Orchard Valley Farm

Orchard Valley Farm Registered Polled Dorsets and Working Border Collies, Natural Lamb We recently added a Verhaeghe ram from Argos, IN.

Orchard Valley Farm is owned and run by Hoop & Becky Peterson and Karin & Richard Parks and is a product of a lifelong interest in Polled Dorset Sheep. We have a registered flock of 50 ewes and produce purebred replacement lambs, market lambs and freezer lambs. We recently added the flock that we have managed here for 28 years for the Southfield Corporation. Each and every one of the ewes in the c

ombined flock at this time was bred, born and raised here on the farm in Leyden. We have used some of our own rams for breeding and also have purchased genetics from outside the flock. Our current stud rams come from Riverwood Farms of Powell, OH, Maple Hollow Farm of Manns Choice, PA. We aim for conservative, modern Dorset sheep with excellent breed type. Approximately one-third of our ewes breed naturally to lamb in the fall of the year. The balance of the flock lambs in the winter. We supply Dorset lambs to other purebred flocks and young people as 4-H projects. Accurate breeding records are kept and are available. We also have a growing trade in custom-cut lamb for private customers. Our ewes graze in our pastures from April to December. During the winter months, they are fed hay grown here as well as a New England-produced commercial feed made for sheep. Our replacement ewe and ram lambs are fed the same feed and hay during the spring, summer and fall and have free access to pasture and exercise. Absolutely no growth promoting antibiotics or hormones are used. Each year, we raise about 20 lambs on grass with limited grain supplementation to supply our own meat trade. Our lambs are harvested at 120-130 pounds and 4-8 months of age. They are processed at a USDA approved and inspected plant here in Massachusetts. They are available by the whole and half carcass or by the individual cut. Our vacuum packed, frozen lamb is available here at the farm year-round.

Hmmmm good!
05/13/2025

Hmmmm good!

12/20/2024

I've done these posts for beef and I'm working on one for pork, but here is a graphic about lamb cut outs. Lamb has a lower dressing percentage than beef, at about 52%, and a lower cut out percentage, depending on whether you want bone-in or boneless cuts. Heavy weight lambs that were show lambs are going to have more muscle and yield more cuts, whereas smaller, lighter muscled breeds will have less.

10/02/2024

Add this delicious and easy Slow Roasted American Lamb Shoulder to your weeknight rotation of meals that can be made in under an hour⏱️🐑

Full recipe from Daddios Kitchen can be found at the link below!

https://bit.ly/4eKFPzW

We have lambs headed to the processor at the end of July if you might be looking for specific cuts. If you are intereste...
06/14/2024

We have lambs headed to the processor at the end of July if you might be looking for specific cuts. If you are interested in ground Lamb, rib and loin chops or cubes for summer grilling Kebobs, we have that in stock now. Give us a shout. All product is naturally grown without hormones or fed antibiotics, federally inspected, vacuum packed, frozen and labeled, processed locally at Adams Farm on Athol MA.

I made two of these for beef, but for lamb, I squeezed into one.

Lamb can be variable because there is so much variation in the size and breeds of the lamb and the cuts that people choose. Most folks choose to have a lamb cut into bone-in cuts, but there are boneless options, too. Removing the bone removes weight and lowers the yields.

Without a great market for our sheep's wool, we are looking for other uses. It does indeed make a great w**d block aroun...
06/05/2024

Without a great market for our sheep's wool, we are looking for other uses. It does indeed make a great w**d block around plants and shrubs and under fences. Don't try to till it in after like compost or bark or you will have a huge ball of dirty yarn. It will need to be raked away and removed. Give it a try!

This could be your dinner with Orchard Valley Lamb Rib chops. Mmmmmmm!
03/09/2024

This could be your dinner with Orchard Valley Lamb Rib chops. Mmmmmmm!

It's never too early to start planning your Easter menu! This Herb Crusted American Lamb with Crispy Artichokes and Potatoes will leave everyone at the table wanting more🤩

Full recipe from Beyond the Bayou Blog is linked below!

https://bit.ly/4a5VkjJ

01/07/2024

Friday Foto: Lamb cuts

Address

41 Bell Road
Leyden, MA
01337

Telephone

+14136245562

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