The Trib has a great story today about grass-fed meat, this time a Springy piece about fresh lamb from "local" farmers (I count 115 miles south of Chicago as local for this market).
As much as I'm learning to enjoy lamb, I will say that I doubt I could raise and slaughter lamb. They are so freakin cute in the Trib's print photo and here in this farm shot.
Check out the farm that supplies local markets, chefs and Marion Street Cheese in Oak Park, Country Cottage Farm. I noted in the Trib story that the farm isn't certified organic. But I like his methods and lack of antibiotic use.