Bulk Lamb + Goat

Our lambs & goats are grass-fed from birth on 220 acres of certified-organic perennial pasture. They also receive Certified-Organic, fermented soy fiber as a probiotic/prebiotic supplement (produced locally & artisanally by Phoenix Bean Tofu) as well a mineral supplement to ensure a healthy balance to their diet, resulting in nutrient dense meat.

Sheep are “grazers” and able to sustain themselves well on a diet of pure leafy greens. As such, our lambs are all grass-fed. After over twenty years of raising sheep on our Illinois pastureland, we’ve developed a Mint Creek breed of sheep. This special crossbreed has been influenced by many different breeds including East Friesan, Dorset, Texel, Cheviot, Barbados, Southdown, Hampshire, Suffolk, & Dorper genetics.  Our sheep are excellent at pasture foraging, hearty in constitution, smaller & leaner than the average meat sheep, and far tastier!

Goats are “browsers” requiring more coarse plants, shrubs, & bark. on the often treeless, open prairie type terrain of Mint Creek, organic oats or rye in the hull sometimes help fill that dietary role of course plants in the goats’ diets, supplementing their pasture forage. Our goats are mostly crosses between Kiko, Boer, & Alpine goats. The meat from Mint Creek goats is lean as well as mild & herbal in flavor. 

To optimize tenderness, digestibility, and nutrient density, our lamb and goat is dry-aged five or six days unless otherwise requested. You can custom request cutting instructions you want (such as requesting bone-in roasts, ground made into sausage, steaks made from roasts, or roasts ground, etc). What follows is the standard cut list as a starting point to be used as is or edited to your preferences. Ask for more cut options if you are interested in a wider selection. If you want to stock up on staples, you can just get a ton of the cuts you know you will use. If you want get experimental in the kitchen, we will include the pig’s head, more organs, more fats, etc. Think about planning for a special meal by getting a crown or loin roast made from your hog, or try making homemade bacon with a whole side of belly!