The boneless lamb legs we feature boast a mild taste. The taste is so good that many of the chefs we work with swear it is among the best lamb being raised in the country and they order it every week that it is available.
John Neumeister raises his lambs in Junction City, Oregon exclusively on pesticide free pastures. He never uses hormones, sub-therapeutic antibiotics, or GMO feed. They are never confined to a feedlot. Cattail Creek Lamb is now certified by Food Alliance, a third party certifier, which inspects farm operations and verifies that they use progressive and sustainable practices.
Oregon's mild climate and abundant rainfall allows for year round lush grass pastures. This environment is a necessity for the Romney lamb breed, which needs to be outside eating grass to survive.
Oregon is deeply connected with the history of the Romney breed in this country. In 1904, William Riddell and Sons of Monmouth, Oregon, imported the first Romneys to North America. The first purebred natural colored Romneys were registered by the Romney Breed Association in 1972 by Morris Culver of Curtin, Oregon. The Romney is originally an English breed from Kent.
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