Clockwise from top left: Ground lamb, loin chops, rip chops, kebab meat, shank, frenched rack of lamb. Photograph by Douglas Merriam.
THAT SMILING FACE AT THE SANTA FE FARMERS’ MARKET belongs to Antonio Manzanares, of Shepherd’s Lamb. Starting with just 30 ewes when he married his wife and business partner, Molly, he has grown their ranch in Los Ojos to more than 1,000 sheep (and four children). Certified organic since 1998, Shepherd’s pasture-grazed offerings have included cuts like chops, legs, shanks, bones, sweetbreads, and organ meats—plus sheared wool available as yarn, blankets, and rugs at the Tierra Wools shop in Chama. Now that’s nose-to-tail.