FYI Locally grown lamb from Dixon is an extremely low carbon
footprint choice for omnivores. They use grass most animals can't
digest, don't need feedlots, and have very short travel distances from
field to Dixon to Davis. I especially like many of the near eastern
kebabs with Tabouli. The Silver Palate cookbook has a great lamb
marinade -
1/4 cup red wine vinegar, 1 teaspoon mixed dry herbs (rosemary and
thyme), fresh is better, and I use 2 teaspoons of the fresh herbs, 2
cloves garlic, peeled and lightly crushed, 1/4 cup olive oil (UC
Davis..), 1 tablespoon soy sauce (I up this a bit) and 1 tablespoon
dry sherry. Mix and stir a bit to crush herbs. Enough for 1 1/2 lb
lamb cubes (Nugget has these); thread on bamboo skewers with onions
(red) and peppers (lightly microwaved first), mushrooms,and tomatoes.
Marinade overnight, then barbecue.
Tom Cahill