Lamb

We have a flock of about thirty Katahdin Ewes. They are hair sheep that shed their coats in the spring, so we raise them for meat, not wool. Lambs are born in the spring. Each ewe usually has twins. Katahdins are good mothers and rarely need our assistance. The lambs are on their feet and nursing soon after birth. The sheep spend the summer and fall rotationally grazing in the pasture or on cover crops. The lambs are fully grass fed and begin going to Sailer's Meats, our local butcher, in the fall. In the winter the ewes are fed hay. Late in pregnancy the ewes recieve a small supplement of organic or local grain to ensure they have enough nutrients to support the growth of multiple lambs.

For those of you who are new to eating lamb, please don't be intimidated. Tony and I didn't grow up eating lamb, but now we are hooked. Cooking lamb is as easy as cooking beef or pork, with the added benefit of being healthier for you. It is also very tender and flavorful. Check out some recipes from the American Lamb Board if you need some ideas on how to use new, unfamiliar cuts.

Lamb is available for delivery in the fall and early winter, but we start taking orders in the spring. You can order a half or a whole lamb. We charge $6 per pound hanging weight plus processing costs. It will be cut and packaged to your specifications. It is USDA inspected and vacuum packed. Please email or call with any questions or to inquire about lamb availability.

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