Pasture Raised Lambs - Going beyond
organic
My specialty is growing and finishing lambs on
pasture and pasture alone for custom butchering. Eating grass, legumes
and herbs is the natural way for sheep. It creates a truly superior
eating experience and produces a healthy meat as well. Meat from
pastured lambs has less total fat, less saturated fat, less cholesterol
and fewer calories. It has more vitamin E, more beta-carotene, more
vitamin C, and even more importantly, has two health-promoting fats
called omega-3 fatty acids and “conjugated linoleic acid,”
or CLA.
At my farm the sheep are specifically selected
to thrive on forage. In addition, many favor the mildly-flavored
meat that doesn’t even remotely remind you of mutton. The
“many” includes my very own family – my wife Barbara,
my kids Sarah, Johann and Lech, and myself, Ulf - who eat about
6 to 7 lambs each year.
My lambs are also guaranteed to be antibiotic- and hormone free.
I think it is a nice thing to know what is in the food, or better
said in this case, what is not in the food.
If you want to read more about pasture-based farming and the health
benefits of grassfed meats, please visit www.eatwild.com
and read the scientific facts as well as the statistical evidence.
|
“All flesh is
grass,” Isaiah 40,6 |
