Jamison Farm owners John and Sukey Jamison: These high school sweethearts have produced the country's best lamb over the past 30 years.

The Little Hills Skip Like Lambs.

The rolling Appalachian foothills are home to John & Sukey Jamison and their flock of sheep and lambs. There the sheep frolic and nibble on bluegrass and white clover nine months out of the year; and only in the winter are they hand-fed hay and corn. Their 100% natural diet and lifestyle yield meat that is lean, firm, tender, delicate and pink, free of hormones, antibiotics, herbicides and insecticides.

The Jamison's picturesque 210-acre farm produces some 5,000 lambs annually, which are destined for great cooks at home and the finest chefs and restaurants in the world. These superstars include New York City's Alain Ducasse at the Essex House, Daniel Boulud of Daniel and Cafe Boulud, Terrance Brennan of Picholine and William Telapan of Judson Grill, and Alessandro Stratta of Renoir in Las Vegas.

A very talented cook herself, Sukey Jamison has created a line of hand-prepared lamb dishes, which include a Lamb Stew created in collaboration with the late, great Jean-Louis Palladin and Sukey's award-winning Lamb Pie.