On The Lamb #6: Going to see a man about a Lamb.
We headed out to the North Fork this weekend for some ToF recon and met up with Todd Wells, of Wells Farm, to discuss the lamb we’re to spit roast. A pig and goat farmer primarily, Todd also regularly sources, slaughters and dresses lambs for local clients. He assured us that the the lamb he’ll be providing is coming from a nice farm in Pennsylvania. Organically fed & antibiotic free, he told us that the lamb was born this past spring and raised well in a family-farm environment.
We discussed dressing techniques and preferences, and Todd delivered a balanced air of experienced knowledge and care for the task at hand. Slaughtered and dressed on the Friday morning before Taste of fall, and ready for an afternoon pick-up, we would never be able to find something so fresh coming from a NYC butcher.
