MeatRanger

Lamb is called land salmon. Not officially. Not in any restaurant menu or butcher's window. But among the people who know what they're talking about, this is the comparison: lamb, like wild salmon, is a seasonal, landscape-specific, highly nutritious, once-revered protein that the modern food system has managed to commodify into something faintly apologetic. The nutritional comparison holds. Both are rich in omega-3 fatty acids relative to their commercial alternatives. A grass-fed lamb raised on flower-rich upland pasture has a fatty acid profile that reflects the diverse plant community it grazed: CLA, omega-3s, fat-soluble vitamins from the herbs and clovers. Both are tied to specific landscapes. The flavour of Herdwick lamb from the Lake District is not the flavour of Welsh Mountain lamb from the Brecon Beacons. The terroir is real and it comes through in the meat. Both were once culturally central and are now nutritionally undervalued. The salmon had a moment: farm to fork, sustainable, wild-caught, artisan, that the lamb has not yet had. The lamb deserves the moment. The lamb has been maintaining the landscape that the rewilding movement now wishes to restore. The lamb has been producing nutrient-dense protein from terrain no other food system can access. The lamb grazed the uplands before the wellness industry discovered the concept of eating with the seasons. The salmon gets the celebration. The lamb is waiting.

Good Afternoon. I want to caution against an alleged impending court case that can derail the procurement of vaccines - all in the name of membership recruitment and a request for legal contributions. Farmers will suffer, don’t fooled.