Retailers, looking for ways to build a fire under lamb and veal sales, are finding demos, point-of-sale information and good pricing work to stoke the flames. Showing customers how to prepare these less-familiar meats and, better yet, giving them a taste, and then handing them a recipe, could certainly help, said Jack Gridley, meat/seafood director at three-unit Dorothy Lane Markets, Dayton, Ohio. Gridley reports that since the upscale retailer launched a grill-to-order program near the ...

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