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Shepherd says hello

post #1 of 2
Thread Starter 

Hi Chefs  and cooking enthusiasts


I am actually a professional Shepherd. And My Grandpa got me into the sheep and now I am trying to figure out the eating/recipe ends of things.

I am half Sicilian and ate alot of lamb and seafood as a young person.


We forage our sheep loose on a little island in the Pacific northwest. It is very lean and tasty. Must be the foraging loose- kind of like wild lambs.


Anyway hello!

post #2 of 2

Welcome to ChefTalk.


scottish lamb. particularly that from the islands is just wonderful!  It has the taste of the seaweed from the grazing areas.


Lamb is probably one of my favourite protein sources.


I hope you will contribute to the threads on the various fora, or start your own.  The professional fora are read-only for those of us who are not presently engaged in any of the culinary industries (but they make interesting reading for us!)


Hope to see you around the forums.

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