Now Available: Cuts of Lamb and Cuts of Beef
Although we are currently sold out of whole lambs and beef, Misty Knoll Farm is now able to offer you cuts of lamb and beef! Over the last four years, we've worked hard to develop our lamb breeding program, and it has paid off with absolutely delicious, tender, juicy lamb. At the same time we've teamed up with five different butchers to find a USDA packer who does their part to make the flavor and texture of our meat sing. We're stocking our freezers so you can pick out just the cuts of meat you want to serve your family! As quickly as possible, we'll post a product list with prices. In the meantime, give a call (484-948-8427) or email (firstname.lastname@example.org) for more information.
Ram Sausage has just arrived
Our trusted ram’s work here is done and it’s time for him to go to Freezer Camp. If you’re wondering what ram tastes like, and whether it’s for you, ask yourself these questions:
What do you like better-- adventurous beers like triple IPA and porter or a timid lager?
Do you want a robust Roquefort or a smooth, milky Mozzarella?
Do you prefer a flavorful fish like salmon over bland flounder?
Would you choose an earthy assertive red wine over a simple Pinot Grigio?
Bottom line: If you are daring and fearless in your food choices, then it’s time for you to experience the distinctive bold flavor of ram. It’s like lamb, but more so--let’s call it lamb on speed! Except, of course, our rams don’t do drugs. Like all our sheep, they’re 100% grass fed, so you get 100% pure, honest meat without a dose of antibiotics, hormones, steroids or anything else mixed in.
This spring, we have three amazing varieties of Ram Sausage:
Merguez This mild version of the North African specialty gets its personality from a traditional blend of spices, including garlic, cumin, oregano, paprika, sumac cayenne and cilantro.
Country A lovely, quiet sausage seasoned with coriander, garlic, marjoram, mace and savory.
Tuscan Sunrise This perky link has a fusion of bright spices: nutmeg, cayenne, paprika, Tellicherry pepper, sage and thyme.
In addition to our three fabulous sausages, we also have unseasoned Ramburger. You can make it into audacious patties on the stovetop or grill with just salt and pepper or your personal favorite mix of flavorings. Or use it in place of ground beef in everything from chili to shepherd’s pie to lasagna. The possibilities are limited only by your own creativity!
Stop by the farm to pick up some Ram Sausage. Feel free to call ahead (484-948-8427) to check on availability and to make sure we’ll be here when you come.
It's time to pre-order your 2015 Fall lamb
Fill your freezer for the holidays and beyond. Customize the cutting sheet for your own lamb with all your favorite cuts of meat. A whole lamb will hang at about 50 pounds and will yield about 40 pounds of succulent meat that will impress you and your most discriminating family and friends.
Half Lamb: $6.75/lb hanging weight
Whole Lamb: $6.50/lb hanging weight
Contact us to order: email@example.com or 484-948-8427
Meet Your Farmer
Greetings from Keith and Sue Pengelly. We raise livestock on 70 acres just outside of Royersford, PA. Our goal is to provide wholesome and delicious meat to families in our community who want to source their food from outside the industrial food system.
Currently, our product list includes pastured eggs, stewing hens, 100% grass-fed lamb and beef, mixed grass hay in 4-foot round net-wrapped bales and small square bales, washable plush lamb skins, goat hides, and soft, lustrous yarn spun at a local fiber mill. When available, we also offer woodlot-raised pork, pastured chicken and turkey, and baby lambs and goats to homesteaders who want to raise their own wool or meat.
** Our Farm In the News **
PASA Featured Members
“Sustainability is work that is ongoing. It means giving more to the land and your animals than what you take from them. I want to leave this land better than when I found it,” says Sue.
PASA Intensive Grazing Workshop at On Green Pastures at Misty Knoll Farm
At Misty Knoll Farm, owner Sue Pengelly wants to raise her animals with their care and health foremost; letting the animals be themselves, eating their natural food and not standing in their own waste day after day is the way to do this. She also found that she could control some weeds by using this grazing style, leaving the animals present a bit longer to clear brushy areas where grasses will quickly return.
Farms Do No Harm: Volume VII: Misty Knoll Farm
“All of our animals are on pasture; none live in crowded, confined conditions,” Pengelly said. “We strive for transparency so that our customers know their meat and eggs come from animals who lived happy, low-stress lives.”
PASA Conference 2013: Considerations, Design & Layout for Permanent & Portable Fencing
with Susan Pengelly, Misty Knoll Farm
with Susan Pengelly, Misty Knoll Farm