Our Lamb is available seasonally (Fall - Winter). Orders for half and whole lambs, butchered to your orders, packaged and frozen, can be placed anytime for the coming season. Our market is mostly local, but we can ship outside the Cornwall area.
Orders are filled on a first-come, first-served basis.Demand is strong, so it's a good idea to order early. We sometimes have retail cuts available at the barn. Mutton is also occasionally available.
FYI:
Lamb, if it's real lamb, which ours is, is never more than 12 months old.
Hoggett, a useful term that's not used much in this country, refers to animals that are more than one year old and less than two. For some, the small size of Icelandic lambs is a positive advantage. Others prefer something bigger. The choice is now yours.
Mutton refers to meat from an animal MORE THAN two years old. We've had some inquiries about mutton,and we have some available this year. Please let us know if you're interested.
Our Icelandics are hardy and independent, and ordinarily spend their lives outdoors on pasture, including lambing. They thrive on grass and, at our farm, grass and hay and forage is their exclusive diet. Grain (organic) is only used very sparingly as a 'come-along'. No hormones or prophylactic antibiotics, ever. These traditional and natural methods are healthy for the sheep, and there are health and taste benefits for consumers as well.
What the Icelandic Sheep Breeders of North America has to say about Icelandic Lamb:
"Though famous throughout the world for wool production, the Icelandic breed is predominately grown for meat in Iceland. Since the cool and wet climate precludes the production of most grains in Iceland, the breed has been selected to bring the meat lambs to slaughter weight off of the summer and fall pastures.
As meat consumers increasingly recognize the health benefits of grass fed meats .... the genetics of the Icelandic breed become increasingly valuable....
The Icelandic breed is considered a mountain breed, and historically mountain breeds have been milder in flavor, and leaner than the lowland breeds. The meat is indeed very tender with a mild flavor, and is generally described as gourmet meat. With the leaner, European style carcass, and the mild flavor, Icelandic lamb can appeal to the palate of even those consumers who avow they "just don't like lamb." With the combination of the economic and market advantages of grass fed farming, and with the appeal of the delicious flavor, the Icelandic breed is a natural for direct-to-consumer marketing."
"The Grass Does It!"
Orders are filled on a first-come, first-served basis.Demand is strong, so it's a good idea to order early. We sometimes have retail cuts available at the barn. Mutton is also occasionally available.
FYI:
Lamb, if it's real lamb, which ours is, is never more than 12 months old.
Hoggett, a useful term that's not used much in this country, refers to animals that are more than one year old and less than two. For some, the small size of Icelandic lambs is a positive advantage. Others prefer something bigger. The choice is now yours.
Mutton refers to meat from an animal MORE THAN two years old. We've had some inquiries about mutton,and we have some available this year. Please let us know if you're interested.
Our Icelandics are hardy and independent, and ordinarily spend their lives outdoors on pasture, including lambing. They thrive on grass and, at our farm, grass and hay and forage is their exclusive diet. Grain (organic) is only used very sparingly as a 'come-along'. No hormones or prophylactic antibiotics, ever. These traditional and natural methods are healthy for the sheep, and there are health and taste benefits for consumers as well.
What the Icelandic Sheep Breeders of North America has to say about Icelandic Lamb:
"Though famous throughout the world for wool production, the Icelandic breed is predominately grown for meat in Iceland. Since the cool and wet climate precludes the production of most grains in Iceland, the breed has been selected to bring the meat lambs to slaughter weight off of the summer and fall pastures.
As meat consumers increasingly recognize the health benefits of grass fed meats .... the genetics of the Icelandic breed become increasingly valuable....
The Icelandic breed is considered a mountain breed, and historically mountain breeds have been milder in flavor, and leaner than the lowland breeds. The meat is indeed very tender with a mild flavor, and is generally described as gourmet meat. With the leaner, European style carcass, and the mild flavor, Icelandic lamb can appeal to the palate of even those consumers who avow they "just don't like lamb." With the combination of the economic and market advantages of grass fed farming, and with the appeal of the delicious flavor, the Icelandic breed is a natural for direct-to-consumer marketing."
"The Grass Does It!"
