Leg Steak ingredients: Grass-fed, grass-finished lamb
Our grass-fed, grass-finished lamb is raised completely in the Willamette River Valley by a small network of family farms. All of our lamb is cut and processed at our USDA-inspected plant on our farm in Mt. Angel, Oregon. It’s rare for a smaller producer to have their own processing plant, and we are incredibly proud of it. Our products and our processing facility are free of these major allergens: gluten, dairy, peanuts, tree nuts, shellfish, eggs, and soybeans. We never use any antibiotics or other hormones.