Everything is in this grass fed ground lamb. The chops. The roasts. The hocks, the legs. Everything.
We bought the lambs from Sarah and Richard Willams, a young couple whose farm is a mile away from us.
We had the lambs processed at Pinn Oak Farm just north of us, across the Stateline, in Wisconsin.
Pinn Oak is one of the local food jewels in our area. It’s a farm that specializes on raising lambs
and butchering them in their own, on premises, USDA certified meat processing plant.
They also custom butcher lambs (& goats) for other local small farms.