(Page 2 of 2)
blending many organic with other environmentally-sound practices like rotational grazing, which periodically rests and restores their prairie pastures, we have slowly grown our flock to 300 ewes. We now are able to give other families an opportunity to taste consistently high-quality lamb from our farm to their tables.
I decided I would take the best of my native New Zealand could teach me about raising lamb, and go one step further, well, it led me to Katahdin, a breed of lamb so unique and exquisite tasting that I knew instantly this was the only lamb we as a family would raise on our farm.
Katahdin sheep are a meat breed only with hair, not wool. Because they naturally shed their winter coat when warmer weather is on the horizon, Katahdin sheep need never undergo the manhandling stress of shearing (shaving the wool from their skin every spring).
I believe it this lack of wool-associated lanolin that gives Katahdin lamb it delicious, never gamey flavor and contributes to its superior nutritional profile. Independent university lab tests found Katahdin lamb significantly lower in cholesterol (44.4 mg/100gms) than both domestic (72.5 mg/100gms) and New Zealand lamb (77.2 mg/100gms), yet it retains a tender, mild flavor profile that never disappoints.
Docile, but unusually self-sufficient, Katahdin sheep requires less human intervention. They have a strong mothering instinct, flock naturally for their own safety and are highly resistant to disease. Katahdin lambs are born alert and strong. The flock forages on a wide range of pasture fodder, another characteristic of wild breeds and they produce the lean, healthy meat typical of such animals.
UPDATE: In October 2012, Catherines for Lamb was sold to Dale and Billie Kellar and Brian Dorff in Grand Forks, ND. We are the owners of Billie's Soap & Spa Products, and the join Catherines/Billie's CSA.
We are committed to the same high standards and practices and are excited to work with such a wonderful animal.
(This listing was last updated on Jun 1, 2012)