The next Sierra Farms Fresh Lamb delivery will be:
September 26, SF Bay Area;
September 27, Sacramento, Truckee, Tahoe

other locations by arrangement.  Orders reserved by email date--mmt@digitalpath.net

Orders are filled according to email receipt dates.  So, please hurry with orders or questions--at mmt@digitalpath.net

Prices:  Whole lamb box = $8.50/lb (ave wt. 38 lbs)
             Half lamb box = $9.00/lb (ave wt. 18 lbs)
             Ground lamb =  $58.00 for an 8 lb box consisting of (8) packages
             Sweetbreads = $75.00 for 10 lb box
             Bones = $20.00 for 10 lb box

Bay Area locations are Walnut Creek, San Ramon, Pleasanton, San Jose, Los Altos, Menlo Park, Redwood City, Hillsborough, San Francisco, Emeryville, Vallejo, Napa, Vacaville and Davis, in that order beginning at 10 am until late evening.

We bring other lamb products--ground lamb, bones and sweetbreads.  Other offal is not available at this time. 

Lamb, further justified

Here's an interesting concept regarding lamb as an anti-industrial meat. Thanks to Sarah from Truckee for bringing this to our attention.

 The gist of the article is on target: 1) Knowing your farmer, the one who delivers fresh lamb when it's ready, and  2) Lamb is the best, least industrialized meat available.   Imagine, with each bite, that you are doing your part to consternate the industrial food system. Enjoy Fresh, Local Lamb with double the satisfaction!


California Climate and Agriculture Network (CalCAN) Presentation, 2013

We have been running trials using wood ash as a soil amendment on Sierra Farms rangelands for several years.  This presentation gives an overview of those experiments, showing dramatic changes in soil condition, microbe enrichment and other improvements, as evidenced by above-ground vegetative growth.

We had our hearts set on continuing this work, and were receiving growing interest from other ranchers, bio-mass researchers and the co-generation industry.  Unfortunately, this progress was cut short by the sudden closure of the local forest and orchard waste-to-electricity plant that supplied the wood ash.  One reason given for the closure was cheaply available natural gas as electrical generation fuel--the result of FRACKING!

This seems a double tragedy, for us as well as you.  Not only were our chances lost to greatly improve our soils and lamb-raising abilities by using a by-product normally going to land fill, the greater good of forest health, fire fuel control, local economies and associated benefits were all abandoned.  The entire system of renewable, local energy was orphaned for the allure of fracked gas and its questionable legacy. 

We sell lamb and you enjoy it partly in defense of strengthening local choice in food supply, and local  food supply in general.  Along comes something like fracking that upsets this balance in subtle, seductive ways with consequences far wider than most of us imagine.

Please enjoy the presentation--with its bittersweet message.

Mel Thompson, Sierra Farms Lamb (click for Powerpoint link)

Incidentally, CalCAN is a very worthwhile non-profit, working diligently for intelligent, progressive improvement in climate, soils and food policy.  Please support their efforts.   info@calclimateag.org


Cutting, Price and Delivery Information

Sierra Farms Lamb is establishing a delivery network that will bring fresh, unfrozen lamb to Northern California locations on a 30-45 day schedule, at least 9 months of the year. Our goal is to become the most reliable provider of direct-marketed fresh lamb, raised sensibly with respect for natural processes and an honest connection between farmers and consumers.

This is an order-based approach, by email, with orders being either 1/2 or whole lamb, cut, vacuum sealed and boxed. We do not sell individual cuts or packages. All processing is done at Superior Farms (USDA inspected) in Dixon to our cutting instructions. Each box is labeled with a net weight and priced per pound. Lambs are harvested on Wednesdays and delivered two or three days later.

