Grassfed Lamb...less lamby
Katahdins are a breed of hair sheep which shed their coats each summer, thus eliminating for the most part the need to shear. Katahdin lamb has a "milder" flavor than other lamb you may have tasted due to the absence of wool. Their flavor is quickly becoming popular with chefs and consumers alike. 
The sheep are moved to fresh grass as necessary usually about once a week. Tilly, our border collie, is a vital part of this process. She waits patiently for Jamie by the front door to load up in truck every morning for work and takes her job very seriously.
Products
RACK |
$12.00 /lb |
LOIN |
$14.00 /lb |
CHOPS |
$14.00 /lb |
LEG OF LAMB |
$7.50 /lb |
GROUND |
$7.00 /lb |
STEW MEAT |
$7.00 /lb |
SHOULDER ROAST |
$6.00 /lb |
SHANK |
$7.00 /lb |
RIBS |
$4.00 /lb |
LIVER |
$2.00 /lb |
HEARTS |
$2.00 /lb |
BONES |
$1.00 /lb |
Available by the Cut and in Bulk
price subject to change without notice
Processing
Our lambs are taken to a federally inspected butcher plant in North Carolina. This inspections allows us to sell our meat to individual people, restaurants, grocers, etc. The processor cuts to our specifications, vacuum seals, labels, and then freezes the product. We pick up the meat with a freezer truck and bring it back to the farm for storage and distribution.