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The Hotel Roanoke and Conference Center - A Doubletree
Hotel
We have truly enjoy the Border Springs Lamb and our guest appreciate the clean natural flavor that
comes from such a fantastic product. Your commitment to providing such a quality product shows through with every bite. It
has been our pleasure to be able to work with you and your lamb. Thank you for everything you do. We are looking forward to
a great relationship together.
Billie Raper, CEC, Executive Chef
| Lamb Two Ways - Lamb Chop with Moussaka |
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| The Hotel Roanoke and Conference Center |
Panorama At The Peak
I
truly love working with Craig Rogers and his Border Springs Lamb. It is the best lamb I have ever tasted! The flavor
is tremendous- light and natural. Our customers at Panorama at the Peak, constantly tell us how much they
enjoy it.
I
also admire the care and the commitment Craig gives to his lamb. It is important to me that Border Springs is also Animal
Welfare Approved, and Certified Naturally Grown. Knowing that the lamb is raised naturally, and cared for is important
to all of us here at Panorama. I see the end result everyday: animal raised humanely and slaughtered humanely,
shows in the taste and texture of the meat.
It
has been a great pleasure meeting Craig, and working with his lamb.
Scott Collinash, Executive Chef
Chateau Morrisette
I have been extremely pleased with both the taste
and texture of our lamb chops. Craig was willing to cut these to our spec and it has been well received by our clientele.
I can't wait to try some of the other offerings that are available in the future!
Vance Buffington, Executive Chef
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| Photo by Josh Smith, Executive Chef, Local Roots Cafe |
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