After hanging at the slaughterhouse for the better part of a week, our lambs arrive whole and are promptly broken down the same day. Using every part of the sheep, we also carry lamb sausage, ground lamb, and even lamb belly bacon (which we cure for a week and smoke with cherrywood)!
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 choose to buy older sheep because they are better marbled and more flavorful than younger lambs. Because of our careful breed selection of sheep, they are never gamey, as these breeds do not produce lanolin. This also makes our sheep much more comfortable during hot New York summers - can you imagine wearing a sweater all summer long?