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Tastes: Boutique Lamb

Owen Dugan
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.

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