Resources & FAQ

Where to find our products and more.

Reach out to us personally! We love our customers, so feel free to call or e-mail to set up a visit or tour during normal business hours.



Our Hours

Please call for an appointment between
8:00 to 4:00 PM Monday - Saturday

Where to find our products

Resteraunt Maison logo

Restaurant Maison

Uses our milk and our lamb
meat in-house.

2245 Head Lane
Helena, MT 59602

Eat Greekish logo

Eat Greekish (Catering Truck)

Uses our cheese in their sandwiches.

Helena, MT

Sunflower Bakery logo

Sunflower Bakery

Uses our sheep whey in their rolls and pastries.

1442 Euclid Ave,
Helena, MT 59601

Eat Greekish logo

Parry Farms

Uses our sheep milk to make soaps and lotions.

5445 Sun Hill Dr ,
Helena, MT 59602

Real Food Market & Deli

1096 Helena Ave
Helena, MT 59601

Town & Country Foods

205 W Madison
Belgrade, MT 59714

Bozeman Community Food Co-Op

908 W Main St
Bozeman, MT 59715

Van's Thriftway

306 Eculid
Helena, MT

Frequently Asked Questions

Q. Why eat lamb, drink sheep milk or eat sheep cheese?

A. The short answer is that lamb meat is high in proteins and serves as a nutritional veritable multivitamin. Milk from sheep is easier to digest, making it lactose tolerable and packed with nutrition and rich vitamins.

Some facts about lamb meat – a four-ounce serving of lamb will provide:

  • 41% of the RDA for Vitamin B12 – This vitamin is essential for healthy nervous and digestive systems, for energy production, to reduce heart-harming homocysteine and more.
  • 49% of the RDA for Selenium – An antioxidant micronutrient that is vital for healthy cell division and cancer protection, thyroid health and detoxification.
  • 39% of the RDA for Vitamin B3 – Helps convert food into fuel (glucose), is essential for the nervous system, helps the body make hormones, and is important for healthy circulation.
  • 31% of the RDA for Zinc – A mineral with an important role in immune function, as well as the synthesis of proteins and DNA in the body.
  • 23% of the RDA for Phosphorous – A mineral needed for healthy bones and teeth, as well as aiding the body in using carbohydrates and fats and making protein.
  • 15% of the RDA for Iron – A mineral that is necessary to make hemoglobin and myoglobin, the proteins in red blood cells and muscles that help transport and store oxygen.

How the animal is raised and fed also plays into providing a farm to plate safe and healthy product.

More meat facts: All-natural grass-fed sheep without any antibiotics, synthetic hormones, steroids or GMO’s provides a safer and healthier product on your plate that is higher in Omega-3s and has 3-5 times more CLA (conjugated linoleic acid) than conventional lamb.

Some Facts About Sheep Milk:

Highly Nutritious

Richer in vitamins A, B, and E, calcium, phosphorus, potassium, and magnesium than cow's milk. It contains a higher proportion of short- and medium-chain fatty acids, which have recognized health benefits. For example, short-chain fatty acids have little effect on cholesterol levels in people. They make milk easier to digest.

Species % Solids % Fat % Protein Calcium (mg) Calories (kcal)
Human 12.5 4.38 1.03 32 32
Cow 12.01 3.34 3.29 119 119
Goat 12.97 4.14 3.56 134 134
Sheep 19.30 7.0 5.98 193 193

Sheep Cheese Nutrition:

Type Protein Calcium (mg) Carbohydrates (g) Vit A (RE) Vit b12 (mcg) Vit C (mg) Phosphorus (mg) Magnesium (mg) Cholesterol (mg)
Sheep 9 193 5.4 83 83 5 158 158 158
Goat 5.2 134 4.5 56 56 1.3 111 111 111
Cow 3.5 119 4.8 52 52 1.5 93 93 93
Source: The nutritional value of sheep milk by George F. W. Haenlein D.Sc., Ph.D. Professor Emeritus at the University of Delaware, has been recognized by Cambridge Who’s Who for showing dedication, leadership, and excellence in animal nutrition studies.

Q. How do you manage and take care of your flock?

A. Our flock is fed with a 7 blend of native Montana grasses, give minerals and vitamins as need to main good health, good clean water-NO GMO products are every given. They are checked for body conditioning, inspected often throughout the year, hoof trimmed, and have shelter for the heat, wind, rain and snow, with extreme cold moved into the barn.

Q. Does Sheep milk or cheese smell or taste like the animal?

A. Immediate feedback from all our sampling customers is, No! Some individuals who have sampled or tasted milk that did not come from a cow have experienced a pungent or strong flavor that seemed to emulate the smell of the associated animal or plant (almond milk, soy, oat, etc.) While goat milk can take on the taste of what the animal ate our sheep milk does not have this characteristic. Our sheep milk is mild and creamy with a slightly natural sweet taste. We have observed that people think that sheep's milk is going to taste a bit like goats’ milk, or they are afraid that sheep's milk might taste “sheepy” or taste like the smell of sheep. 100% of the time when we get people to taste our sheep’s milk, they are always pleasantly surprised. The reason sheep’s milk tastes creamy and naturally sweet is because it is naturally homogenized, this means that the little fat globules in the sheep’s milk are so small that they float around naturally in the milk giving it that creamy taste.