Typical boxed weights have been 17-20 lbs for a half-lamb and 34-40 for a whole. Current pricing is $8.50/lb for whole lamb units and $9.00/lb for half lamb units. Payment is cash or check at delivery. Please preorder by email. mmt@digitalpath.net  We have been using this cutting list, based on a WHOLE lamb:

(8) packages shoulder chops (2 chops packed together)
(4) pkgs of 4 rib racks, Frenched
(4) pkgs loin chops (4 chops packed together)
(2) pkgs of single-packed foreshanks
(2) pkgs of single-packed hindshanks
(2) pkgs of Denver ribs
(2) pkgs single-packed sirloin steaks
(2) pkgs bone-in leg roasts
(2-4) packages of meaty neck slices for stock or stew

Chops are cut approx. 1.25" thick. We use standardized cutting instructions to minimize processing costs. For this reason, we have avoided "boned and rolled" processing since labor costs increase substantially. Besides, bone-in cooking tastes better!
Ground lamb, sweetbreads and bones are available but do not usually come from our lambs due to processing scheduling. Organ meat from our lambs is not available until further notice.

Current pricing:
Ground lamb is $58 for an 8lb box containing 8 single packages, or $7.00 each package.
Bones are $20 for a 10 lb box. These are lower leg bones, about 6 inches long. Ten lbs makes about 3 batches in a large stock pot.
Sweetbreads are $75 for a 10 lb box, containing over 120 pieces. These can be ordered either fresh or frozen.

Delivery is in a commercial type flatbed truck carrying a cold box that maintains 40 degree temperatures. Currently we deliver to Walnut Creek, San Ramon, San Jose, Redwood City, Hillsborough, San Francisco, Emeryville, Davis, Sacramento, Napa, Vacaville and Auburn and Truckee. Please include your area of residence for exact delivery times and locations.

We hope this answers some of your questions. If not, please write back. This is a new concept for us, and perhaps for you as well, so we expect to do as much communicating as it takes. We certainly appreciate your ideas!


All About Sweetbreads

1. Sweetbread - Wikipedia, the free encyclopedia
Sweetbreads are the thymus (throat sweetbread) and the pancreas (heart or stomach sweetbread), especially of the calf and lamb (although beef and pork ...en.wikipedia.org/wiki/Sweetbread - Cached - Similar

2. How to Cook Sweetbreads - the Supreme Offal - ChefTalk.com
These tender and delicately flavored meats come exclusively from young animals, most often lamb or veal. Veal sweetbreads are the most commonly used by ...www.cheftalk.com/.../124-How_to_Cook_Sweetbreads_-_the_Supreme_Offal.html - Cached - Similar

3. Lamb Sweetbreads – Mollejas De Cordero : Asado Argentina
Mar 16, 2007 ... In areas where you have large estancias that raise sheep, such as Tierra Del Fuego, super fresh lamb sweetbreads(mollejas de cordero) are ...www.asadoargentina.com/lamb-sweetbreads-mollejas-de-cordero/ - Cached

4. Image results for lamb sweetbreads
- Report imagesThank you for the feedback. Report another imagePlease report the offensive image. CancelDone

5. Veal sweetbread vs. lamb sweetbread - General Chowhounding Topics ...
3 posts - 2 authors - Last post: Jan 19, 2007
Which do you prefer? Any other animal sweetbreads you like?chowhound.chow.com/topics/361795 - Cached - Similar

Sweetbreads! - Home Cooking‎ - Mar 29, 2007Butchers with Sweetbreads - San Francisco Bay Area‎ - Jul 8, 2006Lamb Brains and Lamb Sweetbreads - Ontario (including Toronto ...‎ - May 3, 2006Sweetbread - New Orleans‎ - Apr 6, 2004
More results from chowhound.chow.com »

6. lamb sweetbreads - Recipes - p1 - Recipezaar
Looking for a recipe? Recipezaar has 9 lamb sweetbreads recipes. Page 1 of 1.www.recipezaar.com/recipes.php?foodido...sweetbreads - Cached - Similar

7. sweetbread: Definition from Answers.com
sweetbread. The thymus gland (known as throat sweetbread) and the pancreas (stomach sweetbread), especially of the calf and lamb (although beef sweetbreads ...www.answers.com/topic/sweetbread - Cached - Similar


