Meat

Sheep meat is one of the earliest recorded human foods. Its convenient size, nutritional value, health benefits, and ease of digesting makes it an ideal food. Sheep are usually born in the spring, raised until they are almost adult size, and butchered in the fall before overwintering - the same as cattle and pigs. Meat raised this way is called Lamb. Less common in the US, meat from sheep between 1 and 2 years old is called Hogget, and meat from sheep over two years old is called Mutton. Our Lamb is a mild red meat with a flavor not unlike grass-fed beef. It can be used in place of beef in recipes, but to really have the flavor shine, classic lamb recipes like Shepherd’s Pie or grilled lamb-chops with garlic and rosemary bring out its unique characteristics.

We sell our meat as "Locker Lamb" which is also called Freezer Lamb. This is a way for people to get fresh and locally raised meat and bypass the costly USDA inspections that are designed for industrial meat production. Here’s how it works: the customer purchases the animal from the shepherd, and then the customer picks it up from the butcher in nicely wrapped frozen packages of meat. The shepherd charges the customer the price of the animal, and the butcher charges the customer for the cost of the slaughter, cutting and wrapping. We offer whole or part locker lamb in the Spring and Fall, depending on availability.

See what locker lambs we have available for reservation on our order page.

If you have any questions please call or email us at the contacts down below.