Stokes Family Farm

  (Lawrenceville, Georgia)
Growing Proteins Naturally

Cooking a Lamb End to End

Lamb appears frequently in cuisines around the world but is mostly forgotten in America.  Have you ever wondered why?  Visit the blog at our website to find out at  Leg of lamb and lamb chops occasionally grace the menu of better restaurants, but there's lots more to a sheep than a leg and a chop.  What do you do with the rest of the animal?  At Stokes Family Farm Anthony is cooking a whole lamb, cut by cut, nose to tail and blogging the results.    If you'd like to follow this project visit us at  You'll discover recipes adapted from around the world such as Lamb Normandy, Lancashire Hotpot, and Lamb Korma.  By the end of the project you will be armed with recipes to attack any cut of lamb a butcher might throw at you.  

 Happy Grazing 


Upcoming Beef Pickup

                                       Spring Beef is Available
                                           for March 6 Pickup

Regardless of what the groundhog says, I can promise spring is on the way.   The daffodils are beginning to poke their green shoots out of the chilly ground.  Baby lambs and goats are appearing on the greening pastures with their mums.  And for us that means delicious Spring Beef.  Reserve your share soon.
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