Humanely raised on pasture and in the forest bordering the South Branch of the Patapsco Valley State Park. Our lambs are raised on an all-natural diet consisting of pasture and local Non-GMO feed.
Our sheep spend their time in our pastures and woodlands. Blackbelly sheep are great foragers and thrive in this kind of environment. Grass is their main source of food although during winter months they are fed locally-sourced, Non-GMO hay and feed. We rotate our sheep between several pastures throughout the year to minimize their impact on the terrain and to provide fresh pasture.
Keith Kuhnsman –
So I wanted to try something new, but my wife indicated that she did not like lamb. Further questioning revealed she did not like a strong “muttony” taste, so I did some research and found Barbados Blackbelly sheep are reported to have a distinct good lamb flavor, but not a really strong “muttony ” taste. Prefect.
So I bought a whole lamb and we have been working our way through. Ground, chops, leg, breast, etc. All good and all have passed the taste test for my picky eaters, and mine for some different tastes from the big three of beef, pork, and chicken.
Delightful! Thanks for offering these hard to find cuts.
(As an aside, I did not get my Berkshire hog from Ritter, but if you have not tried Berkshire, do. They seem to have more marbling than the standard grocery pigs, and are much more tender and flavorful.)