Profiles in Courage, Compassion, Care and Quality

Heart. Land. Soul.

American Lamb Board6300 East Hampden Avenue #2106, Denver, Colorado 80222

(866) 327-LAMB (5262)www.americanlamb.com FRESH HOMEGROWN FLAVOR

heart. land. soul. Profiles in Courage, Compassion, Care and Quality

oSheep are raised in every state in the country, from the rolling hills of

California and the native grasslands of Pennsylvania to the alpine meadows of Colorado and the high country desert of Idaho, and everywhere in

between. The story behind those who raise sheep and how their products reach your table is just as varied; the people who raise sheep for a living are as diverse as the regions they call home. But there is one common thread that ties them all together—they are food artisans whose dedicated work

demonstrates their respect for the environment and delivers delicious food that graces our plates and palates.

From east to west, from farm flocks of 50 to range operations of more than 1,000—these family-owned operations are extremely diverse

because sheep are adaptable to a wide range of climates and management systems. Producers focus mainly on sheep breeds that thrive in their

local conditions, raising their animals on lush pastures and high-quality finishing feed to create consistent and delicious flavor, regardless of the

season or location they are raised.

Our American lamb producers and products are among the finest in the world. A unique blend of the past, the present and the future, these

producers radiate a lifelong commitment to quality and conservation. This attention to quality results in a delicious, tender and nutritious natural

protein for American families.

This strong sense of heritage and caring tradition creates an opportunity for all of us to reconnect to our food source, sharing unparalleled food experiences because we intimately know the source of the product and, specifically, the people who weave together a rich, colorful and flavorful

tapestry expressed in a superior harvest.

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Fulfilling Purpose in a Humane Way

SBill Aeschlimann SDakota Natural Lamb

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Dakota Natural Lamb Recipe from Bill Aeschlimann When I entertain special guests, my favorite lamb recipe is a boneless American lamb loin grilled medium rare (pink in the middle and served hot), seasoned with just a touch of garlic pepper, accentuating the full lamb flavor. Complement with a glass of red wine and enjoy!

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Aeschlimann, former chairman of the Lamb Council for the American Sheep Industry, quickly acknowledges the strength of competition from imported meat, but it’s more important to him to act as a steward of the land and animals and protect the quality of the meat rather than the quantity that comes through his operation. The environmental consciousness of operations such as his definitely cuts into the bottom line, he says, “but we always produce the

best meat when we take care of the lambs to the best of our ability.”

Most lambs that come through Dakota Natural Lamb are born on the western range. Aeschlimann runs a retained ownership feeding operation that typically yields grade 2 lambs (Prime grade). Aeschlimann’s job is to finish the lambs off for the market. Fed an all-natural, nutritionist-managed vegetarian diet of corn, soy and alfalfa, the lambs

On a mild October day, Bill Aeschlimann bustles around preparing pens at his eastern South Dakota custom commercial feedlot. He’s expecting to receive roughly 4,000 new lambs in the weeks leading up to Halloween. The South Dakota Master Lamb Producer owns and operates Dakota Natural Lamb, a custom commercial feedlot bordering Minnesota, Nebraska and Iowa— producers of the finest grain in the world. This makes his operation economically feasible, as he doesn’t have to pay large costs and expend massive amounts of fossil fuels to transport the high-quality, natural feed to his animals.

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generally grow from 90-105 pounds to 145 pounds by the time of harvest. Aeschlimann explains that grain feeding imparts a reddish color and milder flavor that consumers find appealing.

Because Dakota Natural receives lambs right off the western rangelands, the point of origin from birth to finish is traceable, an issue of growing concern to consumers. Federal guidelines for natural labels specify that animals cannot spend more than one-third of their lives on a commercial feedlot. The average stay at Dakota Natural Lamb is 72 days.

Lambs are only administered shots and vaccines currently approved for all-natural products. They’re from self-feeders that Aeschlimann compares to giant buffet bars featuring an abundance of grains readily available for consumption. The sheep are given an overeating shot that protects the kidneys from any excessive intake of feed. “The shot is something I could appreciate having access to around Thanksgiving,” Aeschlimann jokes.

Sheep are one of the most adaptable animals and can thrive in both the warmest and coldest climates

across the country. Cross-bred to accentuate this adaptability so that the right sheep are raised in the right geographic region, white-faced sheep are bred more for wool and flock together more tightly while the black-faced are bred more for their meat and have more dispersed banding patterns. Most of the American lamb products sold across the country come from hybrid crosses.

Because consumer concern regarding CAFOs (Confined Animal Feeding Operations) is growing, it’s important to understand the clear differences that underscore the manner in which Dakota Natural Lambs are raised. Never confined, Dakota Natural Lambs are raised with unlimited access to fresh air, clean water and exercise. For Aeschlimann, it’s vitally important to connect the consumer with producers like himself to let them know that the treatment of these animals is as humane as possible. Such steps, he says, will increase consumer confidence and get them enjoying the healthy meat as naturally as nature intended. g

Recipe

Fulfilling Purpose in a Humane Way

SBill Aeschlimann SDakota Natural Lamb

o

o

Dakota Natural Lamb Recipe from Bill Aeschlimann When I entertain special guests, my favorite lamb recipe is a boneless American lamb loin grilled medium rare (pink in the middle and served hot), seasoned with just a touch of garlic pepper, accentuating the full lamb flavor. Complement with a glass of red wine and enjoy!

Profiles in Courage, Compassion, Care and Quality

Heart. Land. Soul.

American Lamb Board6300 East Hampden Avenue #2106, Denver, Colorado 80222

(866) 327-LAMB (5262)www.americanlamb.com FRESH HOMEGROWN FLAVOR