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.