Lamb appears frequently in cuisines around the world but is mostly forgotten in America.  Have you ever wondered why?  Visit the blog at our website to find out at  http://blog.stokesfamilyfarm.com/  Leg of lamb and lamb chops occasionally grace the menu of better restaurants, but there's lots more to a sheep than a leg and a chop.  What do you do with the rest of the animal?  At Stokes Family Farm Anthony is cooking a whole lamb, cut by cut, nose to tail and blogging the results.    If you'd like to follow this project visit us at  http://blog.stokesfamilyfarm.com/  You'll discover recipes adapted from around the world such as Lamb Normandy, Lancashire Hotpot, and Lamb Korma.  By the end of the project you will be armed with recipes to attack any cut of lamb a butcher might throw at you.  

 Happy Grazing