Lamb

Bacon may still be tops, but as more people rad the latest health reports, it may decline quickly. Fortunately, our health-conscious friends from Down Under are here to save the day!

The Aussie Beef and Lamb board has partnered with some of Boston’s best chefs- including Rachel Klein, Tremont 647’s Andy Husbands, Bistro du Midi’s Robert Sisca, Catalyst’s Will Kovell, and of course, native Sam Jackson of KO Pies – to present a series of special lamb dishes that are sure to turn people eon to the next main meat. From Andy’s lamb t-bones with mint pistou to Robert’s lamb neck pastrami and Sam’s braised shank with lamb gravy, each plate is as mouth watering and stick to your ribs satisfying ads the other can make for quite a foodie tour of the region. No matter which you pick, you can be sure that the meat is fresh, non-GMO, sustainably-raised, and healthy and that the government will not scold you for eating it.

(www.australian-meat.com)