Newfoundlamb

Daniel is finally home from sea! He arrived with some Newfoundland-raised lamb that he purchased from a co-worker and had the grill fired-up in no time. The meat was marinated in olive oil, white balsamic vinegar, lemon juice, mint, green onion, and oregano, and side-dishes of broccoli with Gruyere and risotto Milanese completed the menu. Our wine was a bordeaux - Chateau Puyfromage from the St. Peter's NSLC.

I always have mixed-feelings when eating lamb, but buying a locally produced, free-range animal helps to ease my conscience somewhat. Newfoundlamb was thanked for its sacrifice, reverently honored, and immensely enjoyed.