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HOW TO ENJOY TASTY, “FOOLPROOF” AND NUTRITIONALLY SUPERIOR LAMB DISHES

Start with quality lamb meat raised at Bah Bah Blacktail Farm.

Our pastures are located on the sunny slopes of Little Blacktail Mountain in Careywood, Idaho. We use organic farming techniques to enhance our soil naturally. We have a commitment to preserve the wild beauty of our land which includes maintaining wildlife corridors and nesting areas for wildlife in the farm’s pond areas.
The sheep we have chosen to raise are Kadahdin and some Barbados crosses.  They are naturally more parasite resistant, good foragers and excellent mothers.  These breeds have not been genetically bred to produce wool.  Their more primitive style coat sheds off naturally. We think this is one reason their meat tastes milder and less greasy than lamb you might have eaten in the past. 

Allow us to tell you some of what we’re proud of...

ROTATIONAL GRAZING

One of the most important practices we do at Bah Bah Blacktail Farm is Rotational Grazing.  We divide our big pasture into multiple small grazing paddocks with portable electro-net fencing. Each 1-2 days our sheep joyfully run out to entirely clean fresh pasture. It’s like having a little Glee Club, jumping with ears flapping, “Oh Boy, Oh Boy…we’re going to the pasture…” Not only are the sheep much happier, they also stay healthier because this pattern disrupts the life cycle of nemotodes that could otherwise require dewormer medications.  After the grass has “rested” and regrown 28 days or more it can be grazed again.

BETTER NUTRITION

This intensive shepherding also has significant benefits for animal nutrition.  We see each acre as a 43,560 sq ft solar collector on which we can produce nutrient-dense foods.  Grass is very good at photosynthesis but the result is too fibrous for humans to enjoy. Ruminants thrive on it and sheep are the most efficient at turning grass into high quality animal protein.  As grass grows, the first products of photosythesis are wisely sent to grow roots.  The next 5-6 inches of blade are the extremely nutritious part which our sheep harvest.  Tall blades become more fibrous and less nutrient dense because the plant is preparing to seed. Our rotational grazing system lets the animals capture the grass at its most nutrient rich stage.  When research studies describe the benefits of grass-fed meats, this is why it is so.

TIMING YOUR PURCHASE

Here are some facts about farm rhythm you might find helpful.
In autumn, after a summer of grazing on rich pastures, our breeding ewes are in peak condition.  This is when they get to spend a month’s holiday with the Ram King. Five months later we are having spring lambing season.  Spring is a great time to visit the farm to watch the antics.  But hurry. Baby lambs grow up fast. From about 10 lbs at birth, they will grow to about 90-100 lbs or more by autumn. 
The usual farm rhythm is that sheep born in springtime will be full grown enough by autumn to join the herd as breeding ewes or distinguish themselves as a potential Ram King, or become available for sale, so they can be famous on your table.
We describe this seasonal rhythm so that customers will understand when market lambs are usually available. Think of stocking your freezer at harvest time, like in the days of long ago.
After lambing season is completed and the flock is out growing up on pasture, we can announce our inventory – how many animals we will have for sale.  This is then we notify everyone on our Customer List and begin to take reservations. Occasionally we have ewes whose timing with the Ram King results in lambs being born at different times in the year. It is best to tell us when you order that you have an interest in serving lamb for a particular occasion or holiday.
And speaking of holidays, we are happy to provide lambs for Halal/Kosher butchering.  None of our lambs have docked tails or other procedures. All are clean and whole and healthy.


How does the sheep get from our farm to your table?
The Law says:  The Federal Meat Inspection Act stipulates that all meat that is to be sold or traded for human consumption must be slaughtered in an approved facility under the supervision of a state or USDA meat inspector.  A person can slaughter his animals outside such a facility only for use by himself, members of his household, his non-paying guests and employees.  He is not allowed to sell any portion of the carcass.  For more details about these regulations see website at www.fsis.usda.gov.
We can provide customers with the name and phone number of a local USDA approved facility. We can also assist you in arranging for butchering by the local meat processor of your choice. 
We also are considering conducting a workshop in Homesteading Skills with a focus on harvesting your own animals for meat and hides. Contact us for more details.