We are committed to raising 100% grassfed lamb in accordance with organic standards. Our lambs are born in the spring, on pasture and are ready for market in the fall. Our Katahdin breed is famous for a mild delicate taste, in large part because it is remarkably lower in fat than other sheep breeds.
An analysis by the University of Missouri found that Katahdin rib chops had less than one-third the fat content of conventional lamb or pork. In fact, the lean meat portion of the Katahdin rib chop contains only 1.3 grams more fat per 100g than a boneless, skinless chicken breast. It i the breed of choice for high end butchers, but is hard to find because it is not a commonly raised breed. The Globe and Mail wrote an article about them which you can read here.
We are very proud of our sheep. Not only do they produce the most delicious lamb EVER, loved even by those who don’t think they like lamb, our sheep have great lives. They are out on grass all summer and have access to the outdoors all winter too. We have never had to deworm a sheep, and our mortality rate is almost zero. They are also a highly loveable bunch!
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