(Perhaps not so much for the non-meat eating quotient…)

Witness this very creative use of locally-raised lamb by the amazing J.T. Baker and the companion story written by Times Union staff writer Steve Barnes about the lamb’s lifespan. Fascinating, kind of terrifying and different all at the same time.

My first experiences with J.T. Baker’s food was at the Bistro 120 (R.I.P.) in Schuylerville in 2006 (?). I remember our first meal there — it was exceptional from start to finish, with the main course of filet with lavendar (absolutely incredible). While our “foodie” level has raised considerably since then, I think this may have been the start of the spiral towards more inventive food choices. It was our first “palate cleanser” experience as Chef Baker sent out some sort of green-apple concoction.

The lamb meal play-by-play jumps J.T.’s restaurant to the top of the “to visit when we have money” list….