Our sheep are pasture raised, and grass fed with no growth hormones & no antibiotics. They are rotationally grazed during the summer months and fed hay during the winter. All cuts of lamb are flash frozen.
The traditional cut.Bone in leg of lamb is best for roasting.
Once considered a delicacy and priced accordingly, the tongue is now a tail to snout staple.
Lamb testicles can be cooked a variety of ways and are commonly eaten world wide.