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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, product information and production protocols, click on the information & price flyer tab at the top of this website. If lamb is still available, reserve your lamb for the current season by paying a deposit of $35 for a half or $70 for a whole through either of these payment channels:  Venmo:@Marilyn-BayDrake  or  Paypal:marilynbaydrake@gmail.com

 

Or, mail a check to: 24402 CR 76 Eaton, CO 80615

If you mail your deposit, please email me through the contact form to let me know your check is on the way. I expect to sell out quickly, so I need to know what is reserved.

The next step is to complete the locker cut sheet with Innovative Foods, or if you are a returning customer, let them know you have a cut sheet on file. Call Innovative Foods at 970.330.8400. More information about cutting options is available online

 

Once you reserve your lamb by making your deposit, you are placed on a customer list and will be notified when your lamb has a locker date scheduled. Lambs are born in April and harvested year end or early the following year. Following harvest, you will be notified by the locker to pick up your lamb meat. At this time you will pay the locker fee. Prairie Natural Lamb will invoice you for the balance due, based on the carcass weight of the lamb. 

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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.

Thanks for submitting!