Our 100% grass fed lamb is raised with love for our animals, soils, waterways and future generations.
Our lambs are born on pasture in the spring and spend their entire lives outside, grazing sweet forages on our small farm.
We would love the opportunity to be your farmers!
Let’s work together to bring our regeneratively raised 100% grass fed lamb to your table!
Whole Lamb
We are currently accepting deposits for lambs that will be taken to the locker in November 2024
Looking to stock up on our 100% grass fed lamb? When you purchase one of our whole lambs, we deliver it to the locker for you and you have the opportunity to call in your own cutting instructions so you get the cuts you know you’ll love.
We raise hair sheep and finish on pasture so our lambs tend to be akin to New Zealand style lamb.
Size, yield and processing costs can vary but these are our best estimates based on our experience.
Price/Hanging Weight Pound: $7.50
Average Hanging Weight: 50#
Average Packaged Meat: 30#
Average Processing Fee: $75-100
Average Price/Lb of Meat for a Whole Lamb: $14-$16
Deposit: A $100 deposit is required to officially make your reservation for a whole lamb.
Timeline: Your lamb will be delivered to the locker on either 11/12 or 11/26 and will be ready for pick-up a few weeks later.
Processing: We take our lambs to County Line Locker in Riceville, Iowa.
Payment: After we deliver your lamb to the locker, we will send you an invoice for the hanging weight of your animal (minus your deposit).
Processing is paid directly to the locker when you pick up your meat.
Our practices
PASTURE BORN AND RAISED
Our lambs are born on pasture in May. During lambing season we give the ewes (mama sheep) a bigger pasture than usual so they have the opportunity to find a comfortable and safe space to give birth and bond with their lamb(s).
LOCALLY FED
In the summer we move the sheep to fresh pasture daily. In the winter our animals eat hay consisting of forages like orchard, timothy, alfalfa, red clover, Italian rye grass and brome. Occasionally we have a few “bottle” lambs who are abandoned for whatever reason and we become their mothers, feeding them organic milk from our family’s dairy up the road. We produce all of the hay that our sheep eat so I guess you could say they eat locally!
MILD FLAVOR PROFILE
We raise hair sheep (katahdin and dorper, to be specific). Our customers rave about the meat quality and mild flavor of our 100% grass fed lamb. We have selected breeds that do well on our pastures and in our climate.
You can be assured that our lambs are never fed grain, administered antibiotics or any other funky stuff.
ROTATIONALLY GRAZED
During grazing season we move our sheep to fresh pasture every. single. day using portable electric fence. Frequent pasture rotations are good for the health of our animals and the health of our land. We allow our pastures to rest for at least 5 weeks (usually 6!) before bringing the sheep back to the same area to graze.
REGENERATIVE PRACTICES
We protect our soil and water by keeping our farm in perennial vegetation. Our deep rooted pasture grasses keep our soils in place and draw moisture down into the earth. Through grazing we are able to transform the rough parts of our hilly farm into delicious food for our community.
We’ve been raising sheep for over 10 years and continue to learn about better ways of managing our flock in harmony with our land.
LIFETIME GRAZED
We have a flock of 140 ewes who live on the farm year-round and have their lambs on pasture throughout the month of May.
In the winter we "bale graze" our sheep in a field that needs a boost of fertility. Bale grazing means we have round bales and bale rings placed throughout the pasture. The hay, bedding and manure that's left behind after a winter of grazing adds an awesome amount of organic matter and fertility to our soil! Nutrient cycling at it’s best!