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4109 South Williams Road, Stockbridge, MI 49285, US

Find out how we operate at our farm

Our farm is split into several pastures, four on the East side of the road and five on the West side of the road about 6-9 acres each. The goal is to rotationally graze in small mobs to make the best use of our forage during spring, summer and fall. In the late fall, winter and early spring animals are housed indoors and fed a combination of stored hay and grain from local farms.

Animals
Meat
People

Our Ewes

Our ewes are mostly Katahdin, but some have a bit of Dorper in them too. Both breeds are hair sheep, which do not grow wool. So, our sheep do not need to be sheared as they shed instead. They have a wide range of coloring such as solid white, solid black, black & white, and brown & white.

The Best Recipes

The best recipes start with the best ingredients. Our lamb is grass and grain finished and go to the processor while they are almost full grown, but still young enough that their meat is tender and mild. Lamb is fresh tasting with a heartier flavor when compared to beef. There are some people who don’t like the taste, but there are just as many who enjoy it immensely.

Our Farm

Michael and Teresa Miller established Misty Lane Farms in 2010 in Stockbridge, Michigan, with just 37 acres, five initial ewes, and one registered ram. Through breeding and a few small purchases, we’ve now grown to more than 400 ewes. We purchased an additional 33 acres across the road from our farm in 2023. Together we plan to continue to improve the flock, rotationally graze spring, summer and fall, and purchase hay and corn from local farmers for winter feed.

Just in time for the 4th of July! 🧨

Celebrate the Fourth of July with Local Lamb from Misty Lane Farm This Independence Day, fire up the grill with something a little different — and a lot delicious. Misty

15 Years of Raising Sheep at Misty Lane Farm

How We Got Started This June marks 15 years since we brought our first sheep home to Misty Lane Farm. Originally from Michigan, we moved back in August 2009 after

Lemon-Garlic-Thyme Slow Roasted Boneless Leg of Lamb

Lemon-Garlic-Thyme Slow Roasted Boneless Leg of Lamb I don’t know about you, but I get tired of the taste of rosemary and mint in every single lamb roast recipe. So,

Subscribe to Messages from Misty Lane

Stay up-to-date on our farm happenings and learn when we have lamb available to order. We usually have whole or half lambs available for purchase just before Easter or Passover in the spring and just before Eid in the summer. And, now we have retail cuts of lamb available all year round!