We’ve been raising lambs for 5 years now. We started with 13 little bottle-baby Katahdin lambs and have been growing our flock ever since. This year we finally had enough to process and sell as market lambs, which has sent us down a whole new path of marketing, billing, and even cooking! Lots of things for me to learn 😬
We chose the Katahdin breed mainly because they are hair sheep. This means their hair naturally sheds off without any shearing. As our little lambs grew, our knowledge and love for the breed grew too. Not only are they hardy, they are excellent at producing meat AND milk! The mothers have great maternal instincts and raise 2-3 lambs with just a bit of grain and forage. These sheep produce very mild, beef-like meat regardless of the processing age, whereas most wooled meat sheep have a small window of time for processing and will have a fairly gamey taste. This makes them all the more appealing for our homestead.
Our first experience eating and cooking with our farm-raised lamb was a simple shepherd’s pie. I was skeptical because so many folks have had strong opinions about lamb and how it should be cooked-but it’s food…what could go wrong?! I found a recipe online and went for it…tweaked it a bit, and found it was AMAZING! I barely got to eat any because my husband was eating it for lunch and dinner. Next, we made ground lamb tacos, then lamb burgers, smoked rack of lamb, and now we’re on to chops!
We currently have various cuts of frozen lamb available for purchase and will be booking 5 more lambs for processing soon if you’d like to purchase a whole lamb. Please shoot us an email for details and pricing!
This recipe is so simple and so darn tasty, even my very, VERY, picky eater (mom) said it was delicious! If I had to compare this to something, it gives definite Texas Roadhouse steak vibes.
I hope you love this recipe as much as I do! If you give it a go or have a question, please drop us a comment!
God bless ya,
Kristen
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