1 Boneless shoulder (2lbs) 1 Bone-in leg (4lbs) 3 Sirloin chops (2lbs) 12 Rib and loin chops (4/package 4lbs) 2 Shanks 1lb each (2 lbs) Riblettes (1 1/2 lbs)
Chris Wilson has been raising Katahdin Lamb for the last 18 years on 50 acres of land in Northeast Tennessee at an elevation of about 1650 feet. Clover Creek Farms practices sustainable agriculture and Chris Wilson was named Soil Conservation Farmer of the Year in 1999. Chris Wilson is certified by the Animal Welfare Institute and was a founding member of the Four Season Grazing Club.
Clover Creek lambs graze on native grasses, such as blue grass, and clovers that are abundant in the Tennessee area. Lambs are never separated from their mothers. They wean themselves naturally without any hormones or antibiotics. They are born outside and spend their entire life grazing with their mothers.
The Katahdin comes from Maine-lineage Katahdin Hair Sheep, which was bred specifically for their meat, without the big wooly coat that needs shearing. Katahdin meat has a mild, delicate and wonderfully-balanced flavor. Our succulent Katahdin Lamb has a creamy texture and almost nutty taste.