Specials

Hey Loyal patrons!
Long time no talk, hope everyone is enjoying the beautiful leaves and the pleasant weather! I know I sure am, this is my favorite time of the year, lazy Sundays canoing down the river, picking apples, and spring lamb. Wait what? Yep, thats right spring lamb. Now that I've got your attention lets get to the good stuff.

So to clear up any confusion lamb is a young sheep. Lamb is defined as a young sheep who is one month to one year old and anywhere from 12 to 65lbs. The meat of sheep older than one year old is referred to as mutton. Lamb is typically preferred over mutton due to its tenderness and flavor. Typically lamb has a distinct flavor because the lamb has not been weened off its mothers milk. Whereas mutton is more tough because of its connective muscle tissues. So spring lamb and lamb, difference? You better believe it. Spring lamb is refers to lamb that are born in the spring, pasture raised all summer and then, what no one wants to hear, is slaughtered in autumn. The reason this method is prefered is simply cause why eat lamb that was fed grains in a heated barn over lamb that was enjoying sunshine and grass. So why are we talking about lamb? Well of course TMS has what you need, yep lamb chops and lots of them. So don't come down on me but this is not Ohio sheep, its coming from Indiana. Lets keep in mind that the majority of lamb and mutton in America is from Australia or New Zealand so we did good on the local side of things. Now lets eat 'em...

Ingredients

• 1/4 cup brown sugar
• 2 teaspoons ground ginger
• 2 teaspoons dried tarragon
• 1 teaspoon ground cinnamon
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 4 d lamb chops

Directions

1. In a medium bowl, mix brown sugar, ginger, tarragon, cinnamon, pepper, garlic powder, and salt. Rub lamb chops with the seasonings, and place on a plate. Cover, and refrigerate for 1 hour.
2. Preheat grill for high heat
3. Brush grill grate lightly with oil, and arrange lamb chops on grill. Cook 5 minutes on each side, or to desired doneness.

Notes on this recipe, I added a tablespoon of honey. If you plan to add honey I simply brushed the chops with honey and used it as a glue for the spice mix. Now when a recipe calls for a sugar based rub this is going to create a crisp glaze over your meat. Reason for this is that a chemical reaction between the sugars and the meat takes place that creates the crispy sweet outer shell. Just like an acidic marinade tenderizes the meat, the acids break down the muscle tissues. So the brown sugar will do the glaze trick, but as a bee keeper myself I enjoying honey on everything! So come on in and pick up some chops, $9.49/lb, and try the recipe, and let me know what you think I love the feedback.

New Stuff
Some of you have noticed the new bread we are carrying at TMS. Mr. Larry Holsinger Troy residnet, owner, and baker of Our Daily Bread baked goods has selected the Shop as his winter sales hot spot. So lets talk about this stuff. Larry makes wheat loaves, wheat rolls, wheat buns, and my favorite, cinnamon rolls both maple icing and vanilla. This stuff isn't your normal bread Larry doesn't use any type of preservatives, no chemicals, and no refined corn sugars...or sugar in general. Instead of sugar, Larry has figured out how to use local honey instead of any types of sugar, delicious. He also uses whole grains that he grinds, by himself, with stone. Anyone interested in good bread NEEDS to try Larrys products, please give it a shot, I know once you try you'll be back. Check Larry out at www.daytondailybread.com.