Grassfed Lamb

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.

This is all because Katahdins are hair breeds, meaning they produce a fine hair coat instead of wool.  There is a lot of oily lanolin in wool and that fat is what flavours the meat…since Katahdins produce so little lanolin their meat does not take on an overly strong gamey flavour.  This is why most fancy pants butcher shops smart enough to use local lamb instead of importing it all the way from the other side of the world will use Katahdin when they can get ahold of it.

Click here for more information on ordering.