The Zen of Certified Organic Indiana Raised Lamb

It's no secret that I love to visit farmers' markets. The only problem is that it takes me forever to walk through one. It's never enough for me to simply stop and buy something. I want to chat and learn more about the product and producer. I always leave these conversations educated and inspired.

A few weeks ago at the Trader's Point Farmers Market, I struck up a conversation with Tom Zennie, co-owner  with his wife, Nancy, of Zen Sheep Farm in Cloverdale, Indiana. We got on the topic of how to make kibbe. Several years ago, I was introduced to a kibbe by a friend of mine whose father was Syrian. It's unusual to find anyone who can talk in-depth about kibbe. But Tom delighted me with his knowledge and enthusiasm for both the dish and his certified organic raised lamb.

I spoke with Nancy this week who told me that their journey into raising certified organic lambs started in 1982 when they moved from Boston to Indiana for Tom's post-doctoral work. They rented a farm house in New Richmond. One day, a neighbor told Nancy that she was going to a livestock auction and asked if she wanted anything. Nancy jokingly told her to bring her back some lambs. That afternoon, the neighbor called Nancy to come over and pick up her lambs. Nancy felt she had no alternative but to take the lambs and raise them. When people came over for dinner, they raved about the lamb and told Nancy and Tom they should sell the meat. So, they bought a flock, began to raise the meat commercially, and were certified organic in 1996. Their commitment to raise certified organic meat was fueled, in part, by their growing family and a desire to feed their children healthful food. 

After Tom's post-doctoral work was completed, the couple moved to Michigan and continued to organically raise and market lamb, pork, ducks, and chicken. But in 2003, a job change for Tom challenged the couple with a move to Indiana. Their biggest concern was their ability to retain their certified organic status when they moved the flock. After a long search, they found land that had been a wildlife habitat in Cloverdale where nothing had been done to the ground for 17 years. There they've established Zen Sheep Farm where they raise certified organic lamb and certified organic rocambole garlic.

The flock is fed a 100% plant based feed formula which was developed by Tom whose credentials in organic farming are extremely impressive. Zen Sheep Farm's certified organic lamb is USDA inspected, GMO free, and is raised without hormones or antibiotics. The lamb is sold by the cut as well as whole or half lambs. You'll find their lamb at several Indiana retail outlets and the Traders Point Farmers' Market.

I used their ground lamb to make ground lamb pita sandwiches. The lamb cooked up beautifully and was deliciously sweet. You'll find that recipe in the Summer Recipe section of this site. Additional recipes, including one for Tom's favorite way to make a grilled leg of lamb, can be found on the Zen Sheep Farm site.

Tom and Nancy are delighted with the customer response to their lamb and plan to increase the size of their flock in the coming year. They love having visitors to the farm and welcome everyone to come out and visit.

Zen Sheep Farm
Tom and Nancy Zennie
4963 E CR 900 S
Cloverdale, Indiana 46120
Phone: 765-795-5526
www.ZenSheepFarm.com
ZenSheepFarm@zensheepfarm.com