Grass-Fed Lamb
Delicious on the grill or in the oven, our lamb cuts are just fatty enough to be juicy and tender.
Cuts We Offer
Available cuts include loin and rib chops, boneless and bone-in leg roasts, boneless and bone-in shoulder roasts, shanks, ground, premium Merguez sausage co-processed by Babette’s Table in Waitsfield, and organ meat.
We occasionally have meat from older animals available, which typically has a more complex flavor profile (not gamey.)
Where to Purchase
You can usually find our meat at the following locations as well:
Roots Market in Middlesex
Buffalo Mountain Coop in Hardwick
5th Quarter Butcher Shop in Waitsfield
Barre Farmers’ Market (Summer)
Plainfield Farmers’ Market (Summer)
Lamb Recipes
Our go-to source for new lamb recipe ideas is the varied collection on the American Lamb Board website. We also love trying recipes that our customers recommend, so please share your favorites! We regularly share ideas in our newsletter. Subscribe below.
Customer Testimonials
“Our family picked up a bone-in shoulder from you folks for Easter and it was incredible! It really made our holiday special.”
“Best lamb ever! We LOVED our Easter leg of lamb. Absolutely scrumptious, sweet and tender. It is a splurge for sure, but a lovely one.”
“I have been breaking down and processing the lamb since I brought it home and it's fantastic. The muscle development, body fat and leaf fat are well-formed and easy to work with. To be honest I don't know if I can ever go back to buying supermarket animals.”
“I’m not typically a ‘look at my meat’ kinda gal, but goddamn this lamb is beautiful. It was amazing!! We’ll be back for more.”