08/22/2026
Our smoked lamb main course is on the Late Summer Tasting Menu at Baker’s Table this month.
We start with lamb shoulder from Freedom Run Farms outside of Lexington — rubbed in garam masala, hot smoked, and pulled for that fun barbecue texture. Topped with molasses jus and pickled red onions.
Plated with:
🌿 Seared local kale
🫓 Hand-rolled flatbread
🥒 Cucumber and cumin-infused yogurt
🌱 A dollop of mint chutney
The pairing? A smoky cabernet franc from Arnaud Lambert in the Loire Valley.
On the menu all month until August 29th — comment MENU below to see what else we’re cooking 👇
Can’t wait to see you soon!