A review of 3-Corner Field Farm lamb from an e-newsletter by Diane Forley and Michael Otsuka, Chef-Owners of Verbena restaurant in NYC:
We have been very lucky to include among our recent specials, lamb from 3-Corner Field Farm. Karen Weinberg, from Shushan, New York, grows the lamb and brings it to the Greenmarket every Monday. Her animals are grass - fed on organically managed pastures. They are raised outdoors with care and respect. The majority of their diet consists of alfalfa and clover. You really appreciate the quality of lamb raised in this fashion when you prepare and taste it. The meat is a light pink color with a subtle lamb perfume. Although the taste is mild it has a complexity not unlike that of a fine wine which expresses the flavors of the lamb and environment from which it came. In wine speak that call it terróir (tare-waar). Her lamb is butchered and frozen at the peak of freshness. She offers the popular cuts from chops, leg, cuts, ground lamb and homemade sausage. If you ask really nicely you can order a whole lamb like we do at the restaurant.