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Orders due by March 31, 2017.

We have a few lambs available for sale. Order soon and enjoy lamb just in time for Easter or Passover. Lambs this season are $220 for a whole or $110 for a half. Call 517-589-8159 or email us at to reserve your lamb today. If you would like to pay online, let us know, and we’ll send you an invoice via PayPal. Or, you can pay by check! Please make checks payable to Misty Lane Farm, LLC and mail payments to: 4109 S Williams Road, Stockbridge, MI 4928

Buying Lamb

When purchasing a freezer lamb direct from our farm there are two fees, one to us for the cost of the animal and a separate fee that you pay to the processor for butchering. You will need to specify a custom processor, or we can recommend Jerome’s Country Market. The fee at Jerome’s is $79, for a whole lamb, or $39.50 for a half.

After we receive your payment, we will deliver your lamb to the processor in early April. You will need provide cutting instructions to the processor. When it is ready to be picked up, the processor will call you.

Did You Know…
You can’t find lamb like ours in the store!
Our Katahdin lambs are mild and lean. Customers like our farm-to-table business because our lambs are:


Tatter Tot & Lamb Sausage Casserole

Yummy, hot and cheesy, the kids will love it! If you like spicy foods, doctor it up at the table with bit of Sriracha sauce ; )

Lamb Sausage – fill bottom of casserole dish with precooked sausage, crumbles
One onion chopped – stir into cooked sausage
Tatter Tots 1 package – over top
3 cups grated cheddar cheese – over top
Cream of Mushroom Soup – 2 cans
1 cup milk – combine with soup and pour over casserole
Black Pepper to taste – sprinkle over casserole

Cook at 350 degrees for 30-40 minutes until cheese is melted and casserole is bubbling.

First Day of Fall 2015

Today I managed to walk the pasture and take some pictures of our ever-expanding flock. Our commercial flock is up to almost 80 ewes and we purchased 11 registered Katahdin ewes and 11 registered Katahdin lambs this summer. We’ve sold out of freezer lambs this season, sold quite a few ram lambs for breeding, and our sales to the Islamic community increased this year.

We’ve decided to hold back all of our ewes as we’ve been able to plant all of our acres to pasture and put up more fence. We’ll likely be lambing early in 2016 or maybe even late this fall, as a few ram lambs got in with the flock due to a fence failure. Hopefully we’ve solved that problem for next year!

If not, we’re sure the goats will find the holes… again. We’ve nicknamed our three female goats the goat patrol because it looks like they are always on the look out for weaknesses in the fence. We sold two goats this year, one female and one buck. Hopefully the buck serviced the three remaining ladies so we’ll have plenty of milk for any orphaned lambs. If so, we’ll likely have a few Alpine/Sannen crosses for sale again next year.

And, the goat patrol!

And, the goat patrol!

Comercial and Registered Flock

The commercial and registered flocks graze in the same field, but don’t mingle much. Commercial flock has more color and is in the foreground. Registered flock is in the back ground and is mostly white. We’ve nicknamed them the star belly sneetches ; )


Four registered ram lambs and one ewe. We'll be keeping the best out of these four for breeding next year.

Four registered ram lambs and one ewe. We’ll be keeping the best out of these four for breeding next year.

Nice looking five-month old ram lambs.

Nice looking five-month old registered ram lambs.

Love this boy's pink nose!

Love this boy’s pink nose!

Some enjoy shade, some enjoy sun, on this warm and beautiful first day of fall.

Some enjoy shade, some enjoy sun, on this warm and beautiful first day of fall.

If you like shawarma or lamb kibbeh you will love these easy-to-make wraps. The sweet cinnamon and sour lemon make a savory satisfying lunch.


2 Tbsp olive oil

1 large Spanish onion, diced

1 tsp ground cinnamon

1 lemon, juiced

2 Tbsp brown sugar

1 lb ground lamb

1/4 cup slivered almonds

What you’ll need to assemble the sandwich:

Fllour tortillas or Syrian bread



Sliced Tomato


In a non-stick pan, heat oil. Add onion, cook until translucent. Add cinnamon, cook until  fragrant. Add lemon juice and brown sugar, mix well. Add ground lamb, cook through. Add almonds, cook until meat is browned. Turn off heat and let stand for a few minutes.

On a tortilla or Syrian bread, spread two tablespoons of humus. Add meat, lettuce and tomato. Roll wrap and enjoy.

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Lamb Sloppy Joes

I don’t actually measure, this is my best guess and I season to taste:

2 pounds ground lamb
1 onion, diced
2 teaspoons dried dill
1 tablespoon cumin
1 tablespoon granulated garlic powder
2/3 cup ketchup
6 splashes Worcestershire sauce
2 tablespoons brown sugar
add water if needed

Cook finely ground lamb and diced onion until lamb is brown and onion starting to turn translucent. Add dill, cumin, garlic powder, ketchup and Worcestershire sauce. Stir frequently as it cooks down. Add brown sugar and stir. Add water if needed. Taste, sometimes I add a bit more cumin, garlic powder and/or dill. Serve on hamburger buns.

Order now for fall freezer lamb! We’re likely going to sell out, so reserve your lamb now for $50 for a whole, $25 for a half. Full price due by September 1, 2015 is $200 for a whole, $100 for a half. We deliver to Jerome’s Country Market. You pay them for processing when you pick up your meat.

We’re also going to be thinning our ewe flock this fall. If you are interested in looking at our flock and selecting ewes please email us and we’ll add you to our list, which is first come first serve.

Ground Lamb Stroganoff

With three kids (two teenage boys) in the house it is hard keeping sour cream or plain yogurt in the fridge. We’re also running around so much that we needed a quick and easy lamb stroganoff recipe. This one fits the bill so much that even our daughter who “doesn’t like lamb” says it’s good!


1 lb ground lamb
1/2 TBS (or to taste) Lawry’s season salt
1 tsp dried marjoram
1 TBS olive oil
1 medium onion chopped
1/2 cup milk
1/4 stick of butter (sweet cream, no salt)
1 can cream of mushroom soup (low sodium)
1 lb boiled noodles

Mix ground lamb with season salt and marjoram, set aside. Heat olive oil and add onion. Cook on high until onion is translucent. Add ground lamb and cook until brown. Lower the heat to medium. Add milk and butter. Stir until the butter is melted. Add can of cream of mushroom soup, stir and then lower the heat and simmer. Simmer until bubbly and mixed through. Serve over top of noodles.

We like linguine instead of egg noodles. Also, we tell the kids to serve themselves a “modest” helping and always make them take a vegetable with the meal. Modest portions and a vegetable are not only healthier, but also allow us to stretch this meal so it serves five. Enjoy!

Shortcake and twins

Shortcake and twins, one ram and one ewe lamb.

Lambing has begun. It is so nice to see bouncy little buggers in the barn again. We have approx. 30 ewes due from February through the end of May, with three to four weeks between each monthly due date. So, we’ll just have to keep checking for new babies all through spring.

Pregnant ewe

Poor mama looks so uncomfortable.

We’ve started lambing off with each ewe having nice-sized twins. So far we have four ram lambs and two ewe lambs born. Some sheep look ready to pop any time. I thought for sure this ewe would go first, but we’re still waiting on her. She looks very uncomfortable!

Teday & Twins 2014

Teddy, one of our Matriarchs and her 2014 Twins.

This is Teddy’s fourth lambing. This ewe is such a fantastic mama. She’s had two sets of twins and two sets of triplets. Shortcake (picture above) is her daughter and this is shortcake’s second lambing with twins. We’re lucky enough to have another daughter from Teddy, Pumpkin who is a consistent twinner too. Pumpkin has given us three ewe lambs, lambing twice last year and is due to lamb again in May. We love Teddy’s line!

Moosie and her twins

Twins can be so different! The ewe lamb, Maddy looks just like her mom. The white ram lamb looks like dad.

Another nice line is the one that Moosie comes from. Consistent twinners are her mother Muffy and her grandmother Patches. Muffy is due any day. Moosie’s down line includes another ewe due this spring and now this bitty baby. Maddy’s a bit on the small side, but still healthy. Her brother is quite a bit bigger.


Fantastic Slow Cooked Leg of Lamb

We had two split legs of lamb thawed and in the refrigerator and had meant to roast them on Sunday, but we didn’t get to it. So I decided to throw them in the Crock Pot this week instead. Here’s an easy, delicious recipe. However, if you work from home like me, it is going to make your mouth water long before it is done cooking! I served this dish with linguine, using some of the cooking liquid as sauce. We also had a side salad of spinach, mixed greens, green olives, feta cheese and a light balsamic vinaigrette.

1 leg of lamb, split
Season Salt
1 cup Cabernet Sauvignon
2 heaping tablespoons dijon mustard
2 teaspoons dried rosemary
2 teaspoons kosher salt or coarse sea salt
1 teaspoon coarse ground black pepper
1 large head of garlic (peal and crush each clove)
2 medium yellow onions (peal and coarsely chop)
2 large carrots (pealed and sliced)
2 tablespoons lemon juice and zest to taste

Use season salt to taste and rub into the lamb. Put the legs in the crock pot. In a small bowl mix wine, mustard, salt, pepper and rosemary. Pour over lamb. Tuck the garlic into and around the lamb. Throw the carrots and onions on top and splash with lemon juice and zest. Cover and cook on high for six hours. Turn lamb at about the 4 hour mark.