Border Springs Farm

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Border Springs Farm LLC

Congratulations Chef Bryan Voltaggio on a great Season 6 of Bravo's Top Chef; Bryan and Michael Voltaggio Launch a new Website!

Chef Bryan Voltaggio owner/chef of the renown Volt restaurant in historic downtown Frederick, Maryland is the runner-up of 6 of Top Chef on Bravo TV. Bryan is well known for his support of local products and Animal Welfare Approved protien made it to the final two with his brother, Michael. What an honor it is to have Border Springs Farm Lamb prepared by such a master.

Keep up with the Voltaggio Brothers on their new website; www.voltaggiobrothers.com.

Bryan has been most supportive of Border Springs Farm and has introduced our lamb to many of his colleagues and former cheftestants. Thank you, Chef!

"We look forward to our bi-weekly delivery of Border Springs Farm Lamb. The lamb is pastured raised and is custom finished for us on grain to develop a well marbled full-flavored lamb. Craig raises his lamb humanely and you can tell by the quality that they have lived a happy life. The consistency of his product is, by far, the best I have seen in the region. The flavor is all lamb, what every chef is looking for; great mineral characteristics that does not over shadow the mild grassiness in the finish. I am proud to feature Border Springs Farm Lamb on my menu at VOLT." Bryan Voltaggio, Chef/Owner, Volt

"The quality of Border Springs Farm Lamb is unparallel by any lamb product I ever had. I cant stop cooking whenever a delivery shows up." Chef Daniel Kalber, Executive Chef, The Village Square

"I truly love working with Border Springs Farm Lamb. It is the best lamb I have ever tasted! The flavor is tremendous - light and natural. Our customers constantly tell us how much they enjoy it." Chef scott Collinash, Executive Chef, Panaroma at the Peak

"As a chef who has worked with lamb from Colorado to Australia this is the best I have ever eaten! " Chef Josh Smith, Executive Chef, Local Roots Cafe, Roanoke, Virginia

Chef Richard Blais and Flip Burger Boutiques in Atlanta and Birmingham join the family.

Chef Richard Blais, a winner on Iron Chef America and a former Top Chef contestant, has launched an innovative line of restaurants featuring gourmet burgers, innovative liquid nitrogen assisted milk shakes, and inspired side dishes. Flip Burger Boutique has become one of the hottest eateries in Atlanta, and now in Birmingham, AL. Chef Blais known for his unwavering support of small family farmers with exceptional products is using Border Springs Farm ground lamb for their creative burgers, and lamb shanks for an entree when the mood does not call for a burger.

Top Chef Cheftestant, Mike Isabella, of Zaytinya in Washington, DC is working with Border Springs Farm LAMB and Heritage Turkeys and Poultry

Chef Jose Andres' ever popular Zaytinya in Washington DC has long been a supporter of local food and family farmers. However, Chef Mike Isabella, has raised the bar. Not only is he serving Border Springs Farm LAMB, that you may see on roasting on the spit, but he is using the whole lamb. Fresh lamb hearts are used in a traditional Lebanese dish of raw heart tar tar. Chef Isabella has been one of the most supportive of truly sustainable poultry by using Border Springs Farm Heritage Turkeys and Frank Reece's Good Shepherd Poultry Ranch Geese and Chicken.

Welcome to our farm!

Where the sheep all have names, the dogs all have jobs, and the mountains provide a canvas of color and beauty all year long. We welcome you to visit our farm and see for yourself the beauty of sheep grazing in the pastures, dogs doing a good days work, and the beauty of the Blue Ridge Mountains.

Border Springs Farm is nestled at the base of the Blue Ridge Mountains in Patrick County, only 10 miles north of the North Carolina Border and 20 minutes from the picturesque Blue Ridge Parkway. Border Springs Farm is a small family farm raising Kathadin and Texel sheep as well as working Border Collies.

Whe raise natural lamb on our pastures and do not sell any processed lamb with ever treated with hormones or antibiotics. Texel wool is generally available to spinners and can certainly be reserved.

We welcome visitors essentially anytime. We lamb twice a year, Thanksgiving to New Years, and again in March into April. The Border Collies work every day doing chores or tuning up for their next sheep dog trial, and the livestock guardian dogs never take a vacation. They are always on patrol.

The horses, chickens, and turkeys add a little additional color to the farm. When we are not doing chores, we train dogs, which sometimes looks more like play. Basic obedience and agility lessons are available in the evenings and weekends, and stockdog training (herding) and instruction can also be arranged.

If you have never had the pleasure of farm fresh lamb, please check out our lamb page and order some today.

Please enjoy your visit and we hope to see you at Border Springs Farm soon.

For Email Marketing you can trust

Hotel Roanoke now offers Border Springs Farm Lamb

The Hotel Roanoke and Chef Billie Raper are committed to local food and supporting Virginia's local farmers. Chef Raper shows his commitment by purchasing whole animals which means he must be adapt his menu to utilize the lamb from head to tail. It is an honor to have our lamb served by the creative chefs of the Hotel Roanoke.

VillageSquare Restaurant in Winchester, VA becomes newest addition to the Border Springs Farm LAMB community

Chef Daniel Kalber of the Village Square Restaurant in historic Winchester, VA is the fine chef with a passion for local food and farm fresh products to adopt Border Springs Farm LAMB. The Village Square is a warm and delightfully comfortable restaurant on the pedestrian mall known as the fine dinning destination in Winchester. Chef Daniel and his team are inventive and creative, using the whole lamb including the tounge, liver, heart and kidneys for a culinary experience you are not about to forget.

Local Roots Cafe in Roanoke becomes latest fine restaurant to offer Border Springs Farm Lamb

Local Roots Cafe is what every restaurant striving for offering the best of local farm products hopes to become. Chef Josh is an ambassador for the local food movement and an inventive chef. Try his dried and cured meats as well as his expertly presented gourmet entrees. Locally produced meat and produce have never looked and tasted so good than at Local Roots Cafe.

Nancy Patriarcho's Painting of Jake

Lambs first Spring

Please feel free to contact us and share you thoughts with us. Please come visit us. You may e-mail us at:

info@borderspringsfarm.com

Patrick Springs Weather Forecast, VA (24133)

Border Springs Farm LLC* PO Box 58 * Patrick Springs * VA * 24133 * 276.952.5485