Hi Chefs and cooking enthusiasts I am actually a professional Shepherd. And My Grandpa got me into the sheep and now I am trying to figure out the eating/recipe ends of things. I am half Sicilian and ate alot of lamb and seafood as a young person. We forage our sheep loose on a little island in the Pacific northwest. It is very lean and tasty. Must be the foraging loose- kind of like wild lambs. Anyway hello!