This stew meat includes bone-in cuts from the shoulder, adding extra flavor and richness to slow-cooked dishes. The bone helps release collagen, enhancing the dish’s texture.

Brown the meat first to enhance its flavor, then simmer slowly in a stew or braise until tender. The bone will release collagen, adding depth and richness to the dish. Serve with crusty bread or mashed potatoes.

Our lambs graze on regenerative pastures, enriching soil while living outdoors as long as seasons allow. They’re raised in low-stress, caring environments—no dehorning, branding, or ear notching. Grazing and foraging are supplemented with vegetarian feed as needed—no growth enhancers, antibiotics, or animal by-products—ever.