Jamison Lamb

It's funny that I first heard about Jamison Farm when I was in South Carolina and read that Thomas Keller was using their lamb.

Now that it's 30 miles away, well it's still taken me awhile to get around to it.

I tried before, but was afraid to spend the money and It seemed like a hassle to get the product to us, but that was just me being a penny pincher. I opted for one of the cheaper cuts of the animal, but by far one of the favorites. Everybody loves slow cooked food that's really been given personal time and love to make it wonderful.

I rubbed these guys down with Garam Masala and braised for four hours in a stock filled with Eucalyptus leaves and a sachet of Ras El Hanout , served with Feta Orzo, Carrots and Parsnips and a dried Niciose Olive Gremolata.