All About The Lamb


About Our Servces

We raise lambs traditionally, humanely and sustainably. Our 100% grass fed USDA lamb and goat meat is sold nationally online and served at local restaurants. We believe pasture raised is absolutely, without a doubt, better for the animals, better for the environment, better for your health — which is better for you!

What We Sell

Our Wholesale product can be one or all of the following;

Carcuss Weights

Live Lamb 

Or packaged


Share the big news

The Best Lamb From The Sierra Valley available for immediate purchase. 

More About Lamb

Stick with organic. Organic standards help lower risk of contaminated feed and organic lamb usually has higher nutrient quality. However, remember that organic by itself does not guarantee a natural lifestyle for the lamb. 100% grass-fed.  Go beyond organic by asking for 100% grass-fed. Don't get sidetracked by the confusing array of labeling terms like natural" or "pasture-raised." Labeling laws allow products to display these terms even if lambs spend little or no time outdoors in a pasture setting. Unfortunately, even the term "grass-fed" is not sufficient since grass-fed lambs may have spent a relatively small amount of time grass feeding. The standard to look for on the label is "100% grass-fed." Talk to your grocer or the lamb farmer and find out how the animals were actually raised. In addition.  Consider local farms Organic, 100% grass-fed lamb from  small flocks, this provides a natural lifestyle for the lambs.  

Some of our Buyers


FAQs

What’s the difference, taste-wise, between grass-fed and grain-fed lamb? Which do you prefer?

Will  I prefer Grain Fed over Grass Fed ? You’ve got to remember, what they’re eating is how they’re going to taste. So grain-fed has a more subtle, meaty flavor as opposed to grass-fed, which will have a more wild, musty flavor.


Do you need to trim a leg of lamb?

If it’s a boneless leg, usually it’s already netted and all that. It’s trimmed and ready to go. We call it BRT—boned, rolled, and tied. You’re not going to find too many bone-in legs of lamb at the grocery store. You have to order that from a butcher. Usually the fat cap is left on, but I wouldn’t trim it down much. I’d leave it and score the fat in crosshatch marks, and then that fat makes it self-basting. If you’re ordering American lamb versus Australian or New Zealand lamb, the fat is completely different. American lamb is fattier.

What’s with that blue ink stain on the meat? Should you remove it?

That’s the USDA choice or prime grade stamp. It’s edible. Originally, I think they used concentrated grape juice. I don’t know what they use nowadays, but it is edible. Honestly, if it bothers you, trim it out. You’re not going to ruin that piece of meat. But if you leave it, it’s not gonna hurt you.