Things I Love: Lamb, Feta and Spinach Sausage

The bear has been prowling around lately - I took this picture from the dining room table - but I can't say I blame him.  We were sitting there eating the wonderful lamb, spinach and feta sausage from Jamison Farm, and it's enough to drive anyone crazy.

I've been eating John and Sukey Jamison's lamb for years; they were the first farmers I knew who raised little lambs entirely on grass. They also harvest them at a very young age, as they do in France.  I think it was the late (and much lamented) Jean-Louis Palladin who first told me about them, practically weeping as he described the flavor.  "This is like my childhood," he said. "So sweet and fresh.  You can taste the grass."

Their lamb IS fantastic: smaller and milder than the robust lamb you may be used to eating.  We had a little leg for dinner the other night - rolled around parsley, lemon and garlic.

But this morning we ate Sukey's fine savory sausage for breakfast.  You can order it online, but beware: try it once and you'll always want to have some of this delicious stuff stored away in the freezer