Grass-Fed Lamb and Goat

The Sheep

Born in early spring, our small flock of lambs spends their whole life on pasture with free access to fresh, seasonal grasses. They are never fed grain or growth hormones. Instead, we carefully manage the available forages through rotational and interspecies grazing to provide optimal nutrition for growth.

By moving the sheep daily (or more often as needed), alternating with cattle, chickens, and pigs, and by employing holistic/homeopathic remedies, we are able to dramatically reduce the need for antibiotics and chemical de-wormers in our sheep and goats. For example, parasites and flies that are controlled with chemicals at "factory farms" become useful nutrients for chickens that follow in the rotation and pick grubs from dung piles. Not only do our sheep and goats benefit, but also forage quality and diversity, as well as soil health are improved with this practice of rotational grazing.

That said, delicious lamb also depends on the genetic foundation of our flock, which is built on 35 Katahdin ewes. This breed of hair sheep is renowned for its mild flavor and exceptional maternal instincts. Hair sheep do not produce wool like many other kinds of sheep, but instead shed their winter coats through the spring, much a dog. This shedding offers several advantages beyond the lighter, less “mutton-y” flavor of the meat. For example, hair sheep essentially shear themselves as our hot, humid southern summers approach, saving labor (for us) and summer heat stress (for the animal). But, because Katahdin sheep grow a thick winter coat, they are plenty warm for early spring lambing out on pasture. Also, since many hair breeds were developed in more humid climates, they carry some natural immunity to the intestinal parasites that form the number one health issue in sheep production. In our operation, this natural immunity means further reduced need for chemical de-wormers and other treatment measures. We cross these solid ewes with a Dorper ram, another breed of hair sheep known for it’s generous meat production, to add muscling and rapid growth.

Through integrative management and selective breeding, we can guarantee the ingredients of our meat - mother's milk and nature's sheep food – grass.

Prices

Our lambs are available as whole and half animals or by the pound at the All Arkansas Farmers’ Market in the fall.

• Whole lamb - $2.40/lb based on live weight (60-90 lbs)
• Half lamb - $2.80/lb based on live weight (30-45 lbs)
• Retail cuts - $6.00-14.00/lb

Ordering