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Lamb

Our lambs are born in March, just as the West Marin pastures are growing lush and green. During the years that we were running the dairy, the lambs would spend their first 5 to 6 weeks with their mothers, whose rich milk gave them a good start in life, before they transitioned to grazing on our pastures. Starting in 2017, our lambs get to stay with their mothers all summer, grazing together on the pastures, and still having a drink of rich mother’s milk when they want it. The daughters of our best ewes stay on to join our flock, and we also make some of our daughters and sons of our best producers available for sale as breeding stock.

If you are interested in buying lambs as breeding stock, please email me with “breeding stock” in the subject line. We have nice 2017 ewe-lambs and ram-lambs from our best-producing ewes.

The rest of our lambs, after a happy life on green pastures, are humanely harvested for the local food market. Our lamb is on the menu during the summer months at Osteria Stellina in Pt Reyes Station.

We also sell whole meat-lambs to individuals. We have slaughter-dates in June, July, August and sometimes September. Our lambs go to a USDA inspected slaughterhouse in Occidental, and you must be able to pick up your cut, wrapped and frozen lamb at the custom butcher, Bud’s Custom Meats, near Petaluma. We still have meat-lambs available for 2017. If you are interested in buying a freezer-lamb in 2017, please e-mail me and put “lamb” in the subject line. I will send you a price breakdown and explanation of how the process works.

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