Ridgemeade Lamb, The Jamison Way
Raised naturally on native pastures along the southern shore of Lake Erie—reminiscent of France’s famed Sisteron Valley, renowned for producing the world’s finest lamb—our flock grazes a terroir defined by glacial soils and cool-season herbs. The result is lamb of rare purity and balance: 100 percent grass-fed and finished, chemical- and drug-free, produced in faithful alignment with the mentorship and methods of John and Sukey Jamison, the legendary pioneers of American pasture-raised lamb.
We call this background The Jamison Way.
Following their exacting principles, we rotate our sheep daily through diverse native swards of clover, chicory, and orchardgrass. Lambs are harvested between 9 and 11 months of age — a return to the millennial rhythm of autumn finishing — when cool-weather forage develops the sugars and herbal essential oils that shape our signature flavor. Working with our USDA butcher, we employ a proprietary harvest and processing technique first refined by John Jamison and Julia Child to ensure unmatched tenderness.
This is terroir-driven lamb: food with a story, a soul, and a steadfast standard of culinary excellence. Offered only in limited quantities to chefs and private clients who share our commitment to the Jamison legacy of integrity, patience, and craft.
We don’t chase distribution. We cultivate relationships — the kind that honor the land, the lineage, and the table.
The Invitation
Reserved for those who taste the difference between grass-fed and terroir-fed.
Ridgemeade Lamb is available only to select chefs, restaurants, and private clients. Raised on the Lake Erie ridge, guided by the legendary John Jamison and the Jamison Lamb Farm legacy, and finished through natural farming stewardship, each exceptional carcass reflects the season’s forage and the calm rhythm of our flock.
We believe relationships, not transactions, sustain good food. Our Private Client Registry is how we ensure that Ridgemeade lamb reaches only those who understand and respect the craft behind it. Membership is limited by what the land produces each season, not by marketing demand.
Clients receive seasonal availability updates and first allocation on custom-finished lambs. We work closely with chefs to tailor carcass size, fat profile, cut specs, and dry-aging to their kitchens. In return, we ask for partnership — menu transparency, honest feedback, and shared commitment to flavor born of care.
Specs
Beed - Katahdin Hair Sheep – mild, clean flavor
Finish Options
~ Silk (105–115 lb, 7–10 day dry age)
~ Savor (120–135 lb, 10–14 day dry age)
Grazing System - Adaptive, rotational; forage logged weekly
Processing - USDA-inspected artisan butcher, Vacuum-sealed primal cuts
Delivery - Bi-Weekly regional route (Wednesdays/Fridays), 2-Day Anywhere in the Continental US Guaranteed with our Farm Fresh to Chef Guarantee, Overnight courier available
Consistency Data - Carcass pH 5.7–5.9., IMF 3–4%, 0 antibiotic / 0 corn/soy / drugs.
Testimonials / Endorsements
“It tastes like what we all remember Jamison lamb tasting like — even better — clean, mineral, alive!”
— Chef Nathan S., Private Yacht Mystique“They’re raising sheep the way winemakers talk about vines — with reverence, data, and passion.”
— Chef Rick D., Pittsburgh
For Chefs & Private Clients
Ridgemeade Lamb is offered in limited seasonal allocations to select chefs and private buyers who value provenance and consistency.
Allocations open twice yearly—spring and autumn—and are reserved on a first-confirmed basis. Every harvest reflects a single season’s growth on our Lake Erie pastures, ensuring traceability, flavor integrity, and the unmistakable terroir of place.
For Private Clients, each whole or half share includes a detailed cut map, yield guide, and preparation notes developed in collaboration with our chef partners.
