The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Three Things I Learned About Lamb at Le Creuset’s Guest Chef Series

Three Things I Learned About Lamb at Le Creuset’s Guest Chef Series
Photo by Jason Tesauro and Jes Gearing

“I’m a shepherd. Even says so on my business card. The best title I’ve ever had,” announces Craig Rogers, beaming. Behind him Chef Kevin Johnson of The Grocery makes final preparations on the first dish, bone-in lamb short ribs smoked with sorghum. It’s L’Atelier de Le Creuset’s Guest Chef Series and everyone is hungry.

Kevin Johnson at Le Creuset

The demonstration and four-course meal, hosted last month at Le Creuset’s headquarters in West Ashley, featured sheep for every course except dessert. And not just any sheep, but Craig Roger’s sheep, of Border Spring Farms in Virginia. Rogers’ livestock have become a hot commodity in the Southern culinary scene, sought out for their flavor and quality. Paired with the easy-going banter between Johnson and Rogers, the meal made for a delicious and informative experience.
Three things I learned about lamb from shepherd Craig Rogers:

Craig Rogers at Le Creuset  Photo courtesy of Le Creuset
  1. The gestation period for sheep is five months, and they average nearly two lambs per birth.
  2. The sirloin cut is the cut above the sheep’s rump. “This is my sirloin by the way,” Craig demonstrated, gesturing to his lower back and turning around to give the audience a visual.
  3. When cooked by a skilled chef, lamb fat can taste good. Better-than-bacon good.

Mentioned in this post: