Sponsored by the Massachusetts Department of Food and Agriculture . The season is here when many Massachusetts farms take orders for lamb cut to customer specification. Lambs become heavier as the season advances, and prices drop slightly.
Most local farms sell lamb by the whole or half carcass.
According to the Massachusetts Lamb and Wool Board, local breeders maintain high standards for meat production. They provide top quality feed and first-rate pasturing for their livestock. A group of livestock producers from Massachusetts, other New England states and eastern New York is forming a marketing cooperative. The group plans to purchase a processing facility in New England to establish a state of the art operation and to eliminate the long distance travel to facilities in Pennsylvania and New Jersey. Diane Roeder, a Northampton sheep farmer, is excited about the potential of having a local facility for their livestock production.