Elysian Fields Lamb Carrot, Whipped Honey, Raisins

Keith Martin is one of the few purveyors we as chef might be fortunate enough to work with. Because of his strict attention to detail and love for what he does, his lamb is considered to be some of the best in the country. If you haven't read it, there is a great story about Keith in TFL cookbook (which I read at least 2 dozen times). I am fortunate that Lautrec is only 45 minutes from the farm and have had the pleasure to shake Keith's hand and thank him for his hard work in person. Its not every day we get to meet the Shepard's of the products we use, but when you see the same passion in the eyes of the man who raised your food, it put a new perspective on what my responsibility to this lamb really is.