The Lucky Ewe
Grass-Fed Meats
All-natural heritage breed lamb and beef
ABOUT
Our first and foremost priority on our farm is animal welfare. Happy, healthy, comfortable sheep is our goal. That's why we call it the Lucky Ewe! These must be the luckiest sheep around to end up living here.
Continue reading to learn more about our farm, or go straight to our products page to see our current selection of meats, wool, and more!
Our Farm
We have been raising heritage breed sheep and cattle since 2019. We are a small farm and intend to stay that way! We keep about three dozen sheep and half a dozen cattle. Plus chickens of course. And a few alpacas, just for fun.
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We have 35 acres in Osceola, Wisconsin, where we practice rotational grazing and regenerative agricultural techniques. The animals have unlimited access to green grass and fresh air and plenty of shade amongst the trees or in our loafing barn to stay out of the elements.
Our Animals
We have purebred Scottish Highland cows that we breed with a Lowline Angus bull to make Highland Lowline cross calves. These handsome long-haired, polled (hornless) cattle fatten up nicely on grass alone in about 24 months. We find the meat more tender when crossed with the Angus than when pure Highlander. Nessie and Rere are our dedicated moms
Our sheep are primarily purebred Icelandic, with a few Jacob sheep as well. We use a new ram every year that is Icelandic or Icelandic cross, making our lambs "mostly Icelandic" to varying degrees. These slow-growing heritage breed sheep are bred to do best of a diet of grass and their ample wool lets them take the cold weather in stride. Mego is our resident wether (castrated male) who earned his permanent position on the farm with his friendly pet-like attitude.
All our livestock get names, not just the permanent ones. People usually ask, "How can you eat an animal that has a name?!" To which we answer, "How can you eat an animal that doesn't have a name?" Named animals are cared for animals. We got into this business because we wanted our own meat to have lived a good life that is respectful of the service it ultimately offers us.
They aren't just a number or one of a herd, but individuals who we know, and who get individual care. It allows us to ask, "Was Chunki looking slow today?" or "BK got her head stuck in the feeder.. again." and yes even to look at our plate and ask "Whose lamb chops are these?" and to know the answer. But if you don't want to know, we won't tell you, but you'll know that we knew that lamb and what it was like, and that it got everything it needed in its life.
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(Important note: they don't actually know their names. If an animal is capable of learning its name, it is too intelligent to become food, in our view. Fortunately for our freezers, the simple sheep and cattle don't figure it out. The alpacas, however, are safe!)
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Our Method
We raise livestock the natural way. We gladly admit to not having any clue about how to get them to grow the fastest, or put on the most weight per dollar of feed. Or what breed is the most profitable or what commercial feed and supplement regiment gets the most marbled meat.
Our livestock eat when they are hungry and get to butcher weight when they get there. Our lambs and steers are naturally weened, and are never separated from their mamas their whole lives. Quality hay and pasture, clean water, minerals, clean air, sunshine, and low-stress seem to do just fine making tender, flavorful meat.
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We are intentionally not an organic farm. While our animals never receive vaccines, antibiotics, grain, or supplements, there are problems they face where the non-organic solution is best for the animal. Cattle suffer from flies in the summer, and sheep get parasites. Organic solutions just don't do the job like a Permethrin rub or a dose of Ivermectin. We will always do whats best for the animal, even if it means we can't have the fancy marketing label. (And if they need antibiotics, they get those too, but its rare, and we'll sell those animals separately.)
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We operate with the motto of, "One bad day." And a lot of effort goes into making even their last day as peaceful as all the rest. The cattle are slaughtered on the farm. They don't suffer the stress of going in a trailer for the first time or to some place they have never known. They are born here, live here, and die here. The last thing they know their day is looking up as they are getting a special helping of hay.
The lambs are a little more low-key and don't mind at all getting into a trailer, so they go to a local one-room abattoir who does a fantastic job. We personally observe every lamb as it goes through the process. It is a clean and low-stress experience where the lambs never seem to get particularly concerned. We are grateful to have animal processing craftsmen who are just as concerned about animal welfare in their work as we are in ours.
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Our Products
If this sounds like the way you want the meat on your plate to be raised, then visit our products page to see what is currently available, or be added to our mailing list to be notified for upcoming offerings
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We have a very limited amount of cattle available once a year in early summer. These are custom butchered and as such can only be sold as whole animals, but once you pick up from the butcher shop in Amery, WI you are free to split it with friends and family.
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We usually butcher lambs in two groups, early spring and early summer. These are state-inspected but we still only offer whole lambs, no half lambs or individual cuts.
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Buying a whole animal can be daunting, so we offer a 60 day money-back guarantee. If your meat isn't satisfactory, we'll buy back the remaining portion.
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Please see our products page for details on this season's offerings!​