Going beyond organic - Grass-fed Lambs and Sheep
(price list at the bottom of this page)

You may have read about the benefits of grass-fed meats compared to grain-fed. It 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. The most superior characteristic of lamb from White Clover Sheep Farm is this: It tastes the best.

What White Clover Sheep Farm offers:

• Lambs are grown during grazing season without any grain to a size of about 80 lbs. and are slaughtered at a USDA inspected facility. The meat is then cut to the customer’s specifications (a list with cutting options will be provided during the ordering process), vacuum wrapped, labeled, and frozen. I sell whole lambs (about 30 lbs. processed) only, no individual cuts or half lambs.
• Sheep My sheep have a richer taste than lambs. However, they do not at all compare to mutton since the flavor of my sheep is much milder. The sheep ground meat makes excellent hamburgers as well as meat loaves, various Greek Mediterranean dishes that call for ground meat, stuffed peppers and stuffed tomatoes, meatballs, tacos, and whatever else you want to use ground meat for. The stew meat is excellent for stews and goulash as well as Shish kebab, Asian and BBQ “Beef”, Philly cheese steak, tacos, and whatever else you used to use beef cubes for.

How to order:

E-mail is the preferred way of ordering. You will then receive a file via e-mail with the details of the ordering process and the cutting options from which you will choose. Your order will be cut to these specifications of yours, vacuum wrapped, labeled, and frozen at a federally (USDA) inspected facility. Please note that I do not carry lamb inventory.

Sheep ground and stew meat will be sold by the package of about a pound. I carry inventory of both most of the year.