Shenandoah Valley Lamb

Small farms, in Maryland and Virginia, pasture raise these lambs on a grass diet from birth to market time without the use of growth hormones or other stimulants. Our local farmers take the utmost pride in the lambs that they raise. Lamb from the Shenandoah Valley is a smaller, leaner and tastier lamb than its western counterpart.

Local Lamb

• Whole lamb

• Racks, split and chined

• Yokes (dutch cut shoulder)

• Drop loin bone-in

• Loin eyes 1×1