Matunuck, RI Google Map 401-783-9239


Subject to availability

We raise all lambs to what we consider (based on our daily observations of the individual lambs) the best age and weight for processing.  Our traditional flock of ewes is bred in the mid-fall, resulting in spring lambs. Generally we like to process yearling lambs, but sometimes we process younger than a year if we determine their size and muscling warrant it. Since we started selling our lamb directly to consumers, the demand has increased to more than meet our increased supply.  Over the years we've grown our herd of ewes that produce and care for good growing lambs. While we sell out all of our Legs of Lamb for Easter, we now raise enough lambs to have our Lamb available for your summer grills.    As our existing lamb customers know, if you would like lamb, please email or fill out a pre-order with us at any of our farmers markets. That way we'll be sure to put aside whatever you would like.  All pre-orders are filled in the order they come in.


Ground Lamb

Shanks (whole)

Lamb Stew

Lamb Kebab

Shoulder chops

Rib chops

Loin chops


Half leg, boneless

Half leg, bone-in

Half Shoulder, boneless

Half shoulder, bone-in

Whole leg, boneless

Whole leg, bone-in

Whole shoulder, boneless

Whole shoulder, bone-in

Rib Roast (whole or half)




Kidneys (Pkg of two)



Bacon, Breakfast Sausage & Kielbasa back in stock!March 30th, 2018

Browning Homestead Farm    Yes, we have our Bacon, Breakfast Sausage and Kielbasa Dogs back in stock!Easter Lamb   After all pre-orders and late orders are filled, we have two

Lamb is ready, pick up starts tomorrow!March 23rd, 2018

Lamb is ready!  We just finished unpacking and inventorying our lamb in time to start pick up of orders tomorrow.  (I'm sorry this is later than usual, those nor'easters interfered

Lamb Roasts for EasterMarch 10th, 2018

Easter is April 1st LAMB We are finalizing orders for our Easter Lamb  (the pic is a half leg, boneless).  If you would like a roast cut please order by Wednesday, March 14th. Leg

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