Pure Bred Lamb by Chef Thomas Keller & Keith Martin

Sustainably Raised Lamb Straight From the Farm
Pure Bred Lamb by Chef Thomas Keller & Keith Martin
Maisie wilhelm
There is no simple way to explain this incredible lamb. Chef Thomas Keller is arguably the country's most acclaimed and well-respected chef; he even worked with a shepherd to invent a new method to yield a product that is worthy of both his Michelin 3-star restaurants - that now anyone can try at home!
Maisie Wilhelm - The Margaret Mead of food

Chef Thomas Keller and shepherd Keith Martin developed Pure Bred brand lamb on the principles of respectful and humane treatment of the animals. Pure Bred lambs are raised respectfully throughout their lives, experiencing very little stress and moderate, but consistent activity. This method results in a leg of lamb that is tender, pure in flavor and consistent in texture.

Pure Bred lamb lives up to its name not just from the breed, a traditional cross between a Dorset ewe with a Suffolk ram, but because they use the “Safe Alternative® method,” developed by Keller and Martin, for strategic quality control tracking all lambs, to ensure the delivery of the best possible product.

We're not the only ones who love them!

The New York Times, CBS and The Culinary Institute of America, have all praised Pure Bred Lamb, as well as the country's most distinguished ad accomplished chefs, like Thomas Keller and Daniel Boulud, who use it in their Michelin-starred restaurants.

Pure Bred Lamb by Chef Thomas Keller & Keith Martin

Sustainably Raised Lamb Straight From the Farm

Chef Thomas Keller and shepherd Keith Martin developed Pure Bred brand lamb on the principles of respectful and humane treatment of the animals. Pure Bred lambs are raised respectfully throughout their lives, experiencing very little stress and moderate, but consistent activity. This method results in a leg of lamb that is tender, pure in flavor and consistent in texture.

Pure Bred lamb lives up to its name not just from the breed, a traditional cross between a Dorset ewe with a Suffolk ram, but because they use the “Safe Alternative® method,” developed by Keller and Martin, for strategic quality control tracking all lambs, to ensure the delivery of the best possible product.

We're not the only ones who love them!

The New York Times, CBS and The Culinary Institute of America, have all praised Pure Bred Lamb, as well as the country's most distinguished ad accomplished chefs, like Thomas Keller and Daniel Boulud, who use it in their Michelin-starred restaurants.