Our values
How each lamb gets to you
What I promise, and the steps from the farm to your door.
What I promise
- Halal and tayyib
- Hand-slaughtered with Bismillah, in a state of wudu.
- Local and pasture-raised
- From nearby farms, raised without antibiotics.
- Fresh
- Never frozen, unless you ask me to freeze it.
- People you know
- You know your farmer, your butcher and the person at your door.
From harvest to your table
- Harvest dayHarvestHand-slaughtered with Bismillah, in a state of wudu.
- 3–5 daysAgingThe lamb rests whole in a cold room. Natural enzymes slowly relax the muscle, so the meat turns out more tender, and a little moisture leaves the meat, so the flavor gets deeper. Cutting right after harvest gives tougher meat. Aging is cold and controlled, and the meat is still fresh, never frozen.
- After agingButcheringYour lamb is cut to your cut sheet, then vacuum sealed and labeled with the cut and weight.
- About a week after harvestPickup or deliveryI'll message you with the harvest date and your delivery day.
The lambs
I source Dorper and Katahdin lambs from local farms, raised on pasture.
