The Local Palate Magazine
- Jul
- 16
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 what industry, then this is not meant for you.”
Industry insiders don’t necessarily have to be Facebook friends with The Shepherd to head to the southwest Virginia mountains come August, but they most definitely need to know the man and his lamb.
Border Springs Farm and Rogers are beloved for providing chefs with some of the finest Katahdin lamb available anywhere. Think Bryan Voltaggio (Volt, Family Meal, Range, and more). Ask Sean Brock (Charleston’s McCrady’s and Husk in Charleston and Nashville). Order the lamb tamale from Chris Hastings at Birmingham’s Hot and Hot Fish Club.
