Baa--No Humbug

Jamison Farm

171 Jamison Lane

Latrobe, Pa. 15650-9419

(800) 237-LAMB

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Ever wonder why the lamb you’re served in good restaurants tastes so different from what you serve at home? The answer is age.

John and Sukey Jamison’s naturally raised lamb is sold when it’s still tiny and tender. The result is expensive, buttery baby lamb that’s mild in flavor and quite unlike the older lamb found in most markets.

The Jamisons have sold their amazingly delicious lamb since 1979; their clients include some of the best chefs in America, including Washington’s Jean-Louis Palladin, New Orleans’ Paul Prudhomme and Chicago’s Jean Joho.

Recently, the Jamisons have been experimenting with frozen prepared foods as well. One of their best is a stew suggested by Jean-Louis Palladin, who gave them his mother’s recipe. Tender cubes of lamb, fresh herbs, turnips, mushrooms, carrots and other vegetables are simmered in a rich and flavorful broth made from neck and shank bones. Mama’s Stew (six 24-ounce packages are $72), a hunk of crusty bread and a glass of wine would make a dinner elegant enough to please even the pickiest palate--and it’s ready as quick as you can say defrost.

All the Jamisons’ lamb can be specially cut to order, but remember that this lamb is about half as big as the kind to which you are accustomed. A whole leg weighs only about three pounds; a great pair of legs will cost you $65. Jamison Farms ships 24 loin chops for $120, or two racks for $60. Liver and kidneys are $5 a pound and can be included with any order. They also ship saddles, shoulders, agneau de lait (milk-fed lamb), whole lambs and ground lamb. All come frozen, via UPS. Shipping is $12.50 extra west of the Mississippi.