Ray and Nancy Nolan are partners in life and business. They both graduated cooking college, Ray in Ireland and Nancy at SAIT in Calgary. They met in London, England in the kitchen of the 5 star Dorchester Hotel. They have cooked for the Queen of England as well as other heads of state and celebrities. One of their proudest days was cooking for Nelson Mandela in the private Krug Dining Room of the Dorchester. They later travelled together, working in the kitchens of fine hotels like the Intercontinental in Toronto and the Hyatt Regency in Calgary. In 2012, they decided they were ready to start a family and lamb farm in Southern Alberta near Vulcan where Nancy's parents still reside.
Ethically Raised and Hormone-Free
Now with a flock of over 400 Ewes, Lambtastic Farms is able to process lamb on a consistent basis throughout the year. During cold winter months and hot summer days, a 12,500 square foot heated, ventilated barn can house up to 1200 head of sheep, keeping them warm, clean and safe.
Lambtastic's high ethical standards ensure all livestock are raised in a healthy environment. They are raised without the use of hormones or animal by product feeds. Nutrition plays a major role in the well-being of the flock. The sheep have the opportunity to roam and live a natural life, feeding off the grasslands and sparkling waters. Their diet is supplemented with carefully regulated forage and mixed grain ration.
Just in Time Processing
A lamb's taste changes as it matures, therefore the Nolan's are very careful to process them at the right age. Lamb meat should be tender, flavorful and always healthy. Lamb is an excellent source of high quality protein. Lamb is a food you can feel good about eating because today's lamb is low in fat and an excellent source of vitamins and minerals.
Lambtastic Farms makes special concessions to ensure customers have access to a consistent inventory of lamb twelve months a year. The Nolans can stagger births so that there is always new lamb coming of age.