Four Hills Farm

Four Hills Farm earned a GAP 4 rating, the first sheep farm in the United States to do so. Global Animal Partnership has strict animal-friendly protocols for pasture-based farmers to follow in order to be step rated.

In the New York Times today, Chef Mark Jensen who serves our Four Hills Farm lamb. "Here, Middle Fork Kitchen Bar, a bustling restaurant redolent of smoke from the wood-fired oven, epitomizes the area’s dining revolution with housemade sausages, daily-special cuts of lamb and mash-ups like low country okonomiyaki (Japanese savory pancakes)." "Here, Middle Fork Kitchen Bar, a bustling restaurant redolent of smoke from the wood-fired oven, epitomizes the area’s dining revolution with housemade sausages, daily-special cuts of lamb and mash-ups like low country okonomiyaki (Japanese savory pancakes)." Photo CreditKirk Schlea/VisitLEX The Restaurants "Like barn and bourbon tourism, Lexington itself is growing and the City Council is debating expanding its borders. The population grew 10 percent in the last decade and, as one measure of its trendiness, a branch of the contemporary art-filled 21c Museum Hotel opened in 2016." Son Truman Miller works at 21C.

Here's an opportunity to become a Kentucky sheep farmer. Free classes and mentoring program offered in the Small Ruminant Profit School by KGSDO. Sign up by Sept. 7. Classes begin Sept. 26.

Tim Farmer made delicious meatballs with FHF lamb. Click the title and follow the link to find out how.