The lamb is grown on grass just 2,000 feet from the pristine Mendocino coast surrounded by Manchester state park and Arena Rock natural preserve. Sea salt blown on to the pastures from the western wind adds a unique, natural flavor to The Paddocks lamb. The extreme coastal environment also tenderizes the meat through warm sandy soils producing quality pasture of herbal plantain, chicory, and briny clover.
"The Paddocks lamb has a delicate and succulent flavor. Its proximity to the ocean is apparent and further adds to the 'provenance' of this quality product."
- Head Chef Matthew Elias at Saltwater Bistro, Inverness CA
18600 hwy 1
707 889 8579