Lamb Man Working Spit

Shepherd Craig Rogers, proprietor of Border Springs Farm, works the spit with a 52-pound lamb roasting for today's Sidewalk Sizzle and Ice Cream Freeze at the Reading Terminal Market. Although they started serving lamb tacos from previously cooked lamb about 10 a.m. today, Rogers didn't expect to be able to carve from this carcass until about 1:30 p.m., after cooking for about six hours.

Lamb Man at Reading Terminal Market

Craig Rogers, Shepherd

Craig Rogers, whose business card identifies him as "Shepherd", is rarin' to go with his forthcoming Reading Terminal Market stall. Last Saturday he was behind the counter with future staffers for his Border Springs Farm retail outlet.

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.