Oak Hollow Farm Lamb

Oak Hollow Farm Lamb Humanely raised local lamb from a regenerative farm that truly cares about the lambs, the land, and what graces your table

05/01/2026

One thing that I have definitely noticed and so have my customers, is that our lamb is far less gamey than lamb sold in stores. One of the reasons I believe, other than how they're raised, is their breed.

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One of my favorite ways to eat lamb is by simply cooking ground lamb in a pan with spices, onions, and garlic. I always ...
03/26/2026

One of my favorite ways to eat lamb is by simply cooking ground lamb in a pan with spices, onions, and garlic. I always couple this with my favorite roasted vegetables and jasmine rice. Put it all in a bowl and top with some pickled beets, a fresh homemade lemon dill yogurt sauce and feta cheese. My kids absolutely love this meal.

02/07/2026

Looks like a good one to try 👌

I am personally, very excited about this beautiful bounty of ram lambs who have been born this year. My goal each year,...
02/06/2026

I am personally, very excited about this beautiful bounty of ram lambs who have been born this year. My goal each year, as I grow, is to be able to fulfill my ever-growing waitlist. I believe we will do it this year. Though my waitlist of those who have spoken to reserve lamb this year, takes priority, please do not hesitate to reach out and see if there's opportunity to reserve one for your family this year.

02/03/2026

Here's a lamb roast recipe I turned into a video to help you see the process 😉.
This one is delicious. It's yummy enough to be served alone but I serve my lamb roasts on a bed of Jasmine rice. I typically make either a Lemon Dill yogurt sauce or a Tzatziki sauce. And though toppings aren't needed we love toppings in this family. So we will often have out bowls of feta cheese, oven roasted and crispy chickpeas, pickled red onions, and chopped cucumbers.

Made a most delicious lamb tonight. Probably one of the best tasting leg roasts I've ever made. Recipe:I defrosted a 3.5...
01/20/2026

Made a most delicious lamb tonight. Probably one of the best tasting leg roasts I've ever made.
Recipe:
I defrosted a 3.5 lb leg roast in the morning. At midday, I put the leg in a roasting pan, on top of 3 red onions that I peeled and quartered . I poured a quart jar of homemade sheep broth on the bottom of the pan (but you could use chicken broth).
In a bowl I combined 1/4 cup olive oil, juice of half a lemon, 9 cloves of garlic chopped , and the seasonings (I dont have measurements because I season with my heart)
*cinnamon (small amount)
*oregano (lots)
*paprika (lots)
*chili flakes
*thyme (lots)
*rosemary (lots)
*salt
*pepper
Mix all ingredients in the bowl, and smear all over both sides of the leg. (I stab the meat to make a few places for the seasoning to get in, make sure to shove some of the larger pieces of garlic in it)
Roast, covered, in a 350 degree over for 3.5 hours. Then uncovered for 1 hour.
Absolutely delicious

Welcome to the farm page! I’m thrilled to launch this dedicated space as interest in my lamb continues to grow. Big tha...
01/19/2026

Welcome to the farm page! I’m thrilled to launch this dedicated space as interest in my lamb continues to grow. Big thank you to my incredible friends, family, and neighbors for your early support.
As a female-owned and operated regenerative farm, I'm committed to raising local, humanely raised lamb with care and intention. My flock thrives on managed pastures where they graze freely, express natural behaviors, and live happy, healthy lives. Through sustainable, regenerative agriculture, I am working to nurture the soil, enhance biodiversity, and restore the land with every season, ensuring the highest-quality, nutrient-rich meat while honoring the timeless tradition of feeding our community responsibly.
This page will serve as a central hub for updates on the flock, behind-the-scenes glimpses of farm life, our practices, and information on available lamb as we grow slowly and thoughtfully. Transparency is at the heart of everything I do—I’m here to answer questions, share details, and connect with those who value ethical, local food. I’d love to hear from you: What draws you to pasture-raised lamb, or how do you enjoy preparing it? Feel free to comment below—I truly appreciate your thoughts and questions!

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Noel, MO
64854

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+14178554670

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