Willamette Community Lamb
Celebrating nature, flavor and fellowship. Purchase Whole/half lamb and halaal self-harvest.
Reserve a whole or half lamb today for the next available harvest! : March 5, 2025.
About
Jacob Mogler is an agricultural communications professional with a background in filmmaking, conservation work, and everything in between. He is also a veteran of the United States Marine Corps. Though he’s a first-generation farmer, his family is rooted in farming as far back as their European heritage. He resides in Albany, OR with his wife Carli, and son, Ellis.
I started Willamette Community Lamb with a mission to provide my community with a superior home-eating experience, raised in a regenerative manner, which allows animals and grassland ecosystems to flourish.
What started out as a desire to reconnect with land stewardship and raise this incredible meat for my own family turned into a full-blown passion for bringing that same experience to friends and families in my community.
Why Lamb?
I was 26 years old the first time I ever tasted lamb meat. I was blown away. Like beef, it’s red meat, high in omega 3 fatty acids, B vitamins, iron, conjugated linoleic acid, carotene, and all that good stuff that comes from pasture-raised animals, but with a richness that makes every meal feel elevated and gourmet. Though shepherding and eating lamb goes back around the globe as far as creation, Americans on average consume less than 2 lbs of lamb every year. I hope to change that because I think we’re all missing out.
Purchasing a half or a whole lamb is the best way to be able to fully appreciate all the different eating experiences lamb provides. Lamb can tend to be pricier purchased by the cut, so with a little forward planning and commitment, you can get all the different cuts and eating experiences at a reasonable price.
“Eating is an agricultural act.”
— Wendell Berry
My Ethos
Good farming is nourishing an ecosystem.
Our environment has an increasing number of large-scale challenges facing it. What years of Americorps and military service have taught me is that the best way forward is to roll up our sleeves and get to work. How we produce our food, which is to say, how we use our landscape is one of the most profound differences we can make. As producers, we can decide how we ought to manage land, and as consumers, we can decide what kind of systems we support in the management of land. I firmly believe that grazing animals on perennial pastures in a manner that builds soil is the answer to many ecological problems.
How I Farm
100% Grass and other forages, 365 days/year.
Like me, you want a healthy source of meat, that isn’t loaded with unnatural growth hormones and chemicals, contains all the healthy vitamins and nutrients from a grass-fed diet, gives the animals good lives, and doesn’t cause harm to the environment. I manage my pastures dictated by two virtues, soil health, and animal welfare. I ensure that my animals are cared for in a manner that lets them express their full natural instincts on a fully grass diet, are free from stress, and are not fed hormones that artificially promote growth. I manage the grazing by routinely rotating the sheep onto fresh pasture and allowing periods of rest for the rest of the farm. I don’t spray my pastures with herbicides or any other chemical intervention.
It’s about human connection.
I got into farming because I wanted my family to be connected closer to the land. I’ve observed that others are searching for that innate (re)connection with real food from real people as well. I recognize that not all are capable of starting a farm, so I hope to provide that connection for you. Follow along on social, subscribe to the email list for farm updates and sales, or look for an on-farm event. And if you want to get your boots dirty and see for yourself, please reach out about joining me on a pasture walk. I am always up for walking and talking sheep and grass.