Anderson Farm Grassfed Lamb

Mr. Mark Anderson is a lovely man with a lovely farm. Right off Hwy 61 in Muscatine, Anderson Farm has grassfed lamb for sale that is worth absolutely every penny. My two year old niece and I went on an adventure one day, interested to see where the hand-​painted signs on the highway («Grass Fed Lamb» «Is Super Tasty» «Keeps You Slim» «In Your Waistie») led.
We knocked on the door and stepped into a wonderful experience. Anna Anderson led us around the farm, introduced us to a fostered lamb (so sweet) and her new baby chicks. Ellie did not want to pet the lamb (who was beyond soft but very hungry for attention, so a little intimidating to her) but loved petting the baby chicks and feeling their little hearts beat with her finger as I held them. We then went out to the pasture with Anna to see the flock, and just stood and enjoyed the peaceful scene of ewes and lambs grazing in a little valley. You would never have thought there was a highway over the ridge.
I wanted lamb for Easter and as they sell whole lambs I was a little intimidated by the freezer space involved. My mom and I had decided to split a lamb, and so I asked if I could pay now and come back for pickup before I headed home for the holiday. No holding payment required, I was told, just give us a call before you pick up. So the sweet niece and I headed on our way, taking home wonderful memories and a twist of sheep’s wool as a souvenir, with an invitation to come back any time.
A week later when I came to pickup, I paid $ 6.99/lb for a 28lb lamb. And I mean the whole lamb. Liver and heart included! So far my family had rack of lamb for Easter — divine, but next time my mom asked could the rack be trimmed for easier carving. We had chops one night — teeny tiny delicate bits of delicious, took minutes on the grill with just salt & pepper and a bit of olive oil. Amazing. I love lamb chops and these were beyond delicious. They were *buttery*! I am embarrassed to say, 4 adults ate almost 16lbs of lamb chops — bone-​in though, so maybe it was more like 10lbs. & the men did the lion’s share.
The next night I made middle eastern lamb meatballs with a yogurt-​mint sauce — I baked the meatballs on a cookie rack over a lined pan to drain some fat, and they were just incredible — buttery again, with a gorgeous brown caramelized exterior that was beautifully savory against the fresh tartness of the yogurt sauce.
I have a leg, a shank, kabob & stew meat, more ground lamb, more chops and the other bits still in my freezer, with plenty of room for other items (mom took the rack, a leg, a shank, stew meat & chops as well). We are going to grill some lamb this summer! I’ve found a recipe for grilled lamb leg sliced thin for shwarma wraps and I cannot wait for that delicious meal.
All in all, an experience, an investment and an opportunity I will happily revisit each year. Thank you Andersons!