Posts Tagged ‘lamb’
Locally-Raised Rack of Lamb
Get inspired with two ways to make it! Step aside, beef and bison. Later, chicken and pork. It’s time to add locally-grown Grand Teton Lamb to your dinner rotation! Helmed…
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The Lamb Will Stay, Upholding the Blue Lion’s Legacy
Executive Chef Tony Duren is closing in on his one year anniversary with the Blue Lion Restaurant. Wrapping up his first winter in the role, he looks back on the…
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