has been much information lately regarding “Grass
Fed Meat”. Certainly the concerns of “Mad Cow
Disease” and now the benefits of “Omega 3” have
led consumers to investigate meat raised on grass. An article
in The New York Times by Marian Burros, "The
Greening of the Herd," acknowledges the problem
and proposes various solutions.
We have been raising lambs since 1976. In the early '80s, we started
using Intensive Rotational Grazing to raise lambs on our farm. In 1985,
we moved to a larger farm which we have regenerated with lambs through
the use of rotational grazing. In 1988, we began selling to chefs who
were interested in grass fed lambs because of the seasonal taste of the
meat. In the spring there is always a hint of garlic and onion flavor
as they are the first grasses of the season. In late summer there are
many wild herbs and clovers that find their way into the meat.
Best Lamb in the U.S."
We produce lamb that is considered by many chefs to be the best lamb
in the country. Our lambs are all natural, raised free-range on our 210-acre
western Pennsylvania hill farm, and are always antibiotic and hormone
free. Our lambs are never confined and are fed strictly on our grazing
system. The lambs are constantly eating natural forage that has better
nutrient value than the most exotic blend of grains, and at the same
time, effect complete regeneration of our pastures.
Jamison Lamb is pleasingly different from other lamb in this country.
Often times we have thought that it should be called something other
than “lamb” so that chefs would immediately realize that
we are not selling just any lamb. Our lamb carcasses are smaller and
lighter in color because the meat is younger. The cuts are smaller than
other lamb cuts and may be more expensive per pound, however the yield
is much higher as the lamb has not been fattened in a feed lot. The meat
has a mild, clean taste that is tender and full of flavor not found in
older feed lot lamb.
Jamison Lamb is processed weekly at our own USDA plant under daily inspection.
After proper aging, the lamb is cut and packaged according to our customer’s
specifications. Owner and chef Sukey Jamison creates stew (Mama Stew
was created with the help of Jean Louis Palladin in the kitchen of the
Watergate), soup, pie and sausage recipes that she helps prepare on a
weekly basis.) Wholesale
and retail cuts of lamb, lamb sausages, lamb stews and soup are shipped
fresh and frozen weekly from our farm to you via UPS/Airborne. This is
truly our farm fresh to chef connection.