Our Approach to Raising Quality Lamb

Our farm is based on a rotational grazing system where lambs convert nutrient dense grasses into lean, nutritious proteins. We raise 50 or more lambs each year during two lambing seasons, early spring and fall, in order to keep a supply of lamb cuts available year round. Most of our ewes lamb indoors out of the elements of the highly variable Indiana weather. The benefits of this system are two-fold: our pastures are given a break to re-establish vegetation and the ewes feed on locally raised nutrient rich hay. In spring, lambs and ewes are released onto pasture where they begin foraging on a variety of grasses and forbs – a perfect diet for tender, delicious lamb. To see more photos and keep up with our farm news - check out our Facebook Page: Silver Valley Farm.

Delicious Lamb Recipes

Here at Silver Valley Farm, we enjoy cooking all cuts of lamb and we are happy to share those recipes with you! Wendy has experience working with a local caterer who specializes in using local ingredients from nearby farms, The Juniper Spoon, which has given her more opportunities to try out lamb used in many tasteful dishes. We offer a wide variety of different cuts, including some that you might not find at your local grocery store.

The American Lamb Board supports lamb growers with recipes created by world renown chefs to provide more inspiration for your next meal – check out their website.