Our Katahdin lambs are raised on pasture grasses from the time they are born until the late fall, at which time they receive good quality grass hay through the winter months. If large enough, some may be processed in December but the smaller lambs are held over until the following summer for processing. We leave them on their moms and let them self-wean when the time is right. This gives them extra nutrition to give them the best start possible. For breeding stock, please see our Breeding Stock page.
Pasture raised lamb meat has a good nutrition profile compared to other types of meat such as beef or chicken, with excellent Omega 6 to Omega 3 ratios. There are several sites listed on the internet to obtain facts about fat content, cholesterol and protein.
Probably the best part of raising hair sheep lambs is the taste! We have found that it is very different from lamb from wool sheep. It is a milder, richer taste without that hint of "wool or lanolin". The meat combines well with a wide variety of spices and seasonings typically used with lamb meat, but is also great just on it's own. We encourage you to try some of our lamb meat and see for yourself how good it is! To order, simply go to our Order Form listed on our Order Form Page.
Two of our first lambs born in 2016 enjoying the south hillside.
Sandy babysitting some of the other lambs. The lambs were 3 months old and growing fast!
Sadie is one of our first Katahdin sheep, at 4 months old she is sporting her summer coat, and is mowing our lawn.
Our original starter flock of 6 sheep relaxing in the shade in early fall, 2015 along with a few St. Croix wether lambs that we bought to raise for meat that year.