Before we started building our sheep herd, we researched what we needed to do to raise a truly gourmet lamb product for our customers. One of our first decisions was to raise hair sheep not wool sheep. We discovered that hair sheep can be raised in a more natural environment, out in the open. And with the absence of wool, there was very little chance that their meat would be tainted with the lanolin taste that can come from wool sheep. Secondly, we wanted to look for breeds that would excel in meat quality when left on their mother’s milk until they were 5 to 6 months of age. Our selection was the Dorper breed as our base breed and using other breeds such as Katahdin, St. Croix, and Barbado to add hybrid vigor through Composite Breeding.
From here, I think we just plain got lucky. We have really hit a “home run”. We have customers from England, Ireland, New Zealand, and the Middle East, where they grew up eating lamb telling us that our lamb is the best they have ever eaten. (See What Our Customers Are Saying)
We raise our sheep just like our cattle. Our sheep forage and lamb naturally in open pastures. We rotate them frequently into new pastures for clean, healthy grazing. Lambs are ready for processing at the tender age of 5 -6 months and will weigh approximately 100 pounds. Our lambs are with their mothers, grazing and getting their mother’s rich milk their entire lives which, we feel, is the main reason for the exceptional flavor and tenderness of the meat. Our animals are never fed grain or treated with antibiotics, steroids, or growth hormones.
(See Health Benefits of Grass-fed Meat)
Lambs for Sale:
We sell live lambs that are still nursing their mothers, for delivery to the processor at approximately 5 – 6 months of age. Arrangements can be made for delivery to the processor for your convenience.
