|New sign boasts Border Springs in nation's only all-lamb butcher|
Border Springs Farm has eliminated sandwiches and platters to eat within the market from its offerings. That makes it, in the nomenclature of the market's lease structure, a "purveyor" rather than a "blended purveyor/food court" merchant.
Owner Craig Rogers may be able to convert the change into a little break on his rent when his lease comes up for renewal, since the market gives a discount to "purveyors" when compared to its "food basket", "mercantile" or "food court" businesses, each with its own rent structure.
A few customers complained when they couldn't get their fix of lamb taco, according to Nick Macri, the former Southwark chef who manages the RTM operation. On Twitter, @foobooz remarked: "...it was a good spot for an excellent sandwich without the wait." Sure, but maybe that's why they don't offer sandwiches anymore. Not enough people bought them.
Since the overwhelming majority of customers come for the butcher operation, Macri isn't concerned. And he's happy to offer a broader line of prepared foods to take home as well as fresh lamb.
|Lamb hash off the menu at Border Springs|
Selling uncooked meat has always been the biggest part of Border Springs' business since it opened at the market in May 2013. Rogers, whose lamb farm is located in southwestern Virginia near the Blue Ridge Mountains, had already established a wholesale business in Philadelphia, hauling his lamb north to local restaurants, including Zahav. By opening the stall at the market Rogers not only created a base of operations for his wholesale business, but an outlet for lesser cuts —like necks and breasts — that he couldn't otherwise sell.