Founder's Lamb Shares: our first seven.
A whole pasture-raised lamb. Most land near $740 all-in for 25-35 lb of freezer-ready meat; a bigger lamb runs closer to $820, because you pay by the honest pound. You're not buying cuts off a shelf. You're reserving one of seven animals, and its whole verified life comes with it.
What you get
A whole lamb, cut your way
Dry-aged 8-14 days, then custom-cut and prepped for the freezer: roughly 25-35 lb of rich, honest meat.
Your animal's passport
Its entire verified life, QR-linked right on the package. See the living passports.
First call on next season
Founder families get first call on next season's shares before anyone else.
The story with every meal
Where it grazed, what it ate, the weather it lived. The story to go with every meal you cook.
Flavor is a record, too.
Real Food. Grown Wild. is not a slogan on a label. It is the whole process, and the process is what you taste. Five reasons this lamb eats like nothing from a grocery case:
The sward writes the flavor
Our lambs eat their way across nineteen kinds of pasture plants: chicory, white clover, plantain, orchardgrass, plus the native grasses, the volunteer weeds, and the browse along the woodline that they help themselves to. Ours tastes like this ground.
The mild lamb
Katahdins are hair sheep, widely prized for lamb that eats milder and cleaner than the wooled breeds. The strong taste people remember from bad lamb is a trait we simply don't raise. If lamb never won you over, ours is the one to try.
Calm to the last minute
Stress before slaughter sours the meat. It comes out darker and tougher, and that is chemistry, not opinion. Our lambs never load a trailer and never stand in a strange yard. They are harvested at home, on the ground they know.
An ocean fresher
Most of the lamb in American stores is imported, much of it from Australia, weeks and an ocean from its pasture. Ours never leaves the farm alive: pasture, on-farm harvest, an 8-14-day dry age, your freezer. The whole chain fits on one passport.
Aged and cut like it matters
A true 8-to-14-day dry age concentrates flavor and tenderizes the meat. Retail lamb rarely gets one. Then it's cut to your sheet, not a store planogram, and priced on a certified scale.
Grass-sweet and clean, mild top to bottom, with a green herbal edge of chicory in the finish. That's not ad copy; it's what this season's sward should hand you. Meet any lamb below and read the actual diet behind it.
How it works
A $250 deposit reserves your lamb
One deposit holds one of the seven. It is non-refundable, and it credits toward your balance. Your lamb is yours.
We finish it on pasture through summer
Fresh grass every 1-3 days, and every move logged in its passport.
Harvest day: September 17
Harvest happens here on the farm; the details are below. Your lamb is weighed that day, and the balance is settled with us on the spot: $14/lb on the actual hanging weight (typically 38-48 lb). From there Northern Path MeatWorks dry-ages it 8-14 days while you set your cut sheet: chops, roasts, ground, your call, and we'll walk you through it if it's your first time.
Pickup: early-to-mid October
After dry-aging and cutting, your order comes home custom cut and prepped for the freezer. Processing (~$150) is paid directly to Northern Path MeatWorks at pickup.
No mystery pricing. Here's a real example at 42 lb hanging weight:
That works out to roughly $25/lb for whole-animal, passport-verified lamb, while domestic pasture-raised chops typically run $25-40/lb at retail.
You pay actual hanging weight, never the estimate. If your lamb hangs lighter, you pay less.
Harvested with respect.
Our respect for our animals goes into how they are harvested. Each lamb is separated and humanely killed here on the farm, on the ground where it lived its entire life. No trailer ride, no auction barn, no unfamiliar kill floor. Their sacrifice is our burden, and we choose to carry it.
That work is done by Northern Path MeatWorks, a Michigan mobile butchery whose whole trade is a humane, low-stress, on-farm harvest. They come to the animal, not the other way around, so there's no trailer ride and no unfamiliar plant. The same hands then dry-age the meat 8-14 days and cut it to your sheet, prepped for the freezer. It is a small operation whose respect for animals runs as deep as ours.
Ready? Pick your lamb.
Every lamb below links to his living passport. Meet him before you put your name on him. A $250 deposit reserves that exact animal on the spot, through secure Shopify checkout. Non-refundable, and it credits toward your balance.
A dozen a week, from a flock you can look in on.
A weekly dozen from the pastured flock, ranging fresh grass across the pastures, doing real work on this ground. The flock's passport QR lives on every carton.
Weekly egg shares · the founding flock
Choose 1, 2, or 3 dozen a week. First cartons land as the flock comes into lay, and billing starts then too. Only 30 weekly share dozens exist, so we never promise what the flock can't fill. Pickup at the farm, or the Clarkston and Saginaw drops. See the shares →