Ray and Nancy Nolan are partners in life and business. They met in London, England in the kitchen of the Dorchester Hotel where Ray was the Sous Chef and Nancy was the Chef de Partie. They later travelled together, working in the kitchens of fine hotels like the Intercontinental in Toronto and the Hyatt Regency in Calgary. In 2012, they decided they were ready to start a family and lamb farm in Southern Alberta near Vulcan where Nancy's parents still reside.
Ethically Raised & Hormone-Free
Now with a flock of over 400 Ewes, Lambtastic Farms is able to process lamb on a consistent basis throughout the year. During cold winter months and hot summer days, a 12,500 square foot heated, ventilated barn can house up to 1200 head of sheep, keeping them warm, clean and safe.
Lambtastic's high ethical standards ensure all livestock are raised in a healthy environment. Nutrition plays a major role in the well-being of the flock. The sheep have the opportunity to roam and live a natural life, feeding off the grasslands and sparkling waters. Their diet is supplemented with carefully regulated forage and mixed grain ration purchased from a HACCP certified feed mill.