Sierra Farms is 700 acres of native Blue Oak savannah grassland located on the western edge of the Sierra Nevada Mountains, north of Sacramento. During the green season, we move the grazing livestock daily to fresh feed across 35 pastures, a practice called rotational grazing. The ewes and lambs appreciate this, as one would expect, but the soil, trees, grass and critters large and small also benefit from being disturbed only once every 35-70 days. The average pasture is about 20 acres in size (roughly 20 football fields) and has fresh water, oak trees for shade and plenty of fresh air and free range.

Sierra Farms lambs are born in fall or spring and grass-fed on rangeland conditions--green grass in winter and spring, dry grass in the summer months. Fall-born, Spring harvested lambs are completely grassfed. The lambs never are given antibiotics, either by injection or sub-therapeutically in feed, or any form of growth hormone.

We occasionally partner with two other lamb producers who utilize irrigated pasture to produce completely grassfed lambs most of the year. While this is the ideal growing situation, increasing demand for irrigation water in California is challenging this management option. At Sierra Farms, our non-irrigated native grass regimen seems more sustainable in the long term, but requires an understanding and acceptance of lamb growth requirements under that regimen.

As the native grass begins to dry (about July 15) its nutrient value diminishes below the needs of growing lambs. In order to insure their health and meat quality, lambs are brought into feeding paddocks where they receive 3-5 lbs daily of a mix of alfalfa hay, beans and safflower screenings along with native grass. This mix supplies a high level of protein while maintaining a forage basis. This is the most acceptable management alternative, especially when compared to the high corn diet commonly used in commercial feedlots. "Screenings" refers to separation of unusable seeds and chaff.

Beans are human-consumption lima, blackeye, garbanzo and other light-colored beans (but no soybeans) that are separated from retail grade beans for being too large, too small, cracked, split or discolored. Beans are fed very sparingly, no more than 2 lbs/lamb per week.

The lambs enjoy many oak trees for shade, so they are comfortable during hot summer days. Our website shows the oak savannah grassland that they enjoy. It does not show (you’ll have to imagine) the clean air, fresh piped water and peaceful relationship they have with their Livestock Guardian Dog and other wildlife.

Lambs are harvested at 7-10 months of age, at about 110 lbs live weight. This is much lighter than the typical commercial lamb, which is what we prefer for flavor and tenderness. They will be very lean, with about 1/8" fat cover over the back. By comparison, many commercial lambs are corn fed with 1/2" or more of fat cover. Internal fat content usually is proportional to external fat scores.

Harvest and fabrication is done at Superior Packing in Dixon, which uses humane treatment policies and is USDA-inspected. We have a cutting and packaging protocol that provides a combination of basic and ‘boutique’ cuts, to fit all dining or entertaining occasions.

Ground lamb and bones for stock making are available, but will not be derived from our lambs, due to scheduling patterns and difficulty to process small batches economically. Organ meats (hearts, livers and kidneys) are not available.

Our goal is to provide regularly scheduled deliveries, nearly every month of the year. We have established permanent delivery points in Vacaville, San Ramon, Walnut Creek, Pleasanton, Emeryville, San Jose, Redwood City, Hillsborough, San Francisco, Napa, Truckee, Tahoe and Sacramento. Other locations will be added as requested. Our product travels less than 200 miles from ranch to consumer, and is two days “fresh” from harvest to delivery.

We hope this answers most of your questions, and look forward to sharing our bounty. Of course, to make this sustainable, we need as many orders for each delivery as possible, so we welcome all word of mouth referrals you can give, as well as any suggestions for linking to other interested groups or individuals.

Don't be shy with other questions. Please see www.lambeatersconnection.com for more information "About Us." A flyer is available for email forwarding, as well as a cutting chart and delivery schedule. Please reply to my email address, mmt@digitalpath.com