Set in the rolling Appalachian, their farm is home to a pampered flock of sheep and lambs that frolic and nibble in fields of bluegrass, white clover, wildflowers and seasonal grass pastures while munching on free-choice hay bales throughout the winter months. Why’s that matter? Because of their 100% natural diet and free-range lifestyle yield meat that is lean, firm, tender, delicate and pink, free of hormones, antibiotics, herbicides, and insecticides. And meat that is prized by some of the most famous chefs in the world, past and present. In fact, John and Sukey reach jump-started their business by meeting the exacting standards of the Watergate Hotel’s legendary, Chef Jean-Louis Palladin, and they’ve been on a roll ever since, working with renowned chefs such as Dan Barber at Blue Hill, William Telepan of Telepan and Annie Quatrano of Bacchanalia in Atlanta.
A very talented cook herself, Sukey Jamison has created a line of hand-prepared lamb dishes, which include a Lamb Stew created in collaboration with the late, great Jean-Louis Palladin and Sukey's award-winning Lamb Pie.