On this August 23, 2013 edition of The Menu, Monocle’s show about the world of food and drink, you’ll hear more about our fourth annual Lambstock festival from UK native Barrett Austin, who camped in our sheep pasture. Listen to the entire broadcast here: http://monocle.com/radio/shows/the-menu/97/  

Lambstock: Chefs and industry insiders make an annual pilgrimage to a Virginia farm to kick back, cook, imbibe, and unwind – by Lynn Seldon Take a few minutes to read the full article in the August/September 2013 issue of The Local Palate. Click the photo to open the PDF file.

Lambstock Leaves Me Weak – by Josh Ozersky Lambstock is a large, semilegendary, lamb-centric event held annually somewhere in Virginia. I say “somewhere” because, even after attending last weekend, I’m still not sure where it is, exactly. It’s held at Craig Rogers’ Border Springs Farm, which is near the North Carolina border, and near the […]

Lamb Dining Experiences: The Good and the Bad – by Stan Potratz My wife and I recently made a 10-day trip to Washington, DC—which meant 10 days dining in restaurants. Whenever the restaurant had lamb on the menu, we ordered it. On each occasion I asked the waiter or chef about the source of the […]

PHILADELPHIA – July 16, 2013 (WPVI) — Border Springs Farm is known for lamb, especially to our south. The farm in downstate Virginia has no shortage of fans among chefs from South Carolina to Washington, D.C. When the owner wanted to broaden his market, he visited chef friends in Philadelphia. They pointed him to Reading […]

A lamb specialist; Garces’ latest moves – by Craig LaBan Here is an excerpt from Craig LaBan’s online chat of July 23, 2013: Craig LaBan: Reading Terminal Market has gotten a taste of the Union Market in D.C. with our recently opened branch of Border Springs Farm, which has a location there and is based […]

Lambstock: Chefs and industry insiders make an annual pilgrimage to a Virginia farm to kick back, cook, imbibe, and unwind – by Lynn Seldon When Craig “The Shepherd” Rogers posted the 2013 dates for his fourth helping of Lambstock at Border Springs Farm, he added, “ALL industry insiders are invited. If you do not know […]

Shepherd to Chef: Aiming for great lamb on the plate? Befriend a farmer. – By Karen Weisburg Guests are finding more lamb-centric menu items offered than ever before. Perhaps the dinner bill of fare features slow-cooked lamb shoulder served with carrots,pea shoots, dates, crispy farro and harissa yogurt at The Grocery in Charleston, S.C. There, […]

Super-star Shepherd Tends New Market Lamb Stand – By Carolyn Wyman You can enjoy some of Craig Rogers’ lamb meat cooked over embers and served with onions, turnip and peach mostards for $38 at Sean Brock’s acclaimed McCrady’s restaurant in Charleston, S.C., or roasted, braised and served with pomegranate sauce and chickpeas as part of […]