We recently received our first batch lamb from 2017 lambing season from the abattoir. This was our first batch of STALWART lamb ever, and we have slowly been starting to experiment with the various cuts. The lamb has been fabulous, definitely loving up to being “milder” then other lamb. We recently came across a Moroccan lamb recipe for ground lamb, which was masterfully prepared by Matt and is now probably one of my favorite dishes ever. Delicious!