This story was originally published in the ‘2022 Local Food Guide for Michigan’
Lamb, goat, and rabbit have a lower environmental impact than larger livestock. Get a better understanding of what it’s like to raise smaller animals from these Upper Peninsula producers!
Michigan Lamb
Whitney Creek Farm, Ironwood, MI
“Sheep are gentle, yet willful, and they have a way of touching one’s heart,” Bobbie Nuce, co-owner of Whitney Creek Farm, says. The hilly geography of the Western Upper Peninsula is the perfect place for Bobbie and her husband, John, to raise their flock of Icelandic sheep.
These sheep are gentle to handle and produce fast-growing lambs. For example, a nine-pound March lamb will grow to weigh 80-90 pounds by fall, on a diet of mother’s milk and pasture grasses. The herd doesn’t need much in terms of infrastructure, but they are susceptible to parasites, so a basic understanding of pasture management and veterinary skills are important for success.
Lamb is a versatile, flavorful protein that can be used in most recipes that call for beef. According to Bobbie, “Olive oil, rosemary, and thyme are enough to make a lamb roast into something really special.”
Michigan Rabbit
MAD Rabbits, Daggett, MI
For the Baumlers, raising rabbits is an opportunity to connect as a family. Amanda Baumler began raising rabbits in the Upper Peninsula for 4-H over 30 years ago. Now with her daughter, Malorie, and husband, Denco, they raise 150-300 rabbits each year to the standard requirements of the American Rabbit Breeders Association (ARBA). Together, they participate in national ARBA shows around the region, as well as local 4-H activities. They love to share their passion and knowledge with others looking to raise rabbits themselves.
Rabbits are an accessible agriculture project for folks new to raising livestock. Not only are they rapid producers, but they can also be raised in small, ventilated enclosures, like a garage, to protect them from the elements.
In the kitchen, rabbit is a great alternative for other braised or slow cooked proteins. The Baumlers recommend trying rabbit as a pulled BBQ sandwich or teriyaki marinated rabbit served with broccoli and rice.
Michigan Goat
Dead River Farm, Negaunee, MI
Having goats was a childhood dream for Naomi Noordyk. Now the owner of Dead River Farm, she plans to double the size of her herd of Alpine dairy goats and Kiko goats in the next year.
Noordyk enjoys raising goats because they are easy to handle and good with children, while still creating a delicious end product. For those interested in raising goats, she suggests investing in quality animals that are in good health and come from experienced breeders to alleviate issues in the long run.
In terms of diet, goat meat is lower in overall fat, saturated fat and cholesterol than beef or pork. Noordyk notes that it’s the only protein some of her customers are able to consume for health reasons. Fortunately, goat meat can be used as a star protein in many delicious dishes, such as stews, soups, and curries.
Alex Palzewicz is the former Upper Peninsula Local Food Coordinator for Taste the Local Difference.