Story and photos by Pam Hoenig
I’ve always been a big fan of rack of lamb, leg of lamb, lamb chops. Roasted or pan-seared lamb is just one of the best things ever. But it’s only been in the last year that I discovered lamb burgers. Part of that has been due to the fact that my local food store, Adams Fairacre Farms, has been sourcing its lamb from the Hudson Valley (Josef Meiller Farm in Pine Plains). Before that, the only ground lamb I ever saw in supermarkets was an unsettling light pink and looked like it had been put Read More

Source:: Markbitt Man