Q. What is “Lamb” meat, and what is “Mutton”? are they the same?

A. There is a difference by definition where “Lamb” is a sheep harvested at or before 12 months old.

The “Mutton” is a sheep harvested that is older than one year, usually animals that are culled or removed from the flock. They could be several years old.

Q. Is there a flavor or taste difference between Lamb and Mutton?

A. A couple factors are involved with this question. Breed type, such as hair vs wool breeds, can influence the flavor over time as the sheep age. Hair breeds tend to shed their wool if they have any and do not build up lanolin in their hide. This results in a pleasant mild flavor meat. The wool breeds develop a good amount of lanolin in their wool coats which is believed to permeate into the meat through the hide over time, the older the animal the stronger the pungent influence on the meat. A second factor is the “Cook”, or how the meat is prepared.

Q. Is your milk pasteurized?

A. Yes, it is required by Montana State Law for all Grade A dairies and creameries to pasteurize all milk that is used for human consumption.

Animal Information

Pyrenees Dogs

Dating back to nearly 10,000 B.C., the Great Pyrenees breed originated from the enormous white dogs or flock guardian dogs of Asia Minor. Around 3000 B.C., when nomadic shepherds took their sheep to the Pyrenees Mountains, they also brought the flock-guarding dogs, which were the ancestors of the Great Pyrenees. Such dogs proved their prowess as livestock guardians for centuries.

This breed became a brave fortress guard in medieval France, and gradually many big chateaux took pride in owning this imposing dog. The French nobility found the dog attractive in the late 17th century and for a short while, the Great Pyrenees’ demand grew in the Royal Court of Louis XIV. The king decreed the breed as “Royal Dog of France” in 1675. During the same period, the dog found a place in Newfoundland, probably leading to the growth of the Newfoundland dog breed.

The migration of the breed continued to England and to other European nations. However, these dogs hardly resembled the royal and admirable Pyrenees. Although the English eventually lost interest in the Pyrenees, there were sufficient numbers of the breed in the native mountain regions, which were used later by dog lovers to retain the original stock. These native dogs were successfully bred to produce the modern Pyrenees.

The Great Pyrenees was imported to the United States in the 1930s, later being recognized by the American Kennel Club in 1933. Americans admired the breed for their devotion, fidelity, intelligence, and sense of guardianship. The dog is still reputed as a dependable livestock guardian in the U.S. today, and is moderately popular as a pet.

As the dog was bred to safeguard flocks in steep, mountainous regions, the Great Pyrenees has a great combination of strength and agility. The majestic, imposing, and elegant Great Pyrenees is a medium-built large dog and slightly long.

The thick coat makes one believe that the dog is heavy-boned. This double coat, comprising of a woolly and dense undercoat and a white flat, coarse, and long outer coat, is weather resistant. With smooth movements, the breed has a good drive and reach. The dog has a contemplative and elegant expression.

This imposing and efficient guardian breed shows extreme devotion to its family and is mistrustful of strangers, whether canine or human. It remains well-mannered, somber, and placid, when not incited in any way. The Great Pyrenees dog is also very gentle towards children and its family.

Having a stubborn and independent nature, the dog tends to bark and can try to dominate a less-experienced owner. It is not a good idea to let the dog off the leash as it can wander away.

The Great Pyrenees can survive outdoors in cold and temperate weather, but it also enjoys living indoors with its family. It is not suited for hot weather, and requires regular daily exercise to remain fit, but its needs are moderate. A walk is good enough.

The dog is fond of hiking, mainly in snow and cold weather. At times, it can drool and it is also a messy drinker. The coat requires occasional weekly brushing, but daily during the time of shedding.

image of Pyrenees Dogs
image of Pyrenees Dogs

Maremma Sheepdogs

The Maremma Sheepdog is a livestock guarding breed native to the mountains of Tuscany. Breeds of this type have existed since ancient Roman times so the exact origins of the Maremma Sheepdog are unknown. The first time the Maremma Sheepdog was registered occurred in 1898 – the breed was known as the Maremmano in the Libro delle Origini Italiano at the time and it was registered with the Kennel Club Italiano. The first standard for the breed was published in 1924.

The exact origins of the Maremma Sheepdog are unknown because sheep-protecting dogs have existed since ancient Roman times. The breed is thought to share some of its heritage with other mountain breeds including the Kuvasz, Pyrenean Mountain Dog, and the Polish Tatra Sheepdog.

This fluffy white dog is known to be a friendly and even-tempered breed, though (like most livestock guarding breeds) it does have a bit of an independent streak. These dogs are loyal to their human companions and they are fearless when it comes to protecting those they love. This breed gets along well with other dogs and household pets, though it may be a bit aloof around strangers. Early socialization is recommended to control this breed’s protective instincts and to ensure that he does not become too dominant or willful. Because this breed is smart it also needs plenty of mental stimulation to prevent the development of problem behaviors due to boredom.

