Profiles in Courage, Compassion, Care and Quality

Heart. Land. Soul.

American Lamb Board6300 East Hampden Avenue #2106, Denver, Colorado 80222

(866) 327-LAMB (5262)www.americanlamb.com FRESH HOMEGROWN FLAVOR

heart. land. soul. Profiles in Courage, Compassion, Care and Quality

oSheep are raised in every state in the country, from the rolling hills of

California and the native grasslands of Pennsylvania to the alpine meadows of Colorado and the high country desert of Idaho, and everywhere in

between. The story behind those who raise sheep and how their products reach your table is just as varied; the people who raise sheep for a living are as diverse as the regions they call home. But there is one common thread that ties them all together—they are food artisans whose dedicated work

demonstrates their respect for the environment and delivers delicious food that graces our plates and palates.

From east to west, from farm flocks of 50 to range operations of more than 1,000—these family-owned operations are extremely diverse

because sheep are adaptable to a wide range of climates and management systems. Producers focus mainly on sheep breeds that thrive in their

local conditions, raising their animals on lush pastures and high-quality finishing feed to create consistent and delicious flavor, regardless of the

season or location they are raised.

Our American lamb producers and products are among the finest in the world. A unique blend of the past, the present and the future, these

producers radiate a lifelong commitment to quality and conservation. This attention to quality results in a delicious, tender and nutritious natural

protein for American families.

This strong sense of heritage and caring tradition creates an opportunity for all of us to reconnect to our food source, sharing unparalleled food experiences because we intimately know the source of the product and, specifically, the people who weave together a rich, colorful and flavorful

tapestry expressed in a superior harvest.

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More on the Plate

SKeith Martin SElysian Fields Farm

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Despite his much-celebrated connections to celebrity chefs across the country (most well-known among these chefs is the French Laundry’s Thomas Keller), Martin flies under the radar most of the time. He intimately understands his part in the process and he’s working hard to educate others about theirs. Martin’s holistic approach recognizes that each component plays a pivotal role in the final expression of the animal. Whether it’s the animal expressing his role in the pasture, the farmer expressing his role in the barn, the chef expressing his role in the kitchen,

or the consumer expressing his role in the restaurant, Martin emphasizes that the focus must always be on the animal.

“The animal gives itself to us for our responsible use and reverence,” Martin says, “not for us to do with as we please.”

This reverence and respect for the animal that gives its life for our nourishment is the ultimate act of animal stewardship. Martin explains it like this: “My job is to provide an all-natural vegetarian diet, clean bedding and an abundant supply of fresh water,

There are nuances of the natural world in everything Keith Martin does, from the name of his Pennsylvania ranch, Elysian Fields—a paradisiacal land of plenty where contented souls go to rest—to his holistic approach to raising his animals, symbolizing the purity and natural goodness of the lamb.

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FRESH HOMEGROWN FLAVOR

and then bring the lamb to market in a manner that pays ultimate respect to the lamb’s sacrifice. The chef ’s job is to revere the essence of the animal, expressing that sacrifice perfectly through thoughtful preparation that naturally accentuates the flavor and texture of the meat. The consumer’s role is to respect that there is a lot more on the plate than just a piece of meat and that choosing to eat lamb is the ultimate expression of gratitude for the gift the animal has given.”

Driving the point home, Martin asks, “Do I need to know how to cook? Does the chef need to know how to raise the lamb? No, but we are both ingrained in the process in different ways. The chef relies on me to raise lamb with a superior flavor profile. The greatest expression of the lamb is for the chef to know how to cook it right. When the chef and farmer work together from this kind of holistic approach, the focus is properly placed: on the animal making the ultimate sacrifice. That’s the connection and intimacy we’re bringing to the table.”

Elysian Fields Farm has always operated under a local foods mantra. As Martin reminds me, Thomas Keller once predicted that “farmers will be the next celebrities.” This doesn’t assume that farmers are looking to achieve celebrity status for all their toil and tillaging, but pays favor more to the opportunity presented by the local foods movement for consumers to once again discover the source of their food supply. We are finally celebrating the fact that we can all commit to this shared philosophy and reconnect to what matters most.

“Thank the lamb for the way it tastes. Don’t thank me,” Martin says.

Elysian Fields Farm PureBred brand of lamb is available in restaurants across the country and at Dean & DeLuca. g

Profiles in Courage, Compassion, Care and Quality

Heart. Land. Soul.

American Lamb Board6300 East Hampden Avenue #2106, Denver, Colorado 80222

(866) 327-LAMB (5262)www.americanlamb.com FRESH HOMEGROWN FLAVOR