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For eight years we spared no efforts to ensure our customers, located all over the United States, would have fabulous dining experiences with our lamb. We always used the finest ingredients (not the most affordable, nor the easily accessible ones) and the best management practices for our lambs’ welfare, doing our best at it all during the long drought. As of September 2015, we do not have access to quality service at a reputable butcher house. Until a young, capable butcher opens a new place, there are no other choices than discontinuing this part of our business that made our lamb available for your table. It sure has been a great pleasure serving you and also hearing/reading your praises about our product. We are very thankful to all our customers over the years, small and big. Also very thankful for all the friendships we have forged over the years. It would not have been possible without your valuable support.

The Austin Chronicle. Virginia B. Wood's Best Bites of 2008
Top Savory Bites: Lamb ribs from Twin County Lamb
I rubbed these beauties with the new Cocoa Puro Kakáwa spice rub and then cooked them low and slow. I hope more local chefs feature this quality meat from a ranch near Harper so Twin County will deliver to Austin more often.

Monday, February 18, 2008

Lloyd, Isabelle and Rowdy;

I just wanted to tell you that the lamb I bought from you last week was served on Fri. night. A group of friends get together to celebrate TGIF every Friday. We often just bring appetizers, but this week, I boned and roasted the leg of lamb that I recently purchased. There is no doubt in my or my friends' minds that the lamb was the best we've ever tasted. With just a few slivers of garlic inserted into the meat and an incremental basting of sherry and Marsala that leg was the hit of the evening. I'll be buying again and telling everyone who will listen about your superior product.

Thanks for all your work in bringing this wonderful food to my dining table!

Marianne A.

Sunday, June 29, 2008

Hi Isabelle,

Just wanted to tell you that I cooked that leg of lamb and it was
incredible. Probably the best lamb I have ever had. I used the
boneless leg. Made a little mix with the fresh mint, garlic, salt and pepper, rubbed that on the inside, tied it all up and baked it like you
said. I also dumped in the veggies--carrots and butternut squash and
onions. Along with the tomatoes from the Farmer's Market, it was the
best meal in a long time. Your lamb is so mild and tender, I was
just amazed. We generally eat mostly pork and venison that we
butcher, along with some chicken. Now we can add lamb. Have yet to
try the lamb steaks but that's next on the list!! In fact, this
coming week, would you bring me a couple of the steaks, please?

Maggie L.

Thursday, July 3, 2008

Lloyd and Isabelle,

I have been buying your ribs for several weeks and have introduced several friends to your lamb and they all will be regular customers of yours. Thank you for supporting the FFM. David and I are trying to find a date to cook a whole lamb. We love your company and the quality of your products. I’ll see you this afternoon.

Warm Regards,
Steve S.

Wednesday, September 30, 2009


Thank you so much—I wanted to tell you we cooked the chops last night and they were... Amazing! Truly incredible. We are going to cook the ribs today and photograph for the article. We really enjoyed coming out there too—I am going to have to come back and stock my freezer!

Elizabeth W.

Dripping Springs Babble

October 2, 2009

Dripping Springs Farmers Market on Saturday
There were moments this summer when we wondered if anything would grow again. Our local farmers and producers persevered, but it wasn't easy and as plants and spirits sagged, and feed costs soared, but this blessing of rain has washed in new hope and new hours at the Dripping Springs Farmers Market on Saturday, now open from 9:00AM - Noon! We've become Twin County Lamb devotees and our beloved Onion Creek Farm will be there with radishes, basil, purple basil, baby arugula, okra, garlic chives, Serrano peppers, maybe a few jalapenos and farm fresh eggs.

Saturday, October 03, