Most of the year, John and Sukey Jamison’s lambs nibble grasses and wild herbs in the Appalachian foothills. In winter, they’re hand fed hay and legumes. The Jamisons are so committed to humane, sustainable practices, they built an on-site processing facility to ensure that philosophy – and their demand for quality – guides every stage of production.
Try our recipes selected specifically for Jamison Farm.
Braised Lamb Shanks with Rosemary
Algerian Lamb Shanks with Cardamom and Orange
Roasted Leg Of Lamb
Grilled Leg of Lamb with Mint Raita
Rosemary-Roasted Leg of Lamb with Balsamic Sauce
Racks of Lamb with White Beans
Herb-Crusted Rack of Lamb