Sheep are “grazers” and able to sustain themselves well on a diet of pure leafy greens and grass. As such, our lambs grass-fed from birth on 225 acres of certified-organic perennial pasture. They also receive Certified-Organic, fermented okara as a probiotic/prebiotic supplement (a high-fiber soy ferment produced locally & artisanally by Phoenix Bean Tofu) as well an organically approved, Redmond mineral salt supplement to ensure robust immune health, helping balance out any naturally occurring mineral deficiencies in the soil of this region, & resulting in the most nutrient dense meat.

After over twenty years of raising sheep on our Illinois pastureland, we’ve developed a mint creek breed of sheep. This special mint creek crossbreed has been influenced by many different breeds including East Friesan, Dorset, Texel, Cheviot, Barbados, Southdown, Hampshire, Suffolk, & Dorper genetics.  The signature Mint Creek sheep is excellent at pasture foraging, hearty in constitution, smaller & leaner than the average meat sheep, and far tastier!

To optimize tenderness, digestibility, and nutrient density, our lamb meat is dry-aged five or six days unless otherwise requested. You can custom request cutting instructions you want (such as requesting bone-in roasts, ground made into sausage, steaks made from roasts, or roasts ground, etc). What follows is the standard cut list as a starting point to be used as is or edited to your preferences. Ask for more cut options if you are interested in a wider selection. If you want to stock up on staples, ask for the cuts you know you will use.

We generally have a 2-4 week custom whole or half lamb wait time but please let us know in order notes or email if you’d like yours by a specific date, and we will do our best!