Lamb

Our lambs are born in March, just as the West Marin pastures are growing lush and green. They spend their first 4 to 6 weeks with their mothers, whose rich milk gives them a good start in life, before they transition to grazing on our pastures. The daughters of our best milkers stay on to join our milking flock, and the rest of our lambs, after a happy life on green pastures, are humanely harvested for the local food market.

In 2012 our lambs will be on the menu at Osteria Stellina in Pt Reyes Station.

This season we will also be selling whole lambs direct to individuals. Lambs will be available from June through August. You must be able to pick up your lamb at the butcher in Petaluma. If you are interested in buying a lamb, e-mail me and put "lamb" in the subject line. 

Chef Christian Caiazzo from Osteria Stellina crafted an amazing dinner from our lamb, sausage, cheese, lamb-liver, and other local produce for the Outstanding in the Field dinner at our ranch on June 16. See a few photos on my blog.

See this article about our lamb in Edible Marin magazine.