|Craig Rogers, Shepherd|
The necessities of dealing with designers and architects as well as city building and health officialdom means it will be a while before the first little lamb part is exchanged for cash at the stall, located where the Basic Four vegetarian lunch vendor had held court.
Rogers raises two types of sheep: Katahdin and Texel. Katahdin is a "hair" sheep which sheds its wool, which makes the breed ideal for warmer climates. Texel is a breed which produces excellent wool. Both, however, offer good, lean meat yields.
Border Springs' RTM outpost will sell lamb for cooking at home as well as prepared lamb dishes, including sausages. Lamb bacon will also be available, Rogers said.
The stall is being designed by the same firm responsible for Zahav restaurant, where owner/chef Michael Solomonov's lamb shoulder banquet is likely to have its centerpiece originate at Border Springs' pastures.