I’ve had Pinn Oaks lamb many times. There is no better. I make a special trip to the farm to get it fresh. I also get it at Festival foods in Kenosha. Tonight, my wife and I made lamb shanks braised 4 hours in Spotted Cow with fall veggies; carrots, celery, onions and turnips. The gravy was great on mashed potatoes. We did this on a two burner Coleman stove while in a camp ground. Pinn Oaks lamb is worth the effort. I can’t say enough about the quality and taste.