Local Meat

Selling lamb can be difficult. Some people don’t know how to cook it, think it is difficult to cook, are intimidated by stories, or have had bad experiences in the past. For all of these people I have the same response….

Have you had my lamb?

Our lamb is fed with oats and grass hay grown on our farm. It is more mild in flavour and more tender than imported lamb. Some of our cuts are smaller than the grocery store, but our lambs are not a pure meat bread, bred to be big. They are a mix of heritage breeds, bred to be flavourful and easy on the environment.

Cooking lamb is easier than most people think. It is great on the barbeque or slowly roasted in the oven. It also doesn’t have a strong flavour because we don’t use corn or other grains to increase the fat on the animal, and we butcher young - around 10 months average.

Lamb from our farm, like most other locally produced meats, costs a little more than the grocery store. However, we find that we feel full faster with less meat, and we feel better about where we have sourced our meal. We also have lamb chops in small packages that are an easy entry-level cut for reluctant lamb customers. They are easy to cook, easy to eat, and can be used as an appetizer, reducing your price point for your meal.

Come to the market, or message me through Facebook or Instagram, if you have any questions about our meat, or any other products.