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As we hand-select cuts for our Michelin-tier restaurant clients, certain pieces don’t meet the aesthetic perfection those kitchens require — a slightly misshaped roast, a sausage with uneven links, a shank that wasn’t trimmed “just so”.
These cuts still meet our full Ridgemeade Standard for flavor, purity, and welfare — they simply carry more character. Each bundle includes a curated selection from this chef-grade stockpile, chosen by us, and always worth your while.
Expect approximately 30–34 lbs. of grass-finished lamb — exact weights vary depending on cut combinations. (Organ meats not included; final counts may vary slightly by harvest.)
For over forty years, John and Sukey Jamison set the gold standard for American lamb, supplying legendary chefs from Julia Child to Jean-Louis Palladin. Pioneers of regenerative, chemical-free farming, the Jamisons inspired an entire generation of farmers — including us, and they still do each time we sit down for a coffee, talk on the phone or visit each other’s farms.
At Ridgemeade Farm, we are proud to carry that torch forward under John and Sukey’s mentorship.
Our lambs graze native pastures along Lake Erie’s southern ridge — a microclimate akin to Sisteron, France and Canterbury, New Zealand. Raised naturally, without drugs or antibiotics, their diet and calm handling yield lamb of remarkable purity and subtlety — hints of carrot, herbs, and honey unique to our terroir.
FREE Local Delivery within 10 miles
FREE Pittsburgh Delivery on scheduled drop-off dates
Two-Day Shipping Nationwide — you pay only $29; we cover the rest
Farm Fresh to Chef Guarantee: processed, packed, and shipped within three days of leaving the farm.
Wholesale programs launch in 2026, offering bi-weekly deliveries of whole and portioned lamb.
→ [Contact us here] to inquire about allocations or custom butchery.
As we hand-select cuts for our Michelin-tier restaurant clients, certain pieces don’t meet the aesthetic perfection those kitchens require — a slightly misshaped roast, a sausage with uneven links, a shank that wasn’t trimmed “just so”.
These cuts still meet our full Ridgemeade Standard for flavor, purity, and welfare — they simply carry more character. Each bundle includes a curated selection from this chef-grade stockpile, chosen by us, and always worth your while.
Expect approximately 30–34 lbs. of grass-finished lamb — exact weights vary depending on cut combinations. (Organ meats not included; final counts may vary slightly by harvest.)
For over forty years, John and Sukey Jamison set the gold standard for American lamb, supplying legendary chefs from Julia Child to Jean-Louis Palladin. Pioneers of regenerative, chemical-free farming, the Jamisons inspired an entire generation of farmers — including us, and they still do each time we sit down for a coffee, talk on the phone or visit each other’s farms.
At Ridgemeade Farm, we are proud to carry that torch forward under John and Sukey’s mentorship.
Our lambs graze native pastures along Lake Erie’s southern ridge — a microclimate akin to Sisteron, France and Canterbury, New Zealand. Raised naturally, without drugs or antibiotics, their diet and calm handling yield lamb of remarkable purity and subtlety — hints of carrot, herbs, and honey unique to our terroir.
FREE Local Delivery within 10 miles
FREE Pittsburgh Delivery on scheduled drop-off dates
Two-Day Shipping Nationwide — you pay only $29; we cover the rest
Farm Fresh to Chef Guarantee: processed, packed, and shipped within three days of leaving the farm.
Wholesale programs launch in 2026, offering bi-weekly deliveries of whole and portioned lamb.
→ [Contact us here] to inquire about allocations or custom butchery.
