Vermont Grass-Fed, Heritage-Breed Lamb,
Sheepskins, and Wool Products
About Grass Farming and
Grass-Fed Meats
Come to Tamarack in the summer and you'll see sheep out in pastures grazing fresh grass. In the winter, they’ll be tucked into barns eating hay, but with easy access to outdoor paddocks. This fresh grass or hay, fresh air, and room to move about and exercise mean happier and healthier animals. For our lamb customers, this means healthier meats; studies have shown that grass-fed meats are higher in healthy omega-3 fatty acids, and higher in cancer-preventing conjugated linoliec acids (CLAs). Within this meat is the energy and goodness of the sun, key mineral elements from the soil, and good clean water. For rural communities and Vermont's working landscape, grazing offers a way to utilize abandoned agricultural lands to produce food; Tamarack is in the process of restoring 140 acres of land in this way.
The Tamarack flock spends the summer moving to fresh new paddocks every day or two. During the winter months they are given as much hay as they wish to eat. Depending on the season, young lambs are sometimes supplemented with organic crushed grains, and if the winter hay does not provide enough nutritional value, older animals are sometimes supplemented with grain. If you prefer a 100% grass-fed lamb, or one that's been supplemented with grain, that can arranged.
For more information about grass farming and grass fed meats, please visit these sites:
http://www.eatwild.com/index.html
http://www.americangrassfed.org/
