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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 giant brisket, a sausage with uneven links, a chuck eye 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.
At Ridgemeade Farm, we carry that torch forward under John and Sukey’s mentorship. Our lambs graze native pastures along Lake Erie’s southern shore — 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 giant brisket, a sausage with uneven links, a chuck eye 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.
At Ridgemeade Farm, we carry that torch forward under John and Sukey’s mentorship. Our lambs graze native pastures along Lake Erie’s southern shore — 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.
