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Once commonly eaten in dishes such as Irish stew, mutton is a deeply flavored meat.
Mutton remains a cost-effective substitute for more expensive lamb. We love it in chili or any other dish that works for venison.
Looking for human grade meat for your family pet? Mutton is a lean, iron-rich alternative.
And, just like all our meat, our mutton comes from sheep who have been loved, cared for, and pastured year-round!
Reserve yours now for pick-up only:
- Thursdays, 4-6p, at Windy Indigo Farm & Fiber (3490 Swede Hill Rd, Clinton)
- Sundays, noon-1p, at South Whidbey Tilth Market (2812 Thompson Rd, Langley)
Looking for ewes, rams or lambs?
Spring lambs are born annually in January – February and are ready for new pastures beginning in May.
Inquiries? Email TheShepherd@windyindigo.com
Interested in pastured lamb cuts or shares?
A winter gift for you...
If you’re anything like me, you’ve got a love–hate relationship with getting the kids to school on time.
He can’t find his shoes. She wants the blue pants — not those blue pants.
It’s a love-them, hate-the-process situation.
And when we finally get out the door? Blast of icy-cold wind to the face.
When days start like that, all I want by evening is to curl up under a blanket by the fire with something comforting on the table — the kind of food that really sticks to your bones and brings everyone back together.
That’s what inspired me to share a few of our favorite winter lamb recipes.
Sign up below to get your copy of Winter Lamb: 5 recipes to gather around now!
