Tastes: Boutique Lamb
Issue: June 15, 2007
Chef Thomas Keller of the French Laundry and Per Se has a reputation for being a stickler, especially about his pristine ingredients. Some years ago he noticed that the racks of lamb he got from Elysian Fields Farm in western Pennsylvania had a different texture than usual.
For the full article, check out the new issue of Wine Spectator, on newsstands May 17, 2007.