Fast Facts on the American National Sausage;

• 818 Hot Dogs are eaten every second from Memorial Day to Labor Day.

• 150 million “dogs” are eaten on the 4th of July, that is enough to stretch from coast to coast – 5 TIMES!

• 7 Billion are devoured during an average summer in the United States.

We are betting no one is enjoying theirs as much as our Pasture Prime customers.  Where else can you find GOURMET hot dogs from grass fed Wagyu, Berkshire & Mangalitsa pork???…And on sale to boot!  $9 per pound or 3 for $25. While we are discussing “dogs,” did you know that it is claimed that the “underdog of American grilling” is LAMB.  We firmly believe that lamb is the single most under appreciated ingredient in our American cooking.  There is really no need for any complicated spice rubs or marianades because lamb is so inherently filled with that wonderful flavor.

Lamb Chops are small enough to pick up and eat with your hands…don’t want to miss those tasty bits and lush goodness along the bone. Our chops cook quickly on the grill with just a quick rub of salt & pepper and a sear of a couple minutes per side and then moved to the cooler side of your grill. Cook to medium 130-135 and let them rest for 5 minutes and…VOILA! you have a meal which will impress anyone.    Torm is making me “cry”, offering these @ $14 per pound when they normally sell for $20.  Lamb is always the priciest item on fine dining menus.  So treat yourself now. A bargain alternative to the chops are Lamb Kabobs.  These 2″ hunks of flavor are cut from the leg and make a delectable meal ready in under 30 minutes.

• 1 1/2 # Boneless leg of lamb cut into 2″  (Can also be used as Lamb Stew)
• 2 cloves of garlic, minced
• 1/2 tsp salt
• 4 TBSP oil
• 1 TBSP Honey

Combine and add lamb to coat.  Thread onto skewers and grill until they are done the way you like them…please don’t OVERCOOK. This will serve 4-6 so you can certainly cut recipe in half for a smaller meal. You can also add a simple salsa, if you wish.  You might try;

• 1/4 c. fresh mint
• 1/2 c. parsley
• 1/3 cup Greek yogurt
• and top with pistachios                     (recipe courtesy of Sunset Magazine)

Watch for our August newsletter coming soon.  Mark your calendar for Novemeber 8 for our first annual Farm-Run.  A 5K trail run followed by a Pasture Prime Feast!!