The Maremma Sheepdog is a large-breed dog with a muscular build and a thick white coat. This breed’s coat is long and thick with a rough texture – the hair is generally thicker around the neck. Solid white is the only color for the the breed, though some minor yellowing might be tolerated.

image of Maremma Sheepdogs
image of Maremma Sheepdogs

Dairy Sheep Breeds

East Friesian Sheep

The East Friesian is THE dairy sheep in the US. They are the sheep with the highest milk production and longest lactation that is available to those interested in milking sheep in the US. They are a wool breed. They average around 2 lambs per lambing and can produce 500 to 700 kg of milk per lactation period. While they are excellent for milk production, both adults and lambs can be considered quite fragile and they need specialized care. Ewes can be crossed with a meat breed for hardier faster growing lambs. Using this method, one can have the milk from the ewes and meat from the lambs. Concentrations of East Friesian breeders seem to be located in IN the Upper Midwest especially in Wisconsin and also New York and Parts of New England. They are a difficult breed to come by in other parts of the country.

image of Dairy Sheep Breeds
image of Dairy Sheep Breeds

Lacaune Sheep

The Lacaune is a French bread that is probably the second most common dairy sheep in the US. Lacaune ewes produce milk with higher total solids than the East Friesians, but in slightly less volume. The sheep of the Lacaune breed produce the milk which is responsible for the famous Roquefort cheese. The Lacaune dairy sheep is a wool breed, however it tends to shed all of its wool from the chest down. With wool demand decreasing worldwide, and shearing costs rising, this ends up becoming a good compromise as only the top portion of the sheep needs to be sheared. This also makes it easier for those dairy sheep shearers who only keep a few dairy sheep for milk and can't see the benefit of paying a shearer to shear half an animal.

In the US the East Friesian and Lacaune are often crossed to produce mixed breed that generally produces less milk the East Friesian Sheep but of higher quality, with higher fat and solids like the Lacaune Sheep milk. If you find either of these breeds in the US, you can be assured that they are generally some kind of mix anyway, dairy or non-dairy. Although people who are looking to proliferate the breeds, do keep track of breeding and have the higher percentage breeds. This mixed sheep breed can also have the same shedding pattern as the Lacaunes.

image of Lacaune Sheep

Awassi Sheep

The Awassi sheep is a dairy sheep breed that was developed in what is the now the Middle East. It is the predominant breed of dairy sheep in this region. it is a wool breed, that is horned and comes in a variety of colors. They tend to be hardier than the East Friesian or the Lacaune because they were developed in a much harsher environment that those two breeds of sheep. So they are also very efficient in converting feed to milk. The first embryos were imported to the US last year so they have been completely unavailable in the US until the first lambs hit the ground this Spring(2013) You can read more about them here and where to find breeding stock.

image of Awassi Sheep

Assaf Sheep

The Assaf is a newer breed of sheep, developed around the 1950s in Israel. The Assaf is a dual-purpose breed of sheep, raised for both its milk and meat. The breed is actually a cross between the East Friesian and the Awassi and it has become the preferred breed of sheep over the Awassi in Israel, due to its superior milk production. One study shows that these sheep are capable of producing around 1.9 Liters a day over a 173 Day lactation. One Liter is equal to about one quart so the Assaf sheep will produce almost two quarts/ 1/2 gallon of sheep milk per day. As with the Awassi, the Assaf was not available in the US until this Spring (2013). Breeders of the Awassi are also offering Assaf and I suspect there will; be many farms in the coming years that will be breeding their own Assaf and Awassis and sheep milk grows in popularity in the United States.

image of Assaf Sheep

Dorper Information

The Dorper is a South African breed of domestic sheep developed by crossing Dorset Horn and the Blackhead Persian sheep. The breed was created through the efforts of the South African Department of Agriculture to breed a meat sheep suitable to the more arid regions of the country. It is now farmed in other areas as well, and is the second most common sheep breed in South Africa.[1]

A Dorper is a fast-growing meat-producing sheep. The Dorper is an easy-care animal that produces a short, light coat of wool and hair that is shed in late spring and summer.

The breed is extremely adaptable with a high ability to flourish, grow, produce, and reproduce in irregular and low rainfall environments. Dorpers are known to adapt well to feed lot conditions which offers farmers an alternative method to finish lambs in times of drought. The breed is regarded as having the ability to graze and browse which suggests it will consume plants seldom eaten by the Merino.

The Dorper is an easy-care breed which requires minimal input of labor. The Dorper has a thick skin, which is highly prized and protects the sheep under harsh climatic conditions. The Dorper skin is the most sought-after sheepskin in the world

Dorpers do not need shearing, crutching, or mulesing, and they are much less prone to flystrike.

image of Dorper Breeds
image of Dorper Breeds