American
— Made —
Lamb
Kyle Farms | Avon, NY
On protected, pristine pastures, 3rd generation farmer, Matt Kyle, raises unbelievably healthy, tender lamb — we're bringing it exclusively to you.
American
— Made —
Lamb
Kyle Farms | Avon, NY
On protected, pristine pastures, 3rd generation farmer, Matt Kyle, raises unbelievably healthy, tender lamb — we're bringing it exclusively to you.

“As someone who travels all over the world and orders lamb whenever I can, I was blown away. This was bucket list worthy!”
― Christina D. Columbus, OH

Simple, Healthy, Tasty

Unlike imported lamb, from Australia for example, which is typically leaner with a strong gamy flavor, Kyle Farms' lamb is raised on grass and local grains, resulting in a more mild, earthy flavor with a luscious tender texture. A blend of three distinct breeds: Dorset, Finn and Ile-de-France, chosen for their healthy, high-quality meat, this lamb is rich in iron, zinc, Vitamin B12 and Omega-6 fatty acids, and is 100% free of antibiotics and growth hormones.

Pasture Raised on Protected Land

Brothers Matt and DJ Kyle, and their cousin Nathan Hatch are the real deal. Stewards of the earth, animals and local community, they have taken such excellent care of their 1000 sacred acres that their land is now protected by the Genesee Valley Conservancy. Hyper vigilant about the health of the flock, their water is spring-fed, and their sheep graze on pasture with a supplemental diet of locavore feed (all produced within a 10-mile radius of the farm).

FRENCH RACK of LAMB

From the rib primal of the lamb, this elegant cut is ideal for entertaining. Roast it whole and carve it tableside for a stunning presentation. Conversely, slice it into rib chops (aka lamb lollypops) then grill or pan sear for equally impressive results.

BONELESS LEG of LAMB

Intensely flavored, this cut is extremely easy to cook as it is comes rolled and netted in roast-ready form. Season with your go-to rub or just with salt and pepper, roast to temp, rest, remove netting and carve in uniform slices and serve.

LAMB LOIN CHOPS

From the loin section, just behind the ribs. These mini T-bones offer the best of both worlds — part of the strip, part of the tender. Marinated or seasoned simply, these petite cuts cook quickly on the grill or in a hot pan.

Genius Grilling Hack

Ensure tender, juicy loin chops with this reverse sear trick. After seasoning, place each chop, spine side down on your hot grill so the heat from the flame conducts evenly through the bone but doesn’t overcook the meat. After about 5 minutes, all that's needed is a quick sear on each side to beautifully finish off these little flavor bombs.

Soft, succulent with a balanced grassy finish — be sure to get your share of Kyle Farms’ small-batch, pasture-raised lamb.

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