rolling Appalachian foothills are home to John & Sukey Jamison
and their flock of sheep and lambs. There the sheep frolic
and nibble on bluegrass and white clover nine months out
of the year; and only in the winter are they hand-fed hay
and corn. Their 100% natural diet and lifestyle yield meat
that is lean, firm, tender, delicate and pink, free
of hormones, antibiotics, herbicides and insecticides.
Jamison's picturesque 210-acre farm produces some 5,000
lambs annually, which are destined for great cooks at home
and the finest chefs and restaurants in the world. These
superstars include New York City's Alain Ducasse at the
Essex House, Daniel Boulud of Daniel and Cafe Boulud, Terrance
Brennan of Picholine and William Telapan of Judson Grill,
and Alessandro Stratta of Renoir in Las Vegas.
A very talented cook herself, Sukey Jamison has created a line of hand-prepared
lamb dishes, which include a Lamb Stew created in collaboration with
the late, great Jean-Louis Palladin and Sukey's award-winning Lamb Pie.