Gift Guide 2017: A Little Lamb

I first tasted Jamison lamb at the late, lamented Chef Jean-Louis Palladin's restaurant, Jean-Louis at the Watergate.  Palladin was a chef's chef - revered by people like Eric Ripert - and an all around great guy.

"When Jean-Louis first tasted our lamb," John Jamison says, "he began to cry.  That was back in the seventies, and he kept saying, 'This is the flavor of my childhood'."

The lamb that John and Sukey Jamison raise naturally-  on lush grass on a gorgeous Pennsylvania hillside - is so delicious that chefs all over the country swear by it. Their holiday gift pack - a leg and 6 chops - makes a very fine present for a special friend.