No meat says spring quite like lamb. When I lived in France, the seasonality of meats such as lamb was celebrated. Rarely have I tasted lamb so mild and sweet as the first cuts of spring lamb from the south of France.While healthier cooks tend to limit red meat, happily there is a place for lamb on the healthy plate! While animal proteins bring saturated fats to the table, only about half of lamb’s fat is saturated. And lamb is full of protein, which means even a few ounces of it can be filling. A 4-ounce raw portion has just …
Source:: Vail Daily Feed
We are the premier mountain resort company in the world and a leader in luxury, destination-based tr
