ABOUT
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 and lambs frolic and nibble on bluegrass, white clover, wild flowers and seasonal grass pastures with access to freechoice haybales throughout the winter months. Their 100% natural diet and free range 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 3,000 lambs annually, which are destined for great cooks at home as well as the finest chefs and restaurants in America. Some of these superstars include Dan Barber at Blue Hill, William Telepan of Telepan and Annie Quatrano of Baccanahlia in Atlanta.
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.
ADDRESS
Jamison Farm
171 Jamison Lane
Latrobe, PA 15650
724 237 3137
sukey@jamisonfarm.com
john@jamisonfarm.com
Jamison Farm
from our farm to your table
It is a very exciting time for us farmers now authors to be promoting Jamison Farm and our new book! Coyotes in the Pasture and Wolves at the Door is now available at the farm and on Amazon.
This summer we are planning more events, appearances and radio spots to spread the word about the farm and our book. Join us on the air or in person at our signings. We hope to see you! To save a date for your own private event at Jamison Farm, please contact Sukey
sukey@jamisonfarm.com
Listen to our episode on Farm to Table Talk with Rodger Wasson
https://farmtotabletalk.com/dream-success-transition-john-sukey-jamison/
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