Lamb and goat meat aren’t as easy to find as beef and chicken or even bison, but they are worth seeking out from the growing number of local producers. There are more than 3,000 sheep farms and more than 1,500 goat farms in Minnesota now. Lamb loves flavors from around the Mediterranean, all the way from Morocco to Greece: fresh and preserved lemons, cinnamon, mint, garlic, cumin, coriander, yogurt, and dill. Use these in marinades, rubs, toppings, and sides and you almost can’t go wrong.
