Natural Lamb You Can Believe In!
At Wisconsin Pasturelands, we raise the kind of lamb you can believe in. That's the reason we never use antibiotics, artificial growth hormones, animal by-products, or genetically modified feeds (GMO's). As your assurance of this, we've certified our farms through the Midwest Food Alliance's Food Choices Program; a third party certification program created to promote environmentally sound and socially responsible farming practices. The result? A totally natural, great tasting lamb that you and your family will thoroughly enjoy.

Dry Aging For Tenderness and Flavor.
Unlike most conventional lamb, our natural lamb is dry aged two weeks prior to processing. Dry aging creates a rich, mature flavor and improved tenderness. The process can be compared to the aging of wine in oak casks and the quality of a properly aged bottle of wine. The process brings out the meat’s true essence. But don't take our word for it. Our lamb can be found in many of Wisconsin's finest restaurants, including L'Etoile, Clay Market Café, Opera House, Magnus, and Heaven City.

Pasture-Raising, A Healthy Alternative.
Our farmers raise our lamb on pasture rather than in factory feed lots. Pasture-raising lamb with managed intensive grazing MIG preserves the soil, protects ground water, reduces greenhouse gases, and recycles nutrients back into the earth. Studies prove pasture-raised livestock have less stress, less e.coli bacteria, and less saturated fats and more nutrients than their conventional counterparts. Supporting pasture-raised lamb production is a sure way to improve the environment, protect your health, and conserve the natural landscape. For more information on the health benefits of pasture-raised meats please consult our health benefits page.

Our Family to Yours.
Wisconsin Pasturelands appreciates your support and also your comments. If you have any further comments or questions, please give us a call at (608) 257-1660.