We receive our lambs whole after they have hung at the slaughterhouse for the better part of a week and break them down the day they arrive. We utilize every part of the sheep making sausage, ground lamb and even lamb belly bacon that we cure for a week and smoke with cherrywood. 

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Most of our lamb is actually slightly older Mutton or Hogget hair sheep breeds that are grass-fed in New York state without hormones or antibiotics. We have chosen to buy older sheep because they are better marbled and more flavorful than younger lambs.  They are never gamey though, because of our careful breed selection of sheep that do not produce lanolin. This makes our sheep much more comfortable during hot New York summers. Can you imagine wearing a sweater all summer long?