"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. 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. 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 overtime and leaves us with a tender, well balanced fat-to-meat ratio lamb product.
Moving Like Their Ancestors
Sheep are always on the move. 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. As shepherds domesticated the sheep they followed this same pattern and called it pastoralism as they directed the flocks up mountains during the summer, and down them when snow fell. Throughout the fall we strategically save pastures of cool-season grasses for our sheep and lambs. 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. In late April, well after the spring green-up, the lambs have seen all four seasons and are ready for butcher.