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| The Green Shepherd Farm |
| Bovina, New York |
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The Green Shepherd Farm raises Finnsheep in a healthy, sustainable and natural environment in the Catskill Mountains of New York. The lambs are born in Spring during the height of pasture growth season, and stay with their mothers until naturally weaned by late summer. Rotational grazing keeps the flock nourished on fresh, wholesome grass, well past the first snowfall. This process improves their well being and naturally fertilizes the pasture for the following year. As a result the lamb is lean and |
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| tender and rich in antioxidants and omega-3 fatty acids. Green Shepherd Farm lambs are never confined. They enjoy the freedom of foraging through grasses day and night, as they move between pasture and barn at will, watched by the vigilant guard llama. |
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| The barn has passive solar heat, and a rain catch watering system. Winter feed is locally grown grain and hay. Mineral supplements are given to ensure proper nutrition throughout the gestation cycle. Lamb selected "for the table" receive no grain or medication at all unless their health is in danger. No hormones of any kind are ever administered. |
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| The lambs reach market weight by mid-September or October, and are USDA inspected and processed to your specifications. Their taste is uniquely light and delicate, often thought of as "the veal of the lamb." |
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| Product List |
| Lamb |
- Leg of lamb
- Loin chops
- Loin roast
- Rack of lamb
- Saddle of lamb or mutton
- Rib chops
- Shoulder roast
- Shoulder chops
- Riblets
- Shanks – whole or Osso Bucco
- Stew meat, Kabobs and Neck
- Ground lamb or mutton
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| Lamb Organs / Other |
- Liver
- Heart
- Kidney
- Tongue
- Head
- Soup bones
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| Whole Lambs (Fresh, frozen, or on the hoof for private slaughter) |
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| Please click here for our extensive product list and ordering information. |
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