Why is our lamb the best you can get?

Lower Fat and Milder Taste
We raise Katahdin Hair Sheep, developed here in the U.S. strictly for low fat meat (not for wool). Not only is the Katahdin lower fat, but much of it is put on internally rather than externally and thus not part of the final meat product. It is the lanolin in the wool of wooly sheep that often gives the stronger taste to some lamb. Our sheep are a hair breed that sheds out naturally in the spring, thus the meat does not have the strong taste that some lamb does.

Grass Finished
In addition to the careful selection of breed, we pay equal attention to providing optimal nutrition at all stages of the lamb's growth. We allow our very young lambs some access to antibiotic/hormone/animal byproduct free grain (along with their mother's milk). As they grow older and their mothers begin to wean them, our Spring pastures are in full growth and the lambs receive all the nutrients they require from lush Tennessee grass and clover fields. When the summer advances and the grass has less food value, we usually have buckwheat, chicory, or other goodies planted for them to munch (grown without the use of herbicides). Supermarket lamb, whether American or imported, is often the result of a feedlot finishing process where an animal has NO access to grass and is on a forced diet of mostly grain as they are held for "fattening", processing and shipping. Our animals are raised here from birth and we personally see them through directly to you. We guarantee they never see a feed lot.

We use NO antibiotics, hormones, insecticides, fungicides, or herbicides of any kind!
We raise this meat to eat ourselves. One of us is a research scientist in cancer biology, so we are very concerned with what is in OUR food. Imported lamb may have been subjected to any or all of the above nasties. In fact, in some sheep producing areas of the world, the animals actually swim through insecticide/fungicide baths (sheep dips) on a routine basis. Antibiotics are very commonly fed to animals (sick or well) when they are brought together in feedlots (where they are exposed to disease). Many livestock raisers use growth hormones or steroids to get that added dollar that comes with the "prime" grade or higher weights when sold though a wholesale livestock barn. If you are buying cheaper lamb, is is often because the farmer has had to resort to these practices to compete. We are relying instead on the new "breed" of consumer, who cares for both the animal's welfare and their own health - more than the few cents they might save at a large discount retail store.

Grass-finished animals are much lower in total fat and saturated fat than grain-finished animals, but what Scientists are finding is the "KIND" of fat is even more important than the total.

Omega-3 essential fatty acids are found in green leaves and most American's diet is deficient in them. When an animal grazes, its diet is rich in Omega-3 fatty acids resulting in luscious flavorful meat which can have 3-6 times higher levels of Omega-3s than animals that are fed on grain. Every day that an animal is fed grain in a feed lot finishing process, its store of Omega-3s diminishes and the fat balance becomes more and more unhealthy - FOR YOU THE CONSUMER. In addition, grass raised animals produce meat which is higher in Conjugated Linolenic Acid (CLA), Beta-carotene (Vitamin A), Vitamin E, as well as important minerals such as Iron and Zinc.

Our goal is a healthy nutritious product that is also tender and succulent.

At Chigger Ridge Ranch, we raise our animals with old-fashioned common sense and compassion. We do not use the methods of the large conglomerate farms, or even the rules dictated by the "organic" growers. We want to do what is right for our animals here in Tennessee. Our lambs range our 100 acre farm with their dams eating lush grasses, clover, buckwheat, chicory, turnips, or whatever else we have planted for them. They are never confined to a barn or feedlot. We never force wean our lambs from their mothers. They always have access to woodlands for shade and spring fed ponds for water. We have a closed flock to prevent the introduction of disease. Our livestock guard dogs protect them night and day from predators. We do not tail dock, castrate, or dehorn. The Katahdin breed is naturally parasite resistant and requires minimal deworming. The result is a naturally healthy, fast growing, unstressed animal - raised "RIGHT".

Lamb is expensive in grocery stores and restaurants with good reason! Succulent, tender, savory lamb is prized by gourmet chefs around the world. When people tell us they do not like lamb, we suspect they never really had fresh, American grown, farm raised lamb. Imported mutton (older adult wool sheep) is not in the same league at all. (Although admittedly, mutton can make a good barbeque...). Unsure how to cook it or what cut to buy? The American Lamb Board has a great search able site with recipes for all the different lamb cuts we offer. Click here for a direct link to this site.

All of our lamb is USDA inspected and packaged. This means not only is our processor inspected, every single animal is examined and must pass federal guidelines prior to being stamped with a USDA label. None of our lambs to date have ever been rejected by the inspector for any reason.

This year we plan to offer our lamb at the Clarksville Downtown Market. Since we run our farm ourselves, we can not make markets every weekend. We will post dates we plan to be at the market as soon as they are finalized. If you want to make sure we have a specific product (lamb or rabbit), please email us!

For more information on the Clarksville Downtown Farmer's Market please click here.

We bring freezers with the below listed cuts of lamb. We also offer domestic rabbit meat at the market. If you would like a whole lamb cut specifically to your order we can do this as well. You can order it at the market or by calling or e-mailing: 615-219-3204, info@chiggerridge.net. .

Lamb cuts available:

Rolled Shoulder Roast - best in a slow cooker - low and slow in liquid. Can be oven roasted. Some people like to unroll and stuff. $7.95/lb.

Rib chops - grill or broil. This is the most tender "restaurant" cut of lamb. Similar to a rib-eye in beef. $12.00/lb.

Shoulder Chops - Not as tender as rib or loin chops, great to braise with various sauces or marinades. Perfect for lamb stew. $6.95/lb.

Lamb Shanks - less tender cut but is fall off the bone tender and delicious when done in a slow cooker. $4.00/lb.

Leg of Lamb Roast - best oven roasted or on the grill. Traditionally served medium rare to rare. $8.95/lb.

Loin Chops - grill or broil is best. They are the "tenderloin" or "T Bone" of the lamb. $10.95/lb.

Lamb Steaks - best on the grill or broiled. Is cut from the leg of lamb above. Traditionally served medium rare to rare. $9.95/lb.

Spare ribs - I like them in the slow cooker till they fall off the bone! Should be cooked low and slow in liquid. $3.99/lb.

Ground lamb - Can be used any way ground beef can, but is generally lower in fat and more exotic in taste. $6.00/lb.

"Rack of Lamb" Roast - Oven roast or grill. Gourmet cut of lamb. Same as the rib chops but as a roast. $12.00/lb.

Also available not pictured:

Lamb Sausage - This is basically ground lamb spiced by our processor as your old-fashioned breakfast type sausage. We have found it makes the best sausage gravy in the world. Is also great in stuffed green peppers (or stuffed anything). $7.00/lb.

Lamb Kidney, Liver, and "Fries" (mountain oysters) - $5.55/lb, $2.15/lb, and $1.99/lb.

 

Special Deals

We also have our popular value pack known as the:"lamb sampler". This contains one roast; one pack of loin chops, rib chops, or steaks; and one pound of gound lamb or sausage. The samplers are at least 4 pounds and $32 each. The contents depends on availability, but we try to mix and match your favorite cuts when possible.

The best deal for lamb lovers is of course a whole lamb cut to your order. At $200 with a garenteed 25 pounds of meat minimum. Tell us where else you can get quality lamb for that price!