Pastured, Michigan Lamb
Chop, Chop to Enjoy Lamb Chops this Fall
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Grass-fed Lamb Blade Chops
$5.99 Add to cartGrass-fed, GMO-free, $11.99 per pounds, 0.5 pound average we...
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Grass-fed Lamb Loin Chops
$6.65 Add to cartGrass-fed, GMO-free, $18.99 per pound, average weight 0.35 lb...
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Grass-fed Lamb Rib Chops (not french cut)
$9.50 Add to cartCorn & Grass-fed, $18.99 per pound, Average Weight 0.50 l...
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Find out how we operate at our farm
Our farm is split into several pastures, four on the East side of the road about 6-9 acres each. We are installing fence on the recently-purchased property on the West side of the road to split it up in to pastures as well. The goal is to rotationally graze in small mobs to make the best use of our forage. All the pastures are planted in grass or a grass legume mix including several grasses, clover, bird’s foot trefoil, and alfalfa.
Our Ewes
Our ewes are mostly Katahdin, but 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-fed and either grass-finished or grain finish. Grass-finished meat is lean and healthy, full of rich nutrients, such as omega 3 and omega 6 fatty acids. Our lambs go to the processor while they’re 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 220 ewes. We’ve also teamed up with a friend, Michael Viebrock who purchased an additional 89 acres across the road from our farm in 2016. Together we plan to continue to grow the flock, rotationally graze early spring through late fall, and purchase hay from local farmers for winter feed.
Make Your Own Gyros!
Ground Lamb Gyros Ground lamb is great for making burgers and meatballs, but did you know it is also used in Gyros! We often get asked if we carry gyro meat, which we don’t. However gyro meat is easy to make at home and is similar to making meat loaf! Here is a recipe that uses 100%
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Chop, Chop to Enjoy Lamb Chops this Fall
Chop, Chop, What Cut of Lamb Chop? Currently we carry several different cuts of lamb chop and it is confusing! There are blade chops, loin chops, rib chops, and shoulder chops, as well as the iconic french cut rib chop. With so many to chose from how do you know which one to select? Loin
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Why Sheep were Important to American Independence!
Did you know sheep were an important part of the colonies becoming a self-sufficient economy? In fact, England tried to protect its monopoly of textiles and prevent sheep from being imported, but the Dutch were able to smuggle some into the colonies. However, when the colonists began exporting wool, England outlawed the wool trade. This restriction,
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