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Windy Knoll Lambs started in 2006 as a small enterprise in conjunction with the family dairy farm. We purchased 50 white faced, crossbred ewe lambs. Our flock now numbers 75 ewes pastured on about 15 acres. The focus of this operation has been to produce high quality lamb using grass as the main feed source.
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Practices (our standards for raising or making our products)
We lamb our ewes in May out on pasture. The flock is moved every couple days to ensure adequate feed and fresh lambing area. The lambs are grown for the first three to four months on pasture and their mothers milk. At the end of the summer the lambs are weaned and fed locally produced grain to reach market weight of 120 lbs.
Try our standby recipe!! It doesn't take a lot of time to make and has good flavor!!
3T olive oil
1T balsamic vinegar
1T lemon juice
salt and pepper to taste
Mix together and marinade meat for 3-4 hrs. or overnite. Grill!
Or try baking them at 300* on a rack (such as a cookie cooling rack) placed over a cookie sheet pan. This allows the fat to drip off. If you like to pan-fry be sure to remove as much excess fat as possible as the fat gives an unwanted flavor.