THINK PAST THE BEEF
ALEX PALZEWICZ, Contributor
MEAT IN THE UPPER PENINSULA Lamb, goat, and rabbit have a lower environmental impact than larger livestock. Get a better understanding of what it’s like to raise smaller animals from these Upper Peninsula producers!
Lamb
Whitney Creek Farm Ironwood, MI
“Sheep are gentle, yet willful, and they have a way of touching one's heart,” Bobbie Nuce, coowner of Whitney Creek Farm, says. The hilly geography of the Western Upper Peninsula is the perfect place for Bobbie and her husband, John, to raise their flock of Icelandic sheep. These sheep are gentle to handle and produce fast growing lambs. For example, a nine pound March lamb will grow to weigh 80-90 pounds by fall, on a diet of mother's milk and pasture grasses. The herd doesn’t need much in terms of infrastructure, but they are susceptible to parasites, so a basic understanding of pasture management and veterinary skills are important for success. Lamb is a versatile, flavorful protein that can be used in most recipes that call for beef. According to Bobbie, “Olive oil, rosemary, and thyme are enough to make a lamb roast into something really special.”
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