Winter/Spring 2014 Lambing
Lambing has begun. It is so nice to see bouncy little buggers in the barn again. We have approx. 30 ewes due from February through the end of May, with
Read MoreLambing has begun. It is so nice to see bouncy little buggers in the barn again. We have approx. 30 ewes due from February through the end of May, with
Read MoreWe had two split legs of lamb thawed and in the refrigerator and had meant to roast them on Sunday, but we didn’t get to it. So I decided to throw them in the Crock Pot this week instead. Here’s an easy, delicious recipe. However, if you work...
Read MoreWe fared pretty well during the recent ice storm that hit mid-Michigan. We were only out of power for one day. While it was a bit scary, as the world
Read MoreOur lamb is mild, lean and grass fed. Order a whole or half lamb for Easter. We only have a few left. We sell lamb for your freezer, but our
Read MoreWe’ve been busy! We are now up to 33 ewes and 9 ram lambs. Two will be going in freezers soon as they were born in January and have really
Read Moreone pound lamb stew meat, chop into small bite size pieces, removing fat 1 Tbsp season salt 1 tsp black pepper 1 tsp dried tyme 1 tsp dried marjorum
Read MoreWelcome to our website. We’ve finally updated it with a new recipe. We’ve grown since our last post. We had 6 freezer lambs this year and sold 1 for breeding (rams) and added to our flock (keeping back all the ewes).
Read MoreWe are still in the middle of lambing. Only two sets of twins so far, but the lambs are doing great and out with their ewes on grass, tails a
Read MoreJust in time for Easter, we added a baby New Zealand doe meat rabbit to our menagerie this month. She’s a pet, named Vanilla Wafer joining our other pet rabbit
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