Fall’s lamb meat season is in full swing again. This year we bought our butchery services from Louhen Liha and Koivikon Lähiliha, both of which are local enterprises.
Our lambs spend their lives and summers in merry grazing, on clover fields of highest quality. Despite the cold and rainy summer we’ve had, the pastures have remained in good condition. Thus, our lambs have been able to graze during the day even in colder weather. They leave the fields for production before they reach six months’ age, and this makes their lean meat mild in taste and tender in texture. The carcass weight values have been excellent, with an average of well over 20 kg.

Our first fifty or so lambs went to production in long wool, so that we got beautiful long wool skins. Of course, we sheared a narrow strip under the belly for a clean butchery, but it is unnoticeable in a processed skin. Now the skins have been delivered to Modifur OY in Panttila for processing, where they will be done around late fall, just in time for winter.
We market all of our mutton and lamb straight from our farm. Our customers include restaurants, retailers and private customers. If you want the lamb fresh, you can order either a whole or half lamb during the period between August and November. A whole lamb in cuts weighs around 20 kg, and a half lamb 10 kg. Because our restaurant orders include only very specific cuts, we are now facing some surplus. If you’re interested in a variation of lamb cuts for your household needs, feel free to ask – anything from a hefty rump roast is possible!
As we can offer our lamb fresh only during fall, we recommend that you plan ahead and stock up while the meat is fresh and then freeze it for Easter. However, we do keep a small frozen stock at the farm.

Previously we only offered our meat products by direct contact, but now with our renewed and updated website you are welcome to visit our web store.
Step right in for easy shopping!