THE HILLS of western Sonoma County turn green with the first significant winter rains and by early spring lambing, the birthing of lambs, begins. The lambs stay with their mothers, suckling them and beginning to eat the grasses and wildflowers. If the production is organic, these lambs are born from mothers fed only organic feed during their last trimester of pregnancy, and the lambs themselves are given no antibiotics, hormones, genetically modified feeds, chemical parasite dips, or chemical worming agents.
Therein lies a problem for organic sheep and lamb producers, as intestinal worms need to be dealt with. Studies have shown that “safe” worming agents that would be allowed in organic lamb culture, such as garlic, herbs, and diatomaceous earth (containing the sharp-edged skeletons of minute sea plants and animals), simply don’t work.
So ingenious organic farmers have developed methods of dealing with the parasites by understanding their life cycles. The parasites tend to move toward the tips of grass blades when they’re wet with morning dew, so lambs are turned onto new pasture in the afternoon when the grass is dry. They are also rotated more frequently through new pastures to head off trouble. And far fewer animals occupy any given acre of organic pasture than under conventional systems, lessening the population density and making infections less likely. In addition, certain breeds of sheep seem to be less prone to infection by intestinal parasites than others, and organic farmers are taking note of that phenomenon. As for parasites of the wool or skin, there are organic insecticides made from plants such as rotenone, sabadilla, and pyrethrum that can be dusted on the animals.
All these measures add to the cost of producing organic lamb, but the cost is worth it for health-minded people who know that humanely-raised organic lamb is clean and flavorful.
SEASONALITY
Yes, there is a season when lambs arrive. Spring (late February through June) is lambing time in North America, with an abundance of organic lamb available in both the United States and Canada. During the other half of the year, some fresh organic lamb is shipped in from New Zealand, so that fresh lamb is available pretty much year-round.
WHAT TO LOOK FOR
Look for organically certified lamb. During spring lambing season, American organic lamb is widely available. Look for young lamb—legs less than 5 pounds, racks with small bones, with rich red meat and white, not yellow, fat. New Zealand lamb, which arrives six months later, may also be organic. Ask your butcher.
Producers of naturally raised, grass-fed organic lamb
http://www.nimanranch.com
Niman Ranch
Niman Ranch started business nearly thirty years ago in Marin County, California. They still raise cattle on the original ranch but have expanded to sell pork and lamb, too. They now work with over 300 independent family farmers nationwide who raise livestock according to their strict protocols. Niman Ranch products are available through the web site as well as in retail stores.
http://www.hillsfoods.com Hills Foods Ltd.
Suppliers of certified organic meats, game meats, and specialty poultry. ....read more
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