Good sheep. Good grass. Really good food.
Our Avondale sheep are bred for—and by—the weather and pastures of the Pacific Northwest.
We raise our flock across the diverse pastures of Whatcom County, turning good forage into exceptional lamb with a true regional heritage.
Our lambs are raised on pasture from birth to butcher for local restaurants and direct to your kitchen. Shop lamb by the cut or by the curated box, alongside recipes, cooking guidance, and everything you need to make the whole animal delicious and approachable.
Our beautiful, oatmeal-colored wool is transformed into local products by Fog & Fleece Sheepery and every hide from our animals is salvaged and expertly bark-tanned just down the road by by Nine Lives Ranch & Microtannery.
Shop local lamb
Is it the best ground lamb you can buy? Probably. One pound of grass-fed Avondale lamb; don’t let your freezer go without it! Enjoy our versatile and delicious ground lamb in meatballs, kofta, dumplings, stuffed vegetables, burgers or more. A household favorite for adding flavor to classic and Mediterranean dishes.
Browse ground lamb recipes here.
A beautifully marbled, richly flavored roast perfect for low-and-slow cooking. Our bone-in, square-cut lamb shoulder becomes incredibly tender as it braises or roasts, with deep flavor from the shoulder blade and natural connective tissue.
This is the cut for effortless weekend meals: think Mediterranean braises, pulled lamb, slow-roasted shoulder with herbs, or a simple oven roast. Roasts average 4 lbs.
Browse recipes here.
The humble star of all lamb cuts, braise lamb shanks low and slow in the oven for unbelievably tender, fall off the bone meat. Marrow infuses sauces and stocks with incredible, velvety, mild flavor. Shame there’s only 4 per animal, shanks are prized by chefs and gourmet cooks alike—hard to mess up and easy to season. Each package includes 2 shanks, 3-4 lbs average.
Browse recipes for shanks here.