Cavanaugh Sheep Farm

05/31/2026

Hiring: Lamb & Wool Management Instructor
📍 Pipestone, MN
The Pipestone Lamb & Wool Management Program is a unique education and consulting initiative dedicated to helping sheep producers maximize profitability through innovative management practices, cutting-edge technology, and effective marketing strategies.
✔ Work directly with sheep producers locally and globally
✔ Deliver hands-on education through workshops, tours, and online courses
Qualifications
• Bachelor’s degree in Agricultural Education or Animal Science
• Strong background in sheep production and management
Why Join Minnesota West?
• Be part of a globally respected program
• Make a real difference in agricultural communities
Apply today! > https://www.mnwest.edu/about-us/employment-opportunities.php

04/29/2026

Great opportunity to connect with other producers and see many different operations!

11/25/2025

May Ewe Lambs

10/08/2025

50 February Ewe Lambs, message us for more details

08/05/2025

Menu Preview:

ALL-IOWA LAMB BURGER 🍔

Made with lamb from Iowa producer Bart Cavanaugh (Rembrandt, IA) and processed locally at Arcadia Locker, this freshly grilled burger is a true taste of home.

🔥 $8.50 of pure flavor.

08/04/2025

Menu Preview:

LAMB BREAKFAST SANDWICH

Meet the sandwich that makes getting up early totally worth it!

🥚🧀🐑 Egg,cheese, and lamb, what more do you need?

Grab one for an early baa-ite!

07/31/2025

🎉 The Iowa Sheep Industry’s LAMB STAND will once again be serving up local flavor just outside the Sheep Barn!

🐑 Come hungry—we’re featuring Iowa-grown favorites including burgers, gyros, lamb sticks and more.

07/09/2025

Join us for an exciting weekend sponsored by the National Sheep Improvement Program. The weekend program will kick off with a farm tour of Cavanaugh Sheep Farm on Friday, July 25, followed by afternoon educational sessions at the Clay County Fairgrounds 4-H Center. Both programs are free of charge. The weekend will culminate with the NSIP Center of the Nation Sale starting at 11 a.m. Central time on Saturday, July 26.

The tour will feature Cavanaugh Sheep Farm, a 1000-head commercial Polypay flock and a 70-head purebred NSIP flock called Express Polypays. They have been on an accelerated lambing program for many years. They feed a high-silage based ration and also pasture roughly 70 acres during the summer months. They use the Shearwell system and a Te Pari sorting system to facilitate sorting and record-keeping. Some buildings you will see are a 7040 sq ft of lambing barn/transition barn, a 60' X 300' double curtain drive-thru barn, and a 36' X 100' hoop barn. You will also observe different fenceline bunks and self feeders in use. It should be a great tour to take home some ideas to use in your own operation!

Preregistration is required for the tour and can be completed by visiting: https://go.ncsu.edu/nsipeducationalprogram or by scanning the QR code in the photo. Registered participants will be emailed directions to the farm. To see the full details on the weekend, go to: http://nsip.org/home/events/center-of-the-nation-nsip-sale/

01/18/2025

08/29/2024

ALB Sponsors Flavor Experience in San Diego

Last week, the American Lamb Board sponsored the Flavor Experience event in San Diego. This annual three-day event brings together leaders in the food service industry to research trends and develop forward-thinking ideas related to delivering unique food experiences.

This year, approximately 500 food service operators, decision-makers, and chefs participated in the industry’s ultimate celebration of flavor. As a sponsor, ALB had the unique opportunity to showcase American Lamb's versatility and appeal.

For the event, ALB teamed up with Nicco Muratore, last year’s Seattle Lamb Jam winner, to present a unique brunch showcase. Unlike the usual fare at food events, ALB’s offering stood out with bold flavors and inventive presentations. Attendees loved the American Lamb dishes prepared and served at the event.

“The event was a great opportunity to get in front of cutting-edge food service decision-makers looking for unique new recipes and flavors,” says ALB Chairman Jeff Ebert. “We were able to captivate attendees with two amazing dishes that showcased the versatility of American Lamb.”

At the event, the team served Grilled Lamb Loin Lettuce Wraps featuring marinated and grilled lamb, charred eggplant salad, basil, mint, and chili crisp, along with a Lamb Tostada topped with avocado labneh, guajillo braised lamb, Persian salsa macha, and pineapple-habanada pepper salsa. Both recipes were a hit among attendees.

The event was a fantastic platform for ALB to demonstrate the creativity that American Lamb can bring to any menu. It sparked new menu ideas for attendees and developed new food service industry connections for the board.

For many years, ALB has prioritized reaching the food service industry with information about American Lamb. Educational efforts that reach chefs and other food service professionals are a great way to introduce American Lamb to more consumers. ALB will continue supporting restaurants committed to American Lamb, including fine dining and fast-casual chains. In addition to events like this, ALB is able to reach food service audiences through partnerships with restaurants and suppliers, trade media outreach, and educational tools.