You want the best for your family and for your table. There are so many confusing labels, certifications and claims at the store. How do you know when you are getting authentic food from a sustainable source?
High in minerals and relatively lean, our lamb is a delicious, nutritious and sustainable option for your family. Shepherd’s Pie, Shawarma, curries, roasts and chops, our Vermont Lamb offers something tasty for every palate.
Our lamb is currently available in Vermont from the following vendors:
- City Market Co-op, Burlington
- Craftsbury General Store, Craftsbury
- A Vulgar Display of Poutine, Island Pond
- Pete’s Greens Good Eats Meat Share
Our Animal Welfare Approved lamb meets the highest standards for welfare. Contented sheep who engage in natural, unstressed behavior raise lambs that are healthier and happier. Unlike CAFOs, our sustainable practices prevent pollution while improving the soil. Treat yourself and your family to lamb you can enjoy to the fullest.
Lamb Riblets$10.40 – $11.70
How We Raise Our Lambs
Pregnant ewes live in an open greenhouse-like building filled with natural light, but protected from wind and weather.We monitor the ewes using remote cameras. Sheep instinctively hide labor from predators and humans, but observing them via remote camera doesn’t disturb or alarm them.
When the lambs are close, we remain close by to assist. Katie has hundreds births under her belt and plenty of experience judging what kind of aid to provide to new mothers.New mothers are confined to private pens with their lambs until the lambs are nursing steadily and the maternal bond is strong. Young lambs are closely watched as they grow. They are out on grass as soon as the sward is ready for them.Lambs grow up grazing with their mothers. They are weaned at 3 months of age as gently as possible- the lambs are left on familiar ground while the ewes are led to new pastures.The lambs weight is evaluated while they grow. Slaughter starts with humane stunning, rendering the animal senseless and brain-dead. The carcass is bled, skinned and left to age for one week before primal cuts become the chops, roasts, stew and sausage we all enjoy.