North Star Sheep Farm
Maine Pasture-Raised Lamb Stew Meat
These boneless lamb cubes are tender enough to use in any recipe calling for boneless lamb. Delicious in soups and stews as well as threaded on skewers and cooked on the grill.
Top chefs throughout the Northeast covet North Star's lamb for its delicious, mild, and sweet (aka non-gamey!) flavor. This is superior quality lamb you will not find elsewhere.
- Comes in 1 lb packages
- Pasture-raised at North Star Sheep Farm in Windham, Maine
- Grass fed - supplemented with whole oats and barley
- All Natural - No Antibiotics - No Hormones
- USDA inspected
- Hand cut and trimmed
- Flash Frozen and Wrapped In Air-Tight Cryovac - Will Last 12 Months In Your Freezer
Phil and Lisa Webster have been raising sheep in Maine since 1984. Both sides of their families have a long history of sheep farming in Maine - going back to before 1900.
The North Star name is recognized nationally for the outstanding quality and flavor of its lamb. Top restaurants throughout Maine and New England serve lamb from North Star. The Websters are leaders in promoting sustainable, humane, diversified agriculture in Maine and beyond.
(Learn more about North Star in this video.)
Cooking tips from Phil Webster of North Star Sheep Farm:
How do you know when lamb is done?
- Don’t guess and don’t cut into the meat to check doneness — use a good meat thermometer.
- Remove lamb from cooking heat when the thermometer reads 5-10° less than desired temperature.
- Let lamb rest before serving to allow juices to settle: 5 minutes for thin cuts, 20 minutes before carving roasts.
- To ensure lamb remains safe throughout cooking, the USDA recommends cooking ground lamb to a safe minimum internal temperature of 160F as measured on a food thermometer. Other cuts, including roasts and chops, should be cooked to at least 145F (medium-rare).
Here are a few of Phil Webster's lamb recipes:
Does Lamb get more tender the longer you cook it?
It depends on the cut. If you cook a lamb shank low and slow, it will become more tender as long as you don't let it dry out. A lamb chop, on the other hand, will reach optimum tenderness at medium rare. After that it will become tougher as it cooks.
When I first met Lisa and Phil Webster, the owners of North Star Sheep Farm, I realized almost instantly - they knew sheep. Raising sheep and selling lamb was not some hobby of theirs. They know sheep like Bill Belichick knows football. They've been raising sheep for 35 years and producing lamb that's been widely acclaimed as "the best."
They've earned their reputation. Top chefs at top restaurants throughout New England offer North Star Sheep Farm lamb on their menus. For years, North Star Sheep Farm lamb was exclusively sold at Whole Foods throughout the region.
For me, the ultimate test was taking home a couple of their Loin Lamb Chops for a personal test.
Well, it was they were the best lamb chops I've ever had. A wonderful, fresh flavor that was unique and delicious.
I am happy to be able to share another wonderful Maine-farm-raised meat with our customers.
Free shipping on orders $99 and above. $14.95 under $99.
We ship to 34 states - AL, CT, DE, DC, FL, GA, IL, IN, IA, KS, KY, LA, ME, MA, MD, MI, MN, MS, MO, NH, NJ, NY, NC, OH, OK, PA, RI, SC, TN, TX, VA, VT, WV, WI.
Your order is shipped to you in eco-friendly insulated packaging (not styrofoam!). We use ice blankets and dry ice to insure your meat arrives in perfect condition.
Additional details about shipping and delivery HERE.