June 2008: You can find us farmers markets on the following days:
- Dupont Circle Farmers Market Every Sunday, 9am to 1pm
- Reston Farmers Market Every Saturday, 8am to Noon
- Berryville Farmers Market 1st and 3rd Saturday of every Month, 8am to Noon
- Winchester Farmers Market 2nd and 4th Saturday of every Month, 8am to 1pm
- Archwood Green Barns in The Plains 2nd Sunday of every Month, 10am to 3pm
ONLINE SALES UPDATE: Due to strong sales at area farmers markets, we will be postponing our online sales of fresh lamb until we are able to increase the number of lambs we harvest. We greatly appreciate your interest and apologize for any inconvenience. We encourage you to sign up for our mailing list so that we can let you know as soon as that time comes!
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Thursday, January 11th marked a major event for us! Virginia Lamb was selected as one of 18 Virginia agricultural food businesses to be spotlighted at the 36th Annual Agriculture Appreciation Pre-Banquet Reception in Richmond, VA. We served sample lamb dishes to the Who's Who of Virginia's most prestigious government officials and agribusiness leaders, including Governor Tim Kaine, Miss Virginia Adrianna Sgarlata, Virginia Cabinet members, and many of our State Delegates and Senators.
NEWSFLASH: Here at Virginia Lamb we take quality seriously! That's why we are proud announce that our lamb has been awarded certification as a Virginia's Finest product for high quality standards set by the Virginia Department of Agriculture!
One of the first questions we get from new clients is, "Why does Virginia LambTM taste so much better than lamb from my grocery store?" There are several reasons.
First, our lamb is grain finished, not solely grass fed like most imported meat from Australia and New Zealand. Although "grass fed" is getting a lot of positive press now a days, feeding a balanced grain and forage diet does many things. It allows our lambs to reach ideal market weight at a younger age. This gives us a more tender product that does not have that gamey flavor associated with mutton. It also allows for more internal marbling which results in a juicy tenderness and perfected taste. And equally as important, it gives us larger loin and rib chops and meater legs.
Second, only the finest quality livestock are used in our program. Why is that important? Sheep in the United States serve various purposes. There are sheep dedicated to wool production, dairy production, and meat production. And when one trait is selected for the others typically suffer. Which means all lamb is not destined to be equal. Sheep under the Virginia LambTM label are individually selected for meat and meat alone. In addition, only the very best sheep are selected for our breeding stock and only those capable of producing superior lambs.
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September 2007
Breeding season is here! After lambing season, this is our second favorite time of year. It's like planting seeds in a garden and anticipating a future harvest. Read More...
August 2007
The effects of the draught couldn't be clearly. Today we lost use of the fall pasture we rent. Read More...
June / July 2007
Life is good! With our oldest daughter being able to drive, more and more of the farm chores are being given to the kids while we focus on farmers markets. Read More...
May 2007
All the lambs have been weaned with the exception of a few belonging to yearlings who we saved and lambed in March and April. Life is just about back to normal. Read More...
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Packed Full of Good Nutrition
Lamb is a prime source of high quality protein, vitamins, and minerals. It's protein is nutritionally complete with all 8 essential amino acids in their proper ratio. A 3 ounce serving of lamb provides 43% of an adult male's Recommended Daily Allowance (RDA) for protein. Lamb is also high in B vitamins, niacin, zinc, and iron.
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