Each Fresh Half Tunis Lamb
includes the following cuts for a total of about 12-15 lbs - $273 ($20/ lb)
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According to an article researched by AnnaRae Hodgin, Maynard Spigener (1849-1913) is responsible for preserving the Tunis breed from becoming extinct in the United States during the Civil War. Spigener hid 30 head of pure-bred Tunis lamb in the swamps near the river that runs near Columbia, South Carolina. After the war James A. Guilliams bought 10 head of the Tunis sheep from Spigener and brought them to the Crawford, Indiana County Fair where the stock was recognized for its meat, wool and breeding qualities.
Tunis lamb, a breed preserved by the Slow Food “Ark of Taste” and listed under watch status by the American Livestock Breeds Conservancy is known for its mild, delicate flavor, and the ewes breed out of season, making lamb available year-round.
James and Lisa Twomey raise Tunis lamb on Sandstone Ridge Farm in La Farge, Wisconsin. The ewes and older lambs graze on 15 acres of pasture about 6 months of the year. The pasture on Sandstone Ridge Farm is a mixture of grasses and clover. Clover is something that is worked very hard to keep in the pasture. The clover is very good for sheep, and is a natural way to fertilize the grasses. The clover's roots are able to take Nitrogen from the air, and put it into the soil, which allows for no petroleum-based fertilizers to be used on the land. Clover also sustains local bee populations, which pollinate fruits and vegetables.
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