Lamb

At Hallacres, we’ve been raising meat lambs for more than twenty years on our mountain-side farm. Our sheep are pastured from May to October on rolling green hills. Ewes with lambs are nestled in the barn, where they all have free choice feed that’s mostly produced on-farm, fresh water, and all of the other essentials that make for happy, stress-free animals. Weaned lambs live in large group pens, safe from predators and other stresses.

Hallacres lamb (also known as Agneau d’Iron Hill Lamb) is well recognized and celebrated as being succulent and flavourful. We raise lambs humanely, sustainably and efficiently. We like to think that you can taste these practices in every bite.

Hallacres sheep are selected and bred to produce lambs year round.  That means that we generally have new lamb crops in the months of January, April and October.

Depending on the time of year,  lamb is available directly to the consumer as freezer lambs or in fresh or frozen pieces.

All lamb is available on a first come, first serve basis.  A call ahead will guarantee your order.

Easter – generally limited frozen inventory

June – October – fresh cuts: - Friday afternoon and evening by appointment

• Saturday mornings at Knowlton market

Frozen cuts: by appointment

Freezer lambs and méchoui lambs:  2 weeks + delay from date of order (110 lb live wt)

October – December- freezer lambs – according to availability