Icelandic lamb is known for being some of the most mild-flavored and tender lamb in the world and is prized by chefs for its gourmet flavor and fine-grained texture.  It is naturally leaner than most modern breeds of sheep (or beef) and has the added nutritional and ecological benefits intrinsic to grass-fed, pastured animals and grazing systems.  

Our lambs are raised on a combination of rich mother’s milk and lush, diverse pasture—that’s all.  We allow our lambs to mature naturally and do not force wean or give them any feed concentrates, antibiotics, or growth hormones.  Additionally, we do not dock tails, dehorn, or castrate any of our animals.  They roam our hillside fields and forage at will on a wide variety of wild herbs, plants and berries in addition to the typical pasture grasses and legumes.