Toronto specialty butcher Olliffe stocks kasu-fed lamb made from Distillery District sake. 

The farmer sticks his hand into a small red bucket and scrapes up a lump of sharp-smelling white mush.

He holds out his fingertips and two bony lambs, 10 hours old and barely in command of their limbs, stride toward him as if powerless to resist.

“They’re drawn to it,” says Larry Kupecz, of Stirling, Ont. “They just love it.”

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