LAMB from our Texas pastures GOAT
Scroll down for pricing and cuts.
No medications No antibiotics No
pesticides No preservatives No cloned animals
No hormones No nitrates No tail
docking No MSG No irradiation
No herbicides
No meat, poultry or
meat protein/fats/by-products are fed.
Environmentally responsible growers and responsible predator control
Direct producer/consumer relationship.
If you are not a current member, view our membership page for info. and application.
We produce wholesome, nutritious lamb from our own flock of sheep and chevon (goat meat) from our own goats. Since we own the sheep and goats that produce our lamb and chevon, we are in control of the entire life of not only the offspring, but also the parent stock. Our flock grazes on pesticide-free and herbicide-free pastures. Predator protection is performed by livestock guardian dogs. They deter coyotes and bobcats from the sheep and lambs. This allows our lambs to range freely in search of the most favorable grass, legumes and forbs.
Raised on our organic Texas pasture.
Lamb protein is more easily digested and better utilized than beef protein.
Grass-fed lamb is one of the richest sources of CLA...........CLA is produced naturally by the microflora that live in the rumen of ruminant animals like cattle, sheep, and goats. It is formed by the digestion of dietary linoleic acid. The linoleic acid content of grasses varies by plant species and maturity, being highest in grasses that are in a growing, vegetative state. CLA is readily absorbed by the animal from the rumen and ends up in milk, meat, and fat. The concentration of CLA in animal products varies, partly due to diet and management practices. Even without diet manipulation, lamb is one of the richest natural source of CLA. Dairy products are usually the best sources of CLA. Ewe's milk contains more CLA than cow's milk.http://www.sheepandgoat.com/articles/grassfed.html
Pre-packaged cuts of lamb
Our inventory of cuts will vary, so call or email to check our current inventory. Please note weights are approximate !
| LAMB | Apprx.Wt. | Price | Comments |
| Ground lamb | 1 lb | $7.43 lb | Versatile and convenient - burgers, meat loaf, tacos, pizza, lasagna, soup, chili, sloppy joes,etc. |
| Jumbo Lamb Hot dogs(bockwurst) | 1 lb/5 dogs | $8.93 package | Made with lamb meat only, no other meat added. |
| Summer sausage | 1 lb. | $9.66 package | Summer style sausage made from 100% lamb meat. |
| Stew meat, boneless | 1 lb. | $7.79 lb | Boneless chunks of lamb. Stew, soup, sauté or bake. |
| Lamb chops | 1.5 lbs | $9.99 lb | Rib and/or loin chops. Pan sauté, broil or bake. |
| Leg of lamb | 4 - 5 lbs. | $7.25 lb. | Whole, bone-in, makes a wonderful pot roast. |
| Lamb shanks, sliced | 2.0 lbs. | $6.15 lb. | Cut for ease of cooking and more flavor. Great bone-in stew meat or small chops. Pan sauté, broil or bake. |
| Shoulder roast | 5-6 lbs. | $6.95 lb. | Bone-in, whole, square-cut shoulder for roast. |
| Soup bones | 2.0 lbs. | $2.79 lb | Flavoring for broth, soup, stew. Marrow bones. |
| Pet bones | 2.0 - 3.0 lbs. | $2.79 lb. | Chew bones and cartilage. |
| Breakfast Sausage | 1 lb. | $8.75 lb. | Slice into patties for pan frying and/or crumble and use on pizza. Mix 1/2 and 1/2 with ground lamb for great meatloaf. |
| Ribs, spare | 3.0 lbs. | $3.79 lb. | Intact section of ribs, see photo of cuts. |
| Ribs, short | 1.0 lbs. | $4.79 lb. | Trimmed section of ribs. |
| Ground lamb patties | 4 patties | $8.05 lb. | Quick and easy lamb burgers. |
| Lamb liver, fat, kidney, heart | 1-3 lbs | $3.89 lb | Packaged by individual type. Organ meats are rich in nutrients. |
| SPECIAL ORDER LAMB | Call to make arrangements prior to processing. | ||
| Cut-to-order whole lambs** | 55-65 lbs. carcass weight | $265.00 | Have your lamb processed into your favorite, most used cuts. |
| Lamb shank bone - sader plate | $10.00 each | Tired of using that chicken drumstick bone ? Will last for years ! Includes shipping in the states. | |
| Lamb hides | $10.00 each | Salted, un-processed hides. | |
| Live lambs (on the hoof) | 85 lbs.and up | $85.00 and up | |
| GOAT MEAT (CHEVON) | |||
| Cut-to-order whole goat** | 50-60 lbs. carcass weight | $265.00 | Have your goat processed into your favorite, most used cuts. |
No additives No antibiotics No
pesticides No preservatives No cloned animals
No hormones No nitrates No tail
docking No MSG No irradiation
No herbicides
No meat, poultry or
meat protein/fat/by-products are fed.
Environmentally responsible growers and responsible predator control
Direct producer/consumer relationship.
Grass-fed beef ? Searching for grass-fed beef/lamb/pork directly from a producer ? One important question to ask.......Where did the farmer/rancher get the animal he is raising ? The huge demand for grass-fed meats has led many small producers to buy young animals from other sources and auctions, then finish raising them on their farm. Most consumers just assume the animal was born on the farm from the farmer's own herd. If you are interested in where your food has been ALL of its life.....ASK !
Palmitoleic acid, a 16-carbon monounsaturated fatty acid found in lamb, possesses strong antimicrobial properties. Lamb also has a high nutritional value and is an especially good source of easily absorbed zinc and iron. The recommended daily allowance provided by a three ounce serving of cooked lamb is 30% for zinc (essential for growth, tissue repair, and a healthy immune system) and 17% for iron (needed for the formation of red blood cells). Lamb is rich in B vitamins, especially B12. One serving can provide 74-100% of the daily requirement for Vitamin B12, which is essential for the body's metabolic reactions. Lamb is also nature's best source for an amino acid called carnitine, which is needed to generate energy from fatty acids. Trace elements such as copper, manganese, and selenium are also found in this meat, and it contains a rich supply of high quality protein.
Lamb Compared to Other Meats*
|
Meat (3 ou. trimmed, cooked) |
Calories |
Fat |
Saturated Fat (g) |
Cholesterol (mg) |
|
Lamb leg |
162 |
6.58 |
2.4 |
75.7 |
|
Pork |
179 |
8.02 |
2.8 |
80.2 |
|
Beef round |
164 |
6.59 |
2.4 |
69.0 |
|
Chicken |
162 |
6.32 |
1.74 |
75.3 |
|
Turkey |
145 |
4.23 |
1.4 |
64.4 |
(*provided by American Lamb Council at Lambchef.com)
Grassfed lambs have more lutein.
The more that nutritionists learn about naturally occurring antioxidants, the more they like lutein. Lutein is closely related to beta-carotene, but is absorbed more readily. Lutein reduces the risk of macular degeneration (a leading cause of blindness) and may also help prevent breast and colon cancer. Meat from sheep raised on pasture has twice as much lutein as meat from grain-fed sheep --- yet another nutritional advantage of raising animals naturally. (Kruggel, W.G., "Influence of sex and diet on lutein in lamb fat." J of Animal Science 54: 970-975, 1982.)
Lambs raised on pasture are higher in protein, lower in fat.
A team of scientists from the USDA compared grassfed lambs with lambs fed grain in a feedlot. They found that "lambs grazing pasture had 14% less fat and about 8% more protein compared to grain-fed lamb." The researchers acknowledged that "consumer desires for healthier meats have shifted the emphasis to leaner, trimmer carcasses.." and that raising more sheep on pasture will "benefit our economy by reducing reliance upon expensive grain supplements..." For more information, refer to Autumn-grazed Orchardgrass-white Clover Pasture: Nutritive Value Of Herbage And Lamb Performance.
Tips for buying your Easter lamb
As you scan the meat counter for that perfect leg or rack of lamb, pause for a moment and consider what the animal may have been fed. In the sheep industry, as in the cattle industry, the main determining factor in selecting an animal's diet is the almighty cost-to-gain ratio. In other words, how much did the feed cost and how rapidly did the animal gain weight? The cheaper the food and the faster the gain, the more desirable the feed. And since the typical consumer has no way of knowing what an animal was fed, the experimenters and feedlot managers have a free hand in concocting their rations.
In a noteworthy 1999 experiment, Kansas sheep researchers compared three different types of inexpensive "feedstuff"—restaurant waste, chicken manure, and ground-up spent layer hens. These novel feeds made up 40-55% of the lambs' diets. At the end of the study, it was found that the lambs fed restaurant waste did slightly better than the lambs fed the ground-up hens or manure. Not surprisingly, the lambs found their 55% manure diet the least appealing of the three.
This study raises some interesting questions. Don't consumers have a right to know what an animal was fed? Don't researchers have an obligation to determine how a given artificial diet affects an animal's quality of life? Shouldn't the animal science industry be required to determine the ultimate nutritional value of their products? And just what is the CLA and omega-3 content of a lamb raised on poultry manure?
Grassfed meat at McDonald's??
Yes and no. McDonald's is now making up for the scarcity of lean beef in the US beef supply by importing meat from New Zealand and Australia, countries that still raise and finish the bulk of their cattle on pasture. Hamburgers made from the meat of these grassfed animals are now being tested in 400 of McDonald's 13,000 US stores—all in the Southeast.
Does that mean that some lucky customers are getting extra helpings of omega-3 fatty acids, CLA, and beta carotene in their Big Macs? Yes and no. The standard practice in hamburger chains is to mix lean beef with low-cost fat trimmings from beef packing plants. This means that the meat from the pastured animals is being mixed with fat from US grainfed animals, canceling out many of its benefits.