Grass Fed and Finished Lamb
Our lamb is absolutely amazing!
Some of my favorite ways to enjoy lamb is making Grilled Lamb Chops with Garlic-Rosemary Sauce, Lamb Gyros, Greek Lamb Pilaf, Lamb Shish Kabobs, or Slow Roasting a Leg of Lamb Moroccan Style.
HOW TO BUY
by the cut
You can stop by our farm store to pick up individual cuts like a leg of lamb, lamb chops, ground lamb when they are available.
Our bulk lamb is sold whole by the hanging weight, somehwere around 50-60 lbs., which would yield about 35-40 lbs of meat or enough to fill 2 milk crates. When you buy in bulk, you get to choose how you want your lamb cut up. We take reservations year round, ensuring that you get your lamb as soon as the next lambs become available. Ask us when the next ones will be available.
Some typical cuts you can expect are:
Lamb Chops (loin and rib)
Leg of Lamb (bone-in or boneless)
HOW IT WORKS
If you know you would like to buy a whole lamb you can reserve it with a $100 deposit. We will inform you when our next butcher date is and a week before they are butchered we will go over a cut sheet with you. This is where you get to decide how you want your lamb packaged.
Bringing Home The Bacon: Your Step By Step Guide to Buying in Bulk
We know it can be overwhelming the first time you buy a half or a whole hog so we created this easy to follow guide.
Decide for yourself if it’s right for your family!
Health Benefits of lamb
Gut healing delicious nutrient dense bone broth can be made from bones.
High in Omega 3’s, antioxidants such as Vitamin E, C, and beta-carotene
High in Conjugated Lineolic Acid (CLA)
They are born on our property, receive only their mother’s milk, graze grass and lick free-choice minerals. They are raised on pasture their whole life, grass fed and finished. They never receive any grain.
They are the most biodynamic animals we raise. They turn sunshine into healthy and delicious meat. They’re the most suited animals for our climate and our farm. They control weeds and rejuvenate our pastures by properly managed grazing.