In the rural reaches of Botetourt County, Virginia, where I live, farmers primarily raise cattle, pigs, and chickens, and we also have hobby ranchettes that feature horses. But only one couple (as far as I can determine) manages sheep. Tom and Tara Williamson are bucking the “big four” livestock species – beef cattle, dairy cattle, chickens, and pigs – and rearing sheep and lambs for meat.
I asked Tom why lamb isn’t more readily consumed in America, especially since the Scottish and Irish settled large swaths of this country and were known for their association with sheep and goats. Sheep rearing remains common in other parts of the world to this day.
“America has many more wild predators than Europe, requiring extra attention to predator prevention and livestock protection,” Tom says. Sheep also require more supervision than many other livestock animals, such as cattle. And sheep can overheat in Southern climates in the U.S. It doesn’t help that there’s practically zero demand for wool anymore – people prefer the accessibility and diversity of synthetic fibers or cotton. Plus, not all sheep breeds are suitable for wool for clothing. Wool from meat breeds is usually sold at a loss for farmers – if they’re able to sell it at all. Normally, wool is regarded as a waste product.
Tom also notes, “Lamb, and mutton in particular, tends to have a little more of a gamey flavor that’s not as desirable to the American palate – especially if it’s not prepared correctly.”
Nevertheless, the Williamsons maintain that Americans should think beyond the basic livestock dynamic and consider raising lamb at least as a niche food source for the market. That’s basically what this couple has accomplished. In addition to marketing lamb, their farmstand sells beef, chicken, eggs, milled grits, flour, and oatmeal, as well as the wild blackberries and wineberries they gather. “It’s best”, as Tom confirms, “not to put all your eggs in the proverbial basket.”
Adding Sheep
The Scotch-Irish Williamsons arrived in America in the late 1700s, and for the past century or so, they’ve lived on the same farm that Tom, Tara, and their son, Jack, dwell on. Jack is the fifth generation to live on the land. The mid-30s couple has operated the farm since 2019, and a few years later, Tara conceived the idea of expanding into sheep rearing.
Part of her reason for doing so was to honor the Williamsons’ Scotch-Irish heritage, but other factors existed too. “We live in a mountain/valley-type climate, which is similar to classic sheep habitat – rocky soil, limestone, and outcroppings – in Scotland and northern England,” Tom explains. “But we were also influenced by my Uncle Ziad, who married into our family. He’s Lebanese and is quite the entrepreneur, having operated multiple restaurants.”
“Uncle Z” introduced the family to Lebanese culture and cuisine. As a businessman, he also taught them how to market and sell directly to the public and be successful. When Tara prepares lamb dishes, they’re often inspired by the mixed cultures of the family.
Raising Lambs for Meat
Although the Williamsons manage five farms across some 400 acres, the couple lives on a 40-acre spread, and that’s where they raise their sheep. “With sheep, you need to be able to look out your window and see them,” explains Tom. Predators can be hard on sheep, and having visual contact and a sheepdog is important. Their herd dog is an Anatolian Shepherd, an ancient breed known for its protectiveness of its animals and its docile nature toward its owners. The breed can even feed itself by catching mice. “The dog is even better at catching mice than cats,” Tom says.
Regarding sheep breeds, Tom and Tara prefer the Cheviot, which originated along the England-Scotland border and is renowned as a dual-purpose breed for its meat and wool. “The Cheviot comes from a temperate climate like the one we live in, and is a little smaller than many breeds, which makes it easier to manage,” Tom says. Cheviots are vigorous and have a strong desire to live. When predators attack, some breeds of sheep just lie down and become defenseless – not this animal, though. Like all sheep, Cheviots can graze through a field like they’re lawnmowers, and they thrive on a grass range.
Additionally, Cheviots produce high-quality wool that’s easy to spin. Knitters often prefer this breed’s wool, and during the Christmas season, the Williamsons sell a goodly amount of wool to folks looking to knit hats or scarves and who prefer the type of wool that doesn’t have tips that split.
But the meat drives the Williamsons’ greatest amount of income from their sheep husbandry. “Cheviots produce high-quality lamb,” Tom says. “The meat is not overly fatty but has just the right amount of fat to add flavor. The loins are a little smaller than some breeds, but the loin and leg-of-lamb-type dishes, for example, are superb.”
Here are recipes for some of Elaine’s and Tara Williamson’s favorite lamb dishes.
How to Prepare Lamb Loin Chops
Best Lamb Burger Recipe
Lamb Kebab Recipe
Shepherd’s Pie with Lamb Recipe
Bruce and Elaine Ingram are the authors of Living the Locavore Lifestyle, a book about hunting, fishing, and gathering for food. For more information, email them at BruceIngramOutdoors@gmail.com.
Originally published in the July/August 2026 issue of Grit magazine and regularly vetted for accuracy.
