From
a remote village whence |
News about Jamison Farm in Latrobe, Pennsylvania |
Cookbook Author's Recipies tell a story |
Read about Sukey Jamison and her famous Lamb Stew! |
Women That Inspire Us |
Read about Sukey Jamison and how her life inspires others! |
| Meet John and Sukey Jamison |
Meet John and Sukey Jamison at the Grand Openings of Shadyside and South Hills Village Market District Giant Eagle in the Demonstration Kitchen |
| Boutique lamb By Karin Welzel As seen in TRIBUNE-REVIEW Wednesday, May 3, 2006 |
This is a story about Sukey and John Jamison, sheep farmers who live in Unity Township, Westmoreland County. It also is a tale of venerated chefs -- among them Wolfgang Puck, Daniel Boulud, Paul Prudhomme, Frank Stitt, Ken Frank, Terrance Brennan and the late Jean-Louis Palladin. More... |
| Lamb's Tales As seen in New York Magazine April, 2006 |
Spring lamb is an Easter and a Passover dinner-table tradition. Yet this is also the trickiest time of the year to buy it because supply is limited—the bulk of the new season isn’t available till May or June—and what is in stores will have been fed mainly grain, rather than grass, which makes for fattier meat. More... |
| 2006 Celebrating 30 Years: A Note from John & Sukey Jamison |
2005 came and went in a hurry; the years have flown by, we are entering our 30th year at Jamison Farm!! Time for celebrations!! And so we continue striving to provide the best natural young lamb in America: our first goal and forever our only goal! More... |
| See You at These Spring Cooking Classes |
Look for us at cooking classes in areas around the country this spring. We will be at In the Kitchen in Wexford, Pa., in March, at the Kitchen Shoppe in Carlisle, Pa., in April and at Copia in Napa, Calif., in April. It will be a very exciting time for us; there will be lots of stories to be told and plenty of lamb to be cooked! Join us if you can! |
| Pastured Products: What's at Steak |
See Jamison Farm featured in the March/April 2006 issue of Sante, the magazine for restaurant professionals:
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| Interns 'strengthen culinary skills' at Jamison Farm |
There are just too many things about springtime to pick a single one to be the best. That being said, I have to put lamb up there in the top 10. It's a shame more people in the States don't appreciate lamb. Older folks have a bad connotation with it, as in the not too recent past mutton was frequently passed off to be lamb. Mutton is a fully matured older sheep, which can indeed be too strongly flavored to be enjoyed in any cooking application. The younger set can't quite get past how cute & fuzzy the sheep are to consider having them for dinner. More... |
| Mary Had A Little Lamb . . . by THE LIGONIER CHEF: Scott Sinemus As seen in The Laurel Mountain Post March, 2006 |
Welcome to our second intern for March 2006 -- Alexander Crabb from L'Espalier restaurant in Boston. More... |
| 2005 Women Who Inspire Award Recipients |
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| NYC Chefs Embrace Certified Humane Ingredients at Tasting Event |
| New York City, June 14, 2005 — Six of New York City’s top chefs showcased food from “Certified Humane” farmers and producers and announced they will serve “Certified Humane Raised and Handled” meat, poultry, dairy and eggs in their restaurants at a tasting yesterday evening at Fifty Seven Fifty Seven at the Four Seasons, one of the participating restaurants. More... |
| Starry, Starry Night
20th Annual Chefs' Tribute to Citymeals-on-Wheels |
 Jamison Farm will be featured when the stars come out on Monday, June 6, 2005, to deliciously celebrate the fine work of Citymeals-on-Wheels and the 20th anniversary of the chefs tribute event. More... |
| Certified
Humane in the News – 2005 As seen on www.certifiedhumane.com, Spring 2005 |
From the Farm Profiles: |
LUSCIOUS
LAMB |
An unthinking friend said to me the other day, "Well, your grandchildren are weird!" She immediately backtracked, of course, but in her heart of hearts, she believed that for a 5-year-old and a 9-year-old to want lamb and Brussels sprouts is strange. Well, that's what they requested last year for the holidays when they were those ages, so they're going to get it this year when they visit, too! More... |
| What
makes this lamb breed different? Published on 03/23/05 BY NATHALIE DUPREE, Special to The Charleston Post and Courier |
I called the Jamisons at Jamison Farm (800-237-5262 or www.jamisonfarm.com) to get the full American lamb story. What makes theirs different? First, they don't sell Suffolk lamb; they sell a mixed Dorset lamb, a smaller breed of lamb that is not grown for its wool. More... |
| See
John at the French Culinary Institute in New York City |
Monday,
January 31st at 6 p.m. |
| See
Jamison Farm in December 2004/January 2005 Real Simple |
 Jamison
Farm was featured in "The Web: Supermarket to the World" in
the December 2004/January 2005 issue of Real Simple as
one of the top gourmet-food companies that offer on-line ordering. |
| See
John & Sukey at a cooking class at In the Kitchen, Wexford, PA |
Thursday,
November 11, 6 p.m. - 8 p.m. Sukey and John Jamison of Jamison Farm. John will discuss lamb and the farm while Sukey prepares delicious lamb sausage, rack and leg of lamb. $50 per person. To register call (724) 934-6160. |
| Jamison
Farm Takes Part in Citymeals Day in New York City |
| Jamison
Farm will be donating racks of lamb for this year's annual Tribute to James Beard "Feast of Many Moons" on Monday,
June 14, under the stars at New York's Rockefeller Center. More... |
| Isabela
adds luxury to dieters' options By Mackenzie Carpenter As seen in Pittsburgh Post-Gazette March 18, 2004 |
 Chef
Kevin Hunninen isn't flustered by much, but he was definitely
taken aback recently when a diner at Isabela on Grandview,
the tony Mount Washington restaurant, informed him that she
was on the Dean Ornish diet and what could he do about that? More... |
| Local
lamb producer finds himself catering to the stars By Rick Stouffer As seen in Pittsburgh Tribune-Review December 7, 2003 |
 It's
hard to believe that John and Sukey Jamison's farm, unknown
to most people outside a stone's throw of their property, is
on the speed-dial of the best chefs in America. More... |
| Five-Star
Meals by Mail by Scott Haas As seen in The Robb Report August, 2003 |
 Chef
Alain Ducasse, he of the six Michelin stars, defines great
cuisine as “60 percent ingredients and 40 percent technique.” Assuming
his equation is correct, this means that even the most talented
home chefs can never be as good as Ducasse and his ilk—unless
they can get their hands on the same ingredients that the pros
use in their recipes. More... |
| Jamison
Farm Takes Part in Citymeals Day in New York City |
| Jamison
Farm lamb was featured at the 18th ANNUAL GREAT AMERICAN CHEFS'
TRIBUTE TO JAMES BEARD, on Monday, June 2, 2003, at The Gardens,
Esplanades and Restaurants of Rockefeller Plaza. More... |
| Do
I hear footsteps overhead at P.J. Clarke’s? Edited by Rob Patronite and Robin Raisfeld As seen on NewYorkMetro.com, Week of June 2, 2003 |
| Having
spiffed up the mythic nineteenth-century saloon without disgruntling
its eclectic clientele, P.J. Clarke’s new owners hope
to expand the brand upstairs at Sidecar with a gentrified chophouse
menu, ambitious prices, and an unlisted telephone. More... |
| A
Spring Feast for the Senses by Matt Lee and Ted Lee As seen in The New York Times, April 16, 2003 |
| When
properly prepared, a crown roast of lamb seems a gift sent
straight from the Kennedy era, an entree of terrific richness
and dainty proportion. More... |
| Jamison Lamb Featured in The Rosengarten Report |
 Jamison
Lamb was featured in the online newsletter The Rosengarten
Report,
March 3, 2003, "Amazing Grace:15 Miraculous Cuts of Lamb for Easter
Celebrations." For information on this online subscription newsletter
go to www.davidrosengarten.com. |
| Jamison Lamb Featured in New Cookbook |
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| The lamb these news sources call "America's best." |
The New York Times: "Jamison Farm...produces some of the nation's best lamb -- firm yet tender, younger, paler and tastier than supermarket lamb." Los Angeles Times: "America's Best...John and Sukey Jamison's naturally raised, tiny, tender baby lamb can be specially cut to order. Or, try their new lamb pasta sauce made from fresh tomatoes, ground lamb and spices -- it's all baaaa and no humbug!" Chicago Tribune: "To discerning chefs, the best lamb in America." Philadelphia Inquirer: "Lamb from western Pennsylvania offers tender, flavorful meat!" |
| JAMISON
FARM WELCOMES CUSTOMERS TO PICK UP ORDERS |
LATROBE, Pa., March 1, 2002 - Jamison Farm, the nation's top purveyor of all-natural lamb to restaurants and discerning chefs, is now welcoming customers to pick up their lamb orders on Fridays and Saturdays with a phone reservation. More... |
| A
Natural Rise to Prominence By Marego Athans As seen in Baltimore Sun, June 24, 2002 |
| A
Pennsylvania couple raise sheep the old-fashioned way and have
elite chefs from across the country raving about their lamb. More... |
| EATING
WELL The Greening of the Herd by Marian Burros As seen in The New York Times, May 29, 2002 |
| Only a few farms sell grass-fed meat by mail, as indicated. Here are some recommendations. More... |
| 'Boutique'
Lamb from a Pa. Farm is Finding a National Following by Steven Raichlen As seen in Los Angeles Times Syndicate |
| When it comes to raising lamb, it takes a mild-mannered farmer. More... |
| A
Springtime Rite Worth A Year's Wait by R.W. Apple Jr. As seen in The New York Times, April 19, 2000 |
| Among serious sundae scholars, all three of them, it is known as the birthplace of the banana split. More... |
Women Chefs and Restaurateurs (WCR) recognized Sukey Jamison and six other women who have demonstrated excellence and innovation in: the dining room, kitchen, baking and pastry arts, beverage profession, farming and food production, community affairs, as well as for a lifetime of culinary excellence. 
From
the Press Room:
See
the grilled flavor of Jamison Lamb in How to Grill: The Complete
Illustrated Book of Barbecue Techniques, A Barbecue Bible! Cookbook
(2001), by Steven Raichlen, Greg Schneider (Photographer), available
at all bookstores.
