "best buds" we went to the Cape together. We stayed on route 6A in P town in one of the flower cabins "rose"I fell in love with the cape and have been going every year since 1984. The Cape offers so many "New England" restaurants it's hard not to find one you like. For my wife and I,and now our children,the Eastham Lobster Pool has become our favorite. I must admit it's not as good as it once was,but the lobsters are perfect,the butter taste good dripping down your cheek,and the cheap wine seems happy to co-exist with your meal.

Matzo balls. The back of the box recipe always works perfect for me. I only add some chopped flat leaf parsley.

One of my favorites http://www.thomashenkelmann.com/th/bio.htm

Parsnip and leek gratin served with rabbit loin and confit thights and legs is a wonderful way to use parsnips. A chilled parsnip and apple soup is a refreshing summer cooler.

Perhapes "Pommes Marlene"?