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2021 Lamb Crop is SOLD OUT
If you would like to be on my contact list for 2022, please complete the contact form.

Prairie Natural Lamb

Tender, Flavorful, Locally-Raised

 
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About Prairie Natural Lamb

Raising and selling lamb to northern Colorado customers since 1998

We raise our lambs the old-fashioned way, allowing ewes and lambs to graze on open pasture, supplemented with hay. As of 2017, we offer only 100% grass-fed lamb. A lot of ranchers are marketing “grass-fed” meat. Either they don’t understand or assume you will not understand the difference between zero grain ever and animals that get hay or pasture (i.e. grass) along with grain. In fact, ruminants who don’t get grass, in the form of pasture or hay, die. Ruminants that eat only grass and hay yield meat with superior health traits, such as lower overall fat content as well as higher levels of heart-health omega-3 fatty acids, linolenic acids and antioxidants.

My flock's genetics, along with the way I handle our animals has proven to produce tender, flavorful, nicely-textured cuts of meat. Processing is done at a custom, family-owned and operated USDA-inspected processer.

With the majority of all lamb offered in supermarkets today coming from older, imported sheep, many consumers are looking for a local, healthier, more flavorful and humane alternative.
Make the investment and enjoy the flavor and convenience of a freezer full of high quality lamb all year long!

 

 

Specialty lamb the way nature intended

 

√ 100% grass-fed
√ delicious, tender & flavorful
√ no antibiotics or animal by-products in feed
√ no artificial hormones
√ soy free

√  lifelong humane treatment
√ custom cut & wrapped to your specifications to stay fresh in your freezer

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How much lamb will I get?

Many factors impact the amount of meat a customer will bring home. First, the size of the lambs vary. While 100% grass-fed lambs are usually smaller at harvest, they also have less fat. The other major factor in answering this question is how the customer has the meat cut. Bone-in vs boneless affect the quantity of meat that is packaged and goes in the customer's freezer.

 

Prairie Natural Lamb charges its customers by the carcass weight in order to be fair. Customers pay the processing directly to the locker. For more detail on the amount of lamb that ends up in your freezer as well as explanation of cuts, click here

 

Ordering

For current pricing, production protocols and other information, download the information & price flyer tab at the top of this website. Use the Reserve Lamb tab at the top of this website  or the buttom below to reserve a whole or half lamb by paying your deposit. Once payment is made by credit card, Apple Pay or mailed check, download the whole or half lamb cut sheet at the top of the website or complete this online form. Questions? Please call our locker, Innovative Foods, at the phone number on the cut sheets.


Our lambs are typically born in April and harvested at the end of the same year or early the following year. Once I have a locker date for your lamb, I will email you. The locker will contact you when the meat is ready for pick up. Customers pay the processing fee when they pick up their meat. Prairie Natural Lamb will invoice them for the cost of lamb based on the carcass weight minus their deposit. We are glad to answer any questions about our operation or the meat we sell. Use the contact form.

 

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How do I know what cuts to choose for my custom cut lamb?

My suggestion is to sit down with your recipes and let the dishes you want to make drive your choices. Know that a leg of lamb steak can be cooked as that large piece of meat or chunked into kebobs or stewing meat. If you want a big statement entertaining entree, choose a rack of lamb, whereas chops from that same primal cut will give you multiple grilling options.

Use the tabs at the top of this website to access cut sheets from the locker that processes our lambs. For questions on filling out the cut sheet, contact the locker at the number on the sheet.

 

Visitors Welcome

We do not have hours for visitors but are glad to welcome pre-arranged visits. Request a visit through the contact form below.

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Questions?
I'm happy to answer any time, but cut me a bit of slack; I have a lot of barn work.

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