Border Springs Lamb
Common Names: Lamb
Year Round Availability
CATCH and COUNTRY of ORIGIN
Free Range, Farm Raised
Belly, Boneless Flank
Denver Rib, Skirt On
Leg, Steak Center Cut, 11-14oz
Leg, Top Round
Loin, Chops, Bone-In
Loin, Whole, Flank-On
Leg, Semi-Boneless, Shank & Hock-On
Leg, Slice Steak, Philly Style
Flavorful and juicy. Great mineral characteristics that do not over shadow the mild grassiness in the finish.
Grilling, Roasting, Broiling, Pan Searing, Poaching, Braising, Smoking.
Border Springs Farm is nestled at the base of the Blue Ridge Mountains in Patrick County, only 10 miles north of the North Carolina Border and 20 minutes from the picturesque Blue Ridge Parkway. Border Springs Farm is a small family farm raising Katahdin and Texel sheep as well as working Border Collies.
We raise natural Lamb on our pastures and do not sell any processed Lamb treated with hormones or antibiotics. Texel wool is generally available to spinners and can certainly be reserved.
The Virginia Agriculture Department has designated Border Springs Farm Fresh Lamb as “Virginia’s Finest”, a distinction we are proud of. You will nd the “Virginia’s Finest” label on each vacuum pack of our gourmet Lamb along with the “Certified Naturally Grown” and “Animal Welfare Approved” seals. In addition, Border Springs Farm is pleased to have CNG and AWA perform an on-site audit each year, along with our USDA meat processor, to ensure that we uphold the highest standards in humane care for all of our farm animals.