Aged. Forage Fattened.
We raise Barbados Blackbelly sheep, they have natural hardiness and a mild flavor even as mutton.
Barbados sheep mature later than other breeds and we finish them between 1.5 - 3 years of age. This gives the meat more time to pick up flavors from the land. Hogget is the term for a 1.5 - 2 year old sheep most that we process are this age.
Our lamb is dry aged for around a week.
We added a small herd of Dorper/St. Croix cross sheep in the fall of 2012. These will finish with more meat than the others.
100% Grassfed Lamb
Sheep have been a fun addition to our farm. They are docile and love to bound while running. When the rams are hitting heads, competing for status, there is a loud crack, similar to a gun shot.
Sheep on winter pasture
4-20-10 We loved the lamb.
7-14-10 Worth every penny.
7-16-11 The lamb chops were the best meat I've ever put in my mouth.
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