"The only gift is a portion of thyself...the poet brings his poem; the shepherd his lamb." Ralph Waldo Emerson

We are particular about the way we raise our lambs. It starts with the breed. We choose to raise Icelandic sheep for their hardiness, multi-purpose-ness and gourmet meat (see our article on Icelandic sheep). They are raised exclusively on pasture. From the day they are born, they receive milk from their mother until they are processed, which contributes to their overall health. Our lambs do not receive hormones or antibiotics. They have access to all the sunshine and grass they need in our pastures. We rotate pastures so they receive fresh greens on fresh pastures. In the winter, they receive healthy hay (no grains) and have access to shelter when they need it. We also give them access to Organic Thorvin kelp year-round which supplies them with minerals and vitamins harvested from the ocean north of Iceland.

The taste is another benefit that needs to be addressed. It just can’t be beat! If you have never had lamb before or even if you are a lamb conoisseur, we are certain you are in for a treat. 100% grass-fed Icelandic lamb meat is mildly flavored, tender and juicy. Many times lamb recipes require time-consuming marinades to mask the off-flavor. Not so with this meat! Grilling a lamb chop or lamb steak is as simple as grilling a beef steak. The same simplicity that is utilized with beef roast can be applied to lamb roasts.

When animals are raised the way they were created to be raised, when they eat what they were created to eat, when they live the way they were created to live, they are much healthier. Healthy animals yield healthy meat. This contributes to healthier folks who appreciate great-tasting food.

*NEW* Click here for some recipe ideas !

For frequently asked questions, click.