Pasture-fed lamb is superior in quality and taste. Lamb raised on grass produces meat that is lean, tender, fine-grained, and has a delicate flavor. But its not just superior to store-bought lamb in taste; pasture-fed lamb is more wholesome and better for you than factory-raised lamb.
Milking ewes enjoying an abundance of green pasture
Naturally raised, grassfed lamb is leaner and has fewer calories than conventionally raised lamb. It contains two to six times more omega-3 fatty acids, which can reduce the risk of cardiovascular disease and cancer. It also builds muscle and burns fat. Pasture-raised products contain three to five times more conjugated linoleic acid (CLA) than those of animals fed conventional diets. Studies have shown that CLA reduces the risk of cancer in humans. Add to that the fact that grassfed meat is higher in vitamin E, which is linked with a lower risk of heart disease and cancer.
The natural diet and cleaner, healthier lifestyle of our pasture-raised animals reduces the risk of E. coli infection. And because our sheep live on a diet that is antibiotic- and hormone-free, you never have to worry about the risk of those substances being passed along to you. We use antibiotics for medical purposes only, on the infrequent occasion when a member of our flock requires them to recover from an injury or illness. Any animal treated with antibiotics is kept out of meat and dairy processes much longer than required by the FDA.
Bottom line: When animals are raised and fed the way nature intended, they are healthier and their products are healthier for you.