Grassfed Lamb

                 Icelandic sheep produce a gourmet lamb carcass, traditionally slaughtered off late summer pastures. The meat from this primitive mountain breed is noted for it’s mild flavor and tender, fine grained texture. It can often be found in the kitchens of gourmet chefs and on the menus of upper scale restaurants. It is a dietary staple and an important part of the cultural heritage in their native Iceland.

                 Each year we offer some of our lamb crop to local folks who value the environmental benefit of grass-based agriculture and the tasty, nutritious meat it yields. Our lamb customers can rest assured that each of our lambs lives a happy, healthy life in fields and fresh air, freely engaging in their natural sheep behaviors.

Ledgewood lamb is 100% grass fed and pasture raised which makes for a palatable difference in the quality of our meat. Meat from grassfed livestock is lauded for its superior flavor, a healthier balance of omega fats and a significantly higher vitamin and antioxidant content than it’s conventionally raised counterpart.

                 Notably, grassfed lamb is currently the best known naturally occurring source of Conjugated Linoleic Acid, an antioxidant proven to facilitate weight loss and impede tumor growth in rats. Studies in Finland and France have also shown that higher CLA levels have been linked with a lower risk of breast cancer.

For more extensive  information on the benefits of grassfed meat and animal products Go Here.     

Pricing:

Includes Transportation to and Processing at a USDA inspected facility.

 

Whole share…………$6/lb (expect 2o-32lbs)

Half Share...…………$6/lb (expect 10-16lbs)

 

Feeder Lambs:

Each year we have a very limited number of weanlings available for $60 each for those interested in raising their own meat lambs.

 

Testimonials

I tried the leg chops today. They were delicious. The texture and flavor of the meat was exceptional, as it was with the ribs. It’s the kind of thing you can’t buy in a store. I am so glad you made this available. Thanks.

-T.A., Vermont

 

How the Process Works –What to Expect

                 If you place an order for lamb with us, we will start the process by sending you a simple cut sheet to fill out. All you need to do is circle which cuts of meat you would like (arm chops vs. a shoulder roast, for instance), fill in your name and contact information and send the form back to us. With your form, a deposit of $65 for whole orders and $35 for half orders is due. If you would like to provide your own custom cutting orders, you may do so for whole orders only.

                 The processing date usually falls in the middle of October, and we will be able to give you a ball park pickup date as early as July. We will be in touch with you as soon as we know for sure when your meat will be ready, usually about 3 days in advance. We do not have enough freezer space to store all of our customer orders, so it is important that you are able to pick up your order on the afternoon or evening that it arrives. If Putney is a long haul for you, we can deliver your meat to a meeting point along I-91 between Vermont exits 4 and 20 on our way back from the processor for an additional $5. Your meat will be packaged in a cardboard box, with each individual cut labeled, weighed and shrink-wrapped in clear plastic. We also provide you with a custom collection of cooking suggestions. At this point the balance of your order is due and will be based on the hanging weight of your lamb ($6/lb). The actual weight of your order may be slightly less than the hanging weight depending largely on the types of cuts you specify.

                 Your meat should be stored in the freezer and thawed as needed in the refrigerator.

Bon Appetite!