Pastured Lamb
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Inspired by the bold, warming spices of North African merguez, this sausage combines Whatcom County lamb with a lively blend of herbs and seasonings. Paprika, cumin, cayenne, cinnamon, and black pepper bring earthy depth and a little heat, while coriander, fennel, and cilantro add aromatic complexity. Tomato and garlic round out the flavor for a savory, deeply spiced sausage with a subtle smokiness and a gentle kick.
Made in small batches of just 25 pounds, this sausage is locally crafted with care, letting the quality of the meat and the balance of the seasoning shine through.
No preservatives, artificial nitrates or nitrites, or fillers. Just 100% grass-fed lamb, spices, and a casing made from 100% lamb.
Keep frozen until you're ready to cook. Thaw in the refrigerator before use.
Merguez is versatile and easy to prepare, whether you're cooking outdoors or putting together a quick dinner.
On the grill: Cook over medium heat, turning occasionally, until browned and cooked through.
In a skillet: Pan-fry over medium heat, turning regularly for an even sear and golden-brown finish.
In the oven: Roast at 375°F, turning halfway through, until fully cooked.
Cook to an internal temperature of 160°F.
This recipe is a personal favorite!
North African-inspired: Couscous, roasted vegetables, and a spoonful of harissa.
Mediterranean spread: Warm pita, hummus, and a light cucumber-yogurt sauce.
Hearty and comforting: Sliced sausage simmered in tomato sauce with chickpeas or lentils.
A seriously good sandwich: Crusty bread, caramelized onions, and spicy mustard.
Bringing a whole lamb into your kitchen is one of the most meaningful ways to eat — deeply connected to a single animal, a single season, and a single (local) place. When you reserve a 100% grass-fed lamb from my Whatcom County farm, you’re not just buying meat — you’re participating in a holistic system that values land stewardship, animal wellbeing, and honest food.
Your deposit reserves a lamb from the upcoming fall 2026 harvest. The remaining balance is due at the time of processing. Please note that deposits are non-refundable.
Each whole lamb is professionally processed and cut to your specifications at Island Grown Farmers Cooperative. Prior to harvest, you’ll be notified with time to select your preferred cuts. If you’re new to buying lamb, you’ll receive a simple guide to help you make those decisions with confidence. All customers also receive a collection of recipe ideas to help you make the most of your lamb.
A whole lamb typically fits comfortably in a standard refrigerator freezer — no chest freezer required.
What to Expect
Breed: Icelandic lamb
Harvest Time: Late October 2026
Estimated hanging weight: 45–50 lbs
“Hanging weight” refers to the weight of the animal after harvest and initial processing (hide and organs removed). Final take-home weight will be less depending on your cuts (but I’ll recommend cut choices that make the most of the whole animal!)
Pricing
$16 per pound (based on hanging weight)
Typical total: $720–$800 per lamb
This price is all-inclusive of slaughter and standard butchering fees. Final cost will vary slightly based on the size of your lamb.
Pickup
I’ll schedule on-farm pickup with you once your share is ready. Legacy Lamb is located ~20 minutes north of downtown Bellingham.
Great meat, no guesswork. 100% grass-fed and -finished ground Icelandic lamb raised in Whatcom County, Washington.
Certified Animal Welfare Approved, my lamb is raised with care for the animals, the land, and the place we call home.
Versatile, flavorful, and ready for your favorite recipes, ground lamb is perfect for weeknight meatballs, burgers, shepherd’s pie, kofta, stuffed flatbreads, and dishes inspired by cuisines around the world. Find recipe inspo here.
Each 1 lb pack is vacuum-sealed to preserve freshness and make storage easy. A delicious, nutritious, locally raised alternative to everyday ground beef.