"It’s like New Zealand came to the States”

If you want to know about grass-fed lamb, you may want to look at New Zealand, the leading lamb producer in the world. Lamb in America is typically grazed for most of its life, then fattened with grain at the end of its life. This shortcut creates a fatty meat product more quickly but consequently mutes the flavor. Just as New Zealand places an importance on properly raising their sheep, we see the value of growing our lambs at the rate that grass alone can grow them. The Katahdin hair sheep breed has a milder flavor than its wooly cousins, which allows us to raise that animal for more months without the worry of a strong “lamby” flavor that our fellow Americans are averse to. Fat is deposited over time and leaves us with a tender, well balanced fat-to-meat ratio in our Tennessee raised grass-fed lamb.

 

MOVING LIKE THEIR ANCESTORS

From the extreme seasonal climates of mountain ranges to the desert, flocks of sheep prefer to move to new pasture as to avoid parasite infection. During peak growing season, we move our flock every 1 to 2 days, always ensuring a fresh bite of forage and leading to improved grass-fed lamb in Tennessee. During the winter the flock is given fresh pasture every 3-4 days even when our cattle have started eating hay. This gives them the nutrition needed to grow to maturity before the next crop of lambs is born.

Ready to start receiving our grassfed lamb directly to your neighborhood?

For more information about our grass-fed lamb in Tennessee, or if you have general inquiries about our breeding process or the high level of care we provide for our animals, contact us.

Grass-fed lambs eating clover.
Grass-fed lambs eating clover.

lambs eating clover

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Multi-species grazing at work in our pastures.
Multi-species grazing at work in our pastures.

multi-species grazing

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Multi-species grazing at work in our pastures.
Multi-species grazing at work in our pastures.

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Grass-fed lambs eating clover.
Grass-fed lambs eating clover.

lambs eating clover

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