This dish was inspired was two different products that arrived straight from the farm. The first was some lamb shoulders from Twin County and then 2 clam shells of baby squashes with blossoms still attached arrived this morning. We wanted to create a dish that felt like the in between time of summer leaving and fall arriving. The lamb shoulder was rubbed with lemon, garlic, rosemary, and garlic. After I tied the shoulder into roulades with butchers twine, I made a salt crust. The egg whites were mixed with some salt and packed onto the lamb shoulders. We roasted them for about 20 minutes at 350 degrees before cracking the shells and slicing thin medallions of lamb. The squash blossoms and fruit were served in multiple variations; baby squash parpadelle, raw squash blossom petals, and zucchini preserves.