Lamb

In the 19th century, Vermont was home to more than a million sheep, or about six times the population in that era. While the numbers may be less dramatic today, we are fortunate to have dedicated farmers committed to sustainably raising these ruminants for both meat and wool. Sheep are perfectly suited to our lush pastures, temperate climate and varied topography. Check out the Vermont Sheep and Goat Association website to find a farm near you that offers lamb for sale. The meat is a rich source of high-quality protein packed with iron, zinc, B12 and omega-3s.

Here are two recipes from local restaurateurs, Sigal Rocklin, executive chef of The Reluctant Panther Inn & Restaurant in Manchester and Lara and Steve Atkins, chef-owners of the Kitchen Table Bistro in Richmond.