WindSpirit Farm

6060 N Schumaker Rd
Bennett, CO


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WindSpirit Farm provides a humane atmosphere for the growth of pasture raised lambs. Sheep and lambs live on pasture and forage for food. There are no feedlots or artificial feeding methods. Animals are not given any aids for growth. Alfalfa and grass hay or natural grain supplementation is given in winter or during rough times. They live and graze freely in a predator protected environment. All animals are monitored daily.  
The Katahdin lamb meat is very mild compared to the traditional taste of the wool sheep breeds. This balanced and mild flavor is due in part to less lanolin or wool fat. Since this is a hair sheep, they have less wool and the body produces less lanolin. Moreover, the animals are pasture raised and humanely treated. Even those who have not enjoyed lamb in the past, will be surprised at the quality and taste of this meat.

Seldom Seen Farm Lamb Chops in Foil

Make as many of these lamb chop packets as you need for your family.
  • 2 lamb chops
  • 1 zucchini -- unpeeled, sliced
  • 1 small onion -- sliced
  • 1 small green pepper -- cored, sliced
  • 1 small tomato -- quartered
  • dash basil
  • salt and pepper
  • garlic powder

Make a packet with the above in each, wrapped tightly. Grill on low about 25-30 minutes. Be sure to turn several times. Another great way to use this recipe is to bake at 350^ for 1 1/4 to 1 1/2 hours.
Serves 1
NOTES : From Seldom Seen Farm, Harmony, RI
Recipe By : The Island Cookbook


The Katahdin breed is an easy care, meat type sheep, naturally tolerant of climatic extremes and capable of high performance in a wide variety of environments. The purpose of the breed is to efficiently produce meat.


The covering of the Katahdin does not require shearing and is preferably completely free of permanent wooly fibers. The coat can be any color or pattern.


Katahdins are a heavy-muscled, medium-sized breed. They demonstrate adaptability by performing well in areas varying in geography, temperature, and humidity, feed and forage resources, and management systems. Ewes are easy lambers and exhibit strong maternal instincts and good milking ability. They possess high potential for early puberty, fertility, and lamb survivability.

The meat may be eaten hot or cold, and may be readily substituted in most beef or pork recipes. Katahdin sheep producers often report little or no taste variation in the meat past the lamb stage.