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Starting tonight, we’ve got some delicious lamb on the menu from Mac Magruder. Mac says he got his stock from “an old guy across the valley. They are a Suffolk cross-breed. He didn’t do anything for them, they’re organic by neglect.” Mac lucked out though, because they turn out to be of a hardy and delicious stock.

Spit-roasted legs will be on the menu tonight and tomorrow, and for the weekend we’ll have a rack with preserved Meyer lemon, garlic confit, and Brookside Farm’s Early Girl tomatoes.