How about an all-lamb deli?
Border Springs Farm - a lamb purveyor to top kitchens in D.C., Virginia and the South - will take over the recently vacated Basic 4 space at Reading Terminal Market.
Owner Craig Rogers was shepherded to market management by chef Jennifer Carroll. His farm is in Patrick Springs, Va., and his stock in trade is humanely raised lamb.
His stand - expected to open in late February - will feature Rogers' own fresh and frozen lamb cuts plus artisan lamb dishes such as shepherd’s pie, chili, pot pies, sausage and stew.