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Our Pasture-Raised Lamb

All lamb from This N That is pasture-raised and grass finished on our home farm in Stevensville. The lambs are butchered at Hanson's in Cayuga which is a government inspected facility with the highest standards of cleanliness and intergrity.

leg of lamb
ground lamb
ground lamb
rack of lamb
loin chops


We have lamb available every fall. Lamb is available to order whole, as a half, and/or as individual cuts.

Customer Ordering:

You can order lamb from us by messaging us on Facebook, by email, texting, or talking to us in person. If you call us, please leave a voicemail and we will get back to you. Please email us for our farm phone number. Repeat customers have the first chance to order lamb since we butcher a limited quantity of lambs every year. A $60 deposit is required for ordering a whole or half lamb. 

Pick Up:

All lamb orders will be picked up from the farm, on a designated day, unless other arrangements have been made. If lamb orders are still left over by 8pm, without explanation, the order will be placed in the freezer so that the quality of the lamb is not compromised. Lamb orders not picked up within 2 days without explaination, will be sold to other customers. 


If you have any questions regarding our method of production, slaughter, processing etc. we would be more than happy to answer them! Farm tours are also available year round by appointment! 


Here is a testimonial of our lamb from one of our valued customers!

I've had the pleasure of dealing with Julia at This N That for the last year. The product is by far the best lamb I have found in years and I'm a lamb lover. Shanks, legs, rack, and shoulder could not be better. It's a comfort dealing with a real family farm rather than a factory, to know and to be able to view the ethical treatment and rearing of the animals. The housing is clean and snug with the animals having free range on real grass when weather permits. The people are very accommodating and pleasant.I look forward to them offering other meats and fowl in the future. 

Ted Thrasher

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