Our sheep are pure bred Icelandics. We have a closed flock.
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. We have mutton, too, and hogget, as well as 3 kinds of mutton sausage, Sweet, Chorizo spiced, and Hot Italian spiced.
If it's real, lamb is never more than 12 months old.
Hogget is a useful term not used much in this country. It 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 have mutton, too.
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. No grain, no corn, 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!"
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. We have mutton, too, and hogget, as well as 3 kinds of mutton sausage, Sweet, Chorizo spiced, and Hot Italian spiced.
If it's real, lamb is never more than 12 months old.
Hogget is a useful term not used much in this country. It 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 have mutton, too.
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. No grain, no corn, 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!"
