Lamb and Mutton

Our sheep are multi-purpose crossbreeds, carefully bred and selected since 1997 to provide delicious meat and luxurious wool, with excellent mothering and milk production, good temperaments, and ability to thrive in brutal Kansas conditions. A detailed overview¬†of our breeding program is in the farm’s blog.

We don’t routinely vaccinate, dock, or castrate our animals. They graze rotationally on unsprayed pasture when available, supplemented with highly nutritious tree browse and locally-grown hay (brome and alfalfa). We use antibiotics and other medications only when necessary due to illness or infection.

We sell our forage-fed lamb and mutton meat direct to consumers, and occasionally to locally owned restaurants or retail outlets. Our processing is now done under USDA inspection at Paradise Locker Meats, in Trimble, MO. This means we can carry it across state lines!

At Pinwheel, we define “lamb” as an animal less than a year old, “young mutton” as an animal less than 2 years old (usually less than 1 1/2 year), and “mutton” as anything over 2 years. Lamb has smaller cuts, is more tender and has the mildest flavor. Mutton has a richer flavor and may require more careful handling to produce a tender product on the plate. It is traditional for many cuisines: Indian, Mediterranean, Mexican, etc. Young mutton is in between.

We typically have lambs processed in the fall, at about 6-8 months of age. Mutton and young mutton may be processed in early summer or fall.

All ages are available as frozen, cryo-vac-wrapped retail cuts. We also offer a special deal on whole lambs, cut and wrapped to your specifications. Email for current price list.


Demand for lamb and mutton remains strong. Some of our original lamb customers continue to order every year, and demand for retail cuts at the Farmer’s Market continues to be strong.


Will you help do the work to ensure that sustainably grown, chemical free Pinwheel Farm lamb is available to local eaters?

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