Grass Fed Lamb    

Milking Sheep

Buying Lamb

Whole Lamb – $12lb Hanging Weight – Available in Mid June, July and into August of 2020
We sell Whole and Half Lamb by pre-order only at this time.  

Order Your 2020 Lamb


 How much meat do I get for a whole lamb?
Each lamb weighs between 30-40 lbs hanging weight. Hanging weight is how much the animal weighs minus the head and internal organs. 

The actual amount of meat varies depending on the cuts you select. We always recommend keeping all the bones and internal organs. They are great for bone broths, making sausage and pate, and so many other things.

How do I select my cuts?
After you make your payment we will send you a link to an online form. This form makes it easy to select which cuts of meat you’d like for side 1, and side 2.

Pick Up 

At the farm in Calabogie. For an extra fee we are able to deliver other areas as well. Please contact us to find out pricing.


Sheep on The Farm 

       In the mid 1990’s the farm transitioned from cattle to sheep.  This was done because after New Zealand had lost government subsidies Ontario lamb could compete with imported grass fed lamb.  We started with a sturdy Dorset, Rambouillet and Finn cross growing the flock to 250 sheep. For extra income John sheared sheep and has hence passed the craft down to his daughter Natalie.  It was in the late 1990’s that the family started to look at milking sheep and became a member of the fledgling Ontario Sheep Dairy Association. At that time there was nowhere in Canada to process sheep’s milk and the association was poised to start shipping milk to Minnesota for processing.  From their we would get the finished product back to start marketing in Southern Ontario. We had the great fortune of working with Chris Buschbeck and Axel Meiste of Wool Drift Farm.  They were the leading force of this concept and the first to bring the Friesian milking breed to Ontario.  Unfortunately it was the US government that stopped us in our tracks refusing to allow Ontario sheep milk to enter the United States.

         It was not until some 15 years later that we started to milk sheep commercially to fill the growing demand from the growing number of artisan dairies.  Our milk was sent to Monforte Dairy in Stratford and the family marketed the finished cheese at the Erin Farmers Market. At the Calabogie farm we still have our original flock of Friesen and Lacaune crossed with Romney.  The Romney was added to the flock to produce a milking ewe that is hardier and does well on grass.  We believe like dairy cows more marbling results in a better flavour profile.  Currently we could not produce enough lamb to satisfy our markets; a testament outstanding flavour.