This year, we were lucky to receive an exclusive delivery of Polderside Spring Lamb at Big Lou’s Butcher Shop. We were the only supplier in town to receive these lambs and it’s been a pleasure to work with them and watch our customers enjoy taking them home to cook and eat.

We held back some of the best lamb with the idea of doing a special meal based around a variety of lamb dishes and products and we’re really excited to announce our Polderside Lamb Dinner to be held on the evening of September 14th in the bistro. The five-course meal will include dishes made from a variety of lamb parts, everything from loin and leg entrées to lamb heart and kidney paté, lamb head ravioli and a lamb broth soup. We’re even making our signature lamb merguez into a sausage roll that we’re serving as the amuse bouche.

The meal will also serve as a way to remember our good friend Jens-Hugo Jacobsen of Polderside Farms who passed away while working on the farm he loved. Hopefully, a meal like this is the best tribute we can pay to him.

The cost for the Polderside Lamb Dinner is $75 per person, not including tax and gratuity and reservations are strongly recommended for this popular event. Two Chefs and a Table is located at 305 Alexander Street in Railtown. For more information or to book your table, call 778-233-1303 or email info@twochefsandatable.com.

Those who just can’t wait until the 14th to get their lamb can stop in at Big Lou’s Butcher Shop where another fresh Polderside Lamb is expected to arrive this week.

Polderside Lamb Menu

Amuse Bouche: Merguez Sausage Roll w/cumin yogurt dip
With/ See Ya Later Ranch Gewurztraminer

First Course: Scotch Broth: lamb broth, barley, root vegetables

Second Course: Lamb Terrine: liver, heart & kidney pate with grainy mustard & butter lettuce salad
With/ Poplar Grove Cabernet Franc

Third Course: Lamb Cheek Ravioli with Sage Butter
With/ LFNG Stock Chardonnay

Entrée: choice of

Pan roasted Lamb Loin: pommes puree, seasonal vegetables and mint sauce
Or/
Gigot de Sept Heures: slow roasted leg of lamb, roasted new potatoes, butternut squash and rosemary pan jus

With/Chateau St. Michelle Chardonnay