Guides, producer visits and recipes from the importer that supplies award-winning restaurants across Texas and Arizona.
The Journal
Cook like the kitchens we supply
A Chef’s Guide to the Perfect Lamb Chop
Master the art of the perfect lamb chop. This expert guide covers everything from primal cuts and sourcing to advanced cooking and plating techniques.
From Patagonia to Plate: Why Patagonian Lamb Stands Out
Discover the unmatched quality of Patagonian lamb—100% free-range, grass-fed, and raised in the pristine landscapes of the Patagonia.