Our meat is raised right here, in Jaffrey, on Border Brook Farm – owned and operated by the Bartlett family. In addition to top-quality shepherding and animal care, we do not use antibiotics or growth hormones when raising lamb. All meat is USDA inspected and flash-frozen to preserve tenderness.
The meat we eat and sell is a product of high quality care and local inputs, like grass, grain and hay. Our lamb and sheep spend everyday outside eating their way across the landscape. This natural approach to farming results in top quality food that is both local and fresh. Having traveled 10,000 miles less than imported lamb, we are convinced buying locally also improves energy conservation.
We sell freezer lamb where you buy the whole lamb; some people will share with a friend. When you buy in bulk you can customize the cutting instructions (we will supply you with a form). For example, you may prefer to have the leg boned and cubed for kebobs. Buying in bulk is more economical, a whole lamb only requires about 1.5 cubic feet of freezer space (think 8-gallons of milk), and keeps well in the freezer for several months.
It is important to call or email by March 1st each year if you want to buy a freezer lamb because we sell out quickly.