Rich and flavourful stock can be made from our meaty lamb neck bones. Use the stock for making rich gravy for Irish Stew or as a base for your favourite soup to chage it up a bit.
Finding strictly grass-fed and finished lamb is almost impossible in our cold Alberta climate — most producers resort to weaning their lambs early and either finish them on grain themselves or sell them to a lamb feedlot. On TK Ranch our lambs stay on pasture with their mothers until late into the fall when they are finished. We use Columbia and Rambouillet ewes that are larger breeds of sheep that flock well together — this makes it much easier for our livestock guardian dogs to protect them while on pasture. Our dogs are bonded to our sheep as young pups and they stay with the flock day and night. They create a boundary around them that keeps predators out — which means we can work with nature instead of against it. This process gives our customers the unforgettable taste of grass-fed lamb the way it should be grown. Wild native grasses, clean water, fresh air and sunshine make TK Ranch grass-fed lamb a treat any day of the week.