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Lisa Dachinger 
River Valley Farm 
Lenox, Massachusetts 

Lisa Dachinger's life as a farmer started as a hobby, when her daughter brought home her first 4-H project: a market lamb. Today River Valley Farm boasts more than 130 animals on 65 acres of conservation land, and Dachinger raises delicious, all-natural, Berkshire-grown lamb of which local chefs can't get enough.

 
 
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Cabernet-Braised Lamb Shoulder 

2 tablespoons ground fennel seed
4 tablespoons extra-virgin olive oil, divided
Salt
Freshly ground pepper
1 (5lb) boneless American lamb shoulder roast, tied

TO SEE REMAINING INGREDIENTS AND COOKING INSTRUCTIONS, PLEASE CLICK HERE.
 

 
 
 
 
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Michael Scelfo 
Executive Chef
  Russell House Tavern
  Cambridge, Massachusetts 

About the chef

Chef Michael Scelfo has been drawn to the kitchen for as long as he can remember. Now, as executive chef at Russell House Tavern, Scelfo showcases ingredients that tickle his fancy or have an intimate meaning, such as dovetailing off of his grandmother's homemade recipes or his cutting-edge use of whimsical ingredients like tea, farro, and root beer.

 
 
 

Lisa Dachinger 

Lisa Dachinger's life as a farmer started as a hobby, when her daughter brought home her first 4-H project: a market lamb. Today River Valley Farm boasts more than 130 animals on 65 acres of conservation land, and Dachinger raises delicious, all-natural, Berkshire-grown lamb of which local chefs can't get enough.

 

Michael Scelfo 

Chef Michael Scelfo has been drawn to the kitchen for as long as he can remember. Now, as executive chef at Russell House Tavern, Scelfo showcases ingredients that tickle his fancy or have an intimate meaning, such as dovetailing off of his grandmother's homemade recipes or his cutting-edge use of whimsical ingredients like tea, farro, and root beer.

 
 
 

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