Easter and the upcoming BBQ season are perfect times to make grass-fed lamb the centre of nutritious and delicious meals. Toronto chef John Cirillo likes to get creative with spices like chimichurri that enhance lamb’s unique flavour. However you prepare it, you can feel good about serving a protein source that’s high in monosaturated fats – the same kind as in olive oil – and an excellent source of vitamins A and B12. Click here to read more.
About The Author
Owen Roberts is a faculty member in the Agricultural Leadership, Education and Communications program at the University of Illinois. As an agricultural journalist, he is the past president of the International Federation of Agricultural Journalists and a lifetime achievement award recipient from the Canadian Farm Writers' Federation. His programs and research papers have been recognized nationally and internationally through awards from the Journal of Applied Communications, the National Agri-Marketing Association, the Association for Communications Excellence, and others.