From their farm to your table
The Story of Jamison Farm
The lamb the world's greatest chefs called America's best
John and Sukey Jamison are trailblazers in the local and sustainable food movement who produced the best lamb in the United States for 40 years.
Over 200 Acres
Near Pittsburgh, Pennsylvania.
Coyotes in the Pasture & Wolves at the Door
Stories and Recipes from Our Farm to Your Table
In 1985, Sukey and John Jamison started a farm business with two mortgages, three kids, and no job. They started raising lambs on grass, then began to develop a mail-order business. During this journey, they got discovered by many of the chefs who were fueling the Food Revolution.
Sukey and John relate how they dodged the bullets of under-capitalization, learned how to farm sustainably, and made Jamison Farm’s lamb a staple on the menus of the best restaurants in the country.
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John and Sukey broke the mold of modern agriculture. When everyone was heading towards mass production and uniformity, they looked to the past to the great traditions of peasant farming. The flavor of their lamb speaks for itself, but their story, this book, sheds light on why.
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Family Recipes from the Jamisons'
"A Life Fed by the Bounty of Earth & Sweetened by the Airs of Heaven"
Sukey Jamison is a talented cook who 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. Taste the natural bounty of Jamison Farm with the recipes from Sukey Jamison’s collection.
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Over 200 Acres
Near Pittsburgh, Pennsylvania.
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The lamb the world's greatest chefs call America's best
Since 1976
Jamison Farm was a big player in the Food Revolution, being an early agricultural proponent of combining clean grass and wonderful meat. Julia Child once said she thought their lamb was tough, so they went about changing their processing steps and working with some of the best chefs in the world to ensure a tender product from grass-fed meat. If they were off target, the chefs would tell them and trust them to be able to fix it.
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Green Thumbs and Dirt
My best friend Asparagus, has been back again for this bountiful spring season. It’s such a joy to enjoy food from our gardens! But my...
Jamison Farm’s Book Featured in Word Association Publishers YouTube Short
Jamison Farm’s memoir, Coyotes in the Pasture and Wolves at the Door, recently got a quick spotlight in a YouTube Short posted by their publisher,...
Mini lover and Sheep Farmer
For the love of racing to the dream of farming My two racing heroes in the sixties were Jim Clark and Paddy Hopkirk. I couldn’t...
So where do we go from here?
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...
I have a friend
Why we love Asparagus. We love asparagus as if we were friends. It is the one vegetable taken for granted that illustrates the beauty of...
Good News/Bad News
So on April 16, my birthday, I tapped a fresh keg of Sierra Nevada Pale Ale which I keep in my Walk In cooler in...
What’s not to love about lamb?
It was either lunch today or dinner New Year’s Eve that got me thinking. Today a talented chef with a large Food Service Company prepared...
Worker Bees
People often ask me what the various famous chefs are like to work with on a regular basis. Most of the ones that we deal...
Why we Love Merguez
Here comes summer, the perfect grilling season. We always prefer cooking outdoors at this time of year and our menu often includes merguez, our favorite...
Irrelevant or Ahead of Our Time?
One of us is seventy years old. The other is fast approaching that age. As many people in this age bracket, both of us sometimes...
Coyotes in the Pasture and Wolves at the Door is a fascinating glimpse into the heart of the farm-to-table movement, beginning with a family who fights the good fight of farming with integrity and passion. John and Sukey share their stories, secrets and struggles of raising the finest grasses and herbs for their beloved sheep. A visit from worldfamous chef Jean-Louis Palladin, who stomped through their pastures in his elegant blue suede shoes and Hermes scarf, is recalled. He wanted to see who was producing the best lamb in America-lamb that reminded him of the finest agneau from the salt marshes of Bordeaux. And he found it in the Jamison's rolling hills. This behind-the-curtain look at their remarkable life brings laughter to my soul and tears to my eyes.
