I have truly enjoyed working with lamb in recent weeks. I guess that may be apparent in that we have integrated lamb into many of the menus we have assembled. Yet, it has been important to me to share a great product with as many people as I can. The lamb comes from a local producer, Grass Roots, who is insistent on quality. The lamb is all finished on grass, and has a focused meaty flavor with the tang of great lamb. Most recently, we doubled up on our preparation of lamb serving the slow cooked loin with the crispy braised belly. We integrated some chanterelle mushrooms we preserved in an apricot vinaigrette which we enlivened with fresh dill. Also, we added several drops of sweet and sour squash juice to parallel the flavors of apricots and chanterelles. A generous spoonful of chorizo yogurt added garlic, paprika and a rich meatiness to the dish. Finally, we added a dusting of dried cheddar cheese, an interesting salt replacement.