Issue No. 55: Lamb in Kentucky

With such an affinity for red meat from consumers throughout the nation, lamb is often pushed to the wayside. We take a look at why this may be, and make an argument for why you should consider incorporating it more into your routine — from superior taste and nutrition to evolved and improved ethical farming practices.

Kentucky-based Freedom Run Farm offers a look inside their 133-acre property, which is bustling with 250 ewes — all raised without hormones or antibiotics.

Lamb can be an intimidating dish to prepare at home, but we have three indulgent-yet-approachable recipes from chefs throughout the country as well as a handy lamb cooking guide for beginners. And if you don’t know your poultry from your seafood seasoning, we offer a list of the best practices for each and every type of meat.

Finally, if you’re celebrating Easter this year, we have a few holiday morning goodies that you can feel good about placing in your baskets.