Taste the lamb the world's greatest chefs call

America's best

Since 1976




So where do we go from here? Well, as Sukey says, we live on a beautiful farm of 212 acres. We will still be maintaining the pastures by clipping with our brush hog mowers, building more asparagus beds, tending our other gardens, reading and writing. Our 187 acres of pasture land is very high in Organic Matter, sequestering well over 50 tons of carbon per hectare. Just maintaining the pastures by clipping and allowing that organic matter to breakdown into the soil, we are continuing to build the soil as we were taught from the writings of Bromfield, Rodale, and Voisin. Can you say regenerative agriculture? We now have a neighbor's cattle running on our ever productive fields. He is astounded by the bounty of our grass. we will keep a protective eye on his rotations!



We have had a wonderful life, meeting many of the best chefs in the country, being players in the Food Revolution, and being early agricultural proponents of wedding clean grass to wonderful meat. Because we were raising lamb and also processing it, when Julia Child thought our lamb was tough, we were able to change one of our processing steps to ensure a tender product from grass fed meat. As Sukey has always said, we came to farming via food. Our big advantage was gaining the friendship and trust of the best chefs who would tell us what they wanted. We would try to match their wants; if we were off target, they trusted us enough because they knew we could fix it. It was a pleasure doing business with them and you.


Last week in Lancaster, PA, John and I were honored to receive a lifetime achievement award from PASA, Pennsylvania Association for Sustainable Agriculture. We have been lifetime members, since it first began in 1992 with a mere 150 fellow independent farmers, now attending the conference were almost 1800 patrons! PASA has made amazing progress with major contributions toward the education of farmers with attention to sustainability and the environment. We are pleased to be a part of such an impactful community and to be honored with this recognition..


2024 Pasabilities Award Recipients - Pasa Sustainable Agriculture

https://pasafarming.org/2024-pasabilities-award-recipients/



We do miss our lamb business as it was our daily life for over 40 years; the places we visited and the people we met pursuing our "farm to table" dream created a colorful journey that led to our writing our book Coyotes in the Pasture and Wolves at the Door.   We still live on our beautiful western PA farm. We are writing and working each day, enjoying it as the gift that it is! We will host some annual events that have become Farm Traditions and look forward to seeing some of you at our upcoming class dinners. We will post our upcoming schedule soon. If you would like to request a date for an event this summer, please email and we will pick a date. If you have any questions about lamb, farming or cooking, please let us know. We thank you all for your business, interest and friendship over the years. We wish you all the best on whatever journey you may be on and hope we may someday meet again.


Sukey & John

724 237 3137

sukey@jamisonfarm.com

john@jamisonfarm.com



Taste the lamb the world's greatest chefs call American's best
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COYOTES IN THE PASTURE 
& WOLVES AT THE DOOR


Stories and Recipes from Our Farm to Your Table

By John & Sukey Jamison

Family Recipes

"A life fed by the bounty of earth and sweetened by the airs of heaven"

Taste the natural bounty of Jamison Farm with the following recipes from Sukey Jamison's collection.
Family Recipes
Listen to our recent interview with Ann & Peter Haigh on their radio show: On the Menu Radio
www.onthemenuradio.com 

watch the video of our fond farewell party, hosted by Parkhurst Dining
June 29, 2021
https://vimeo.com/571800647

Here is a zoom of our meeting with PA State Library Association
https://zoom.us/rec/share/Np41RHOhUdErb-GEWb7wO76G8x8ax_NExxE6qngQtUcsK3QbPz6h13cZH7VZngjd.wIafUQb1dPErhTLs?startTime=1623254540000

other articles about Jamison Farm:

https://triblive.com/local/westmoreland/jamison-farm-to-close-ending-35-year-run-of-supplying-lamb-to-top-restaurants/

https://www.post-gazette.com/life/food/2021/01/15/Jamison-Farm-to-close-down-in-Latrobe/stories/202101140156

https://www.pittsburghmagazine.com/the-pandemic-speeds-up-the-winding-down-of-jamison-farm/

https://vimeo.com/505846370


About Jamison's Farm


Jamison Farm owners John and Sukey Jamison are high school sweethearts who have produced the country's best lamb over the past 40 years.
Learn more about our family farm
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