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 grass-finished, which means they don’t receive any grain. The meat is lean and healthy, full of rich nutrients, such as omega 3 and omega 6 fatty acids. Yet, as our lambs go to the processor while they’re are almost full grown but still young, 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.
