Spring Lambs - Yum! ;-))

[MrBBQ]

Hey all,

I just bought some "spring lamb" chops and they were amazing tasting (raw).

What's the consensus on the nutritional superiority of spring-finished meats over other seasons, given Weston Price's observations that springtime cow butter is richer (particularly in K2) in nutrient value. Does it make much difference to the nutrient value of their fats?

I was considering maybe buying a bulk of spring meat for freezing and enjoying it a little longer. Yum...

Any thoughts please?

Best,

Scotty

[MrBBQ]

(nudge)