It's lean, local and literally a different animal. Today's lamb has become the locavore's sustainable meat of choice, grass-fed and sourced from family farms.
"It's quintessentially celebratory," said butcher Ryan Harris of Napa's The Fatted Calf. "It has so much flavor. If you get lamb from the right place, there's nothing like it."
And California is lamb central, producing more of this flavorful meat than any other state. That's good news this spring holiday season, when lamb is a traditional favorite for Easter and Passover.
"Lamb sales always spike in spring, at least double the rest of the year," said Megan Wortman, executive director of the American Lamb Board.
To read the rest of the story, please go to: Sacramento Bee