Lamb Sausage

Brian Yazzie, Sioux Chef chef de cuisine, shared his method for creating a traditional Diné lamb sausage. Churro lamb, introduced to the continent by Spanish explorers in the 1600s, has become a mainstay throughout the Southwest. It’s an especially hardy animal, requiring less water and forage than other sheep, with long legs, a narrow body, and fine bones. Navajo-Churro sheep provide lean meat with a distinctive, sweet flavor and beautiful dual-fiber fleece, prized for its array of natural