About Jamison Farm

The rolling Appalachian foothills are home to John & Sukey Jamison and their flock of sheep and lambs. There the sheep and lambs frolic and nibble on bluegrass, white clover, wild flowers and seasonal grass pastures with access to freechoice haybales throughout the winter months. Their 100% natural diet and free range lifestyle yeild meat that is lean, firm, tender, delicated and pink, free of hormones, antibiotics, herbicides and insecticides.

 

The Jamison’s picturesque 210-acre farm produces some 3,000 lambs annually, which are destined for great cooks at home as well as the finest chefs and restaurants in America.

Pittsburgh Magazine's

2015 Farm Dinner

Pittsburgh Magazine's second annual Farm Dinner, was held at the world-renowned Jamison Farm in Latrobe. The event featured a locally-sourced dinner prepared by Six Penn Kitchen, including a multi-course meal, beer and wine pairings and live music by the Squirrel Hillbillies. A portion of the proceeds benefited The Community Liver Alliance.

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About Six Penn Kitchen

The rolling Appalachian foothills are home to John & Sukey Jamison and their flock of sheep and lambs. There the sheep and lambs frolic and nibble on bluegrass, white clover, wild flowers and seasonal grass pastures with access to freechoice haybales throughout the winter months. Their 100% natural diet and free range lifestyle yeild meat that is lean, firm, tender, delicated and pink, free of hormones, antibiotics, herbicides and insecticides.

 

The Jamison’s picturesque 210-acre farm produces some 3,000 lambs annually, which are destined for great cooks at home as well as the finest chefs and restaurants in America.

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