Toronto specialty butcher Olliffe stocks kasu-fed lamb made from Distillery District sake. 

The farmer sticks his hand into a small red bucket and scrapes up a lump of sharp-smelling white mush.

He holds out his fingertips and two bony lambs, 10 hours old and barely in command of their limbs, stride toward him as if powerless to resist.

“They’re drawn to it,” says Larry Kupecz, of Stirling, Ont. “They just love it.”

Facebook
Twitter
LinkedIn

More to explore

A Bushel and a Peck of Local Love

A Bushel And A Peck (Of Local Love)

    The “Winter Edition,” features 10 members and up to 15 different products (and more!). Meat, jam, garlic, potatoes, honey, tallow

Newsletter

Get the latest Harvest Hastings news in your inbox

15585

Stay Connected

Sign Up for the Harvest Hastings Newsletter