■    ■    ■

The lamb was the BEST we've ever had in the U.S.  We could really taste the difference and enjoyed every bit of it!  I've been telling family and friends about our experience and we would like to repeat it.

Chris Christov

Reston, VA

■    ■    ■

The lamb was wonderful, unlike any we have ever experienced.  Our dinner guests, two chefs from the Landsdowne Resort agreed. I filled the cavity with a couple of whole onions, 3 apples peeled, cored and wrapped with bacon affixed with whole cloves, and 4-5 whole garlic cloves.  Rubbed the animal with olive oil, salt and pepper, trussed it, and laid a few bacon strips on top.  The floor of the roasting pan held a handful of fresh rosemary branches.  During roasting I basted the beast with Belot Cider, a French sparkling apple wine. 

 ■    ■    ■

I just wanted to tell you that my wife and I have finally tried some of the half lamb I picked up in early Nov and it was more than fantastic.  We liked it so much that I have just ordered a spring lamb and a whole lamb.

John R. Thoman, Jr.

Ashburn, VA  

 ■    ■    ■

Our hosts took a large portion of our lamb to make a gigantic pot of Lamb and White Bean Stew according to the recipe in Jay Weinstein's cookbook "The Ethical Gourmet."  It's from this cookbook we first heard about Touchstone Farm, and we're glad we followed its recommendation.  With all the superior ingredients, the dish was a big hit.  As we cook and eat our way through the rest of the lamb over the coming months, we'll be reminded of the special weekend just gone by.  Thanks for your part in it.  

James Rogers & Rachel Barham

Washington, DC  

 ■    ■    ■

Thanks for delivering the lamb order. I am a bit tardy in responding but we didn't start serving the lamb until recently and I can report with pleasure as to the superb quality! Many thanks and many good wishes for the coming holidays.

Best regards,

David Hamilton
Warrenton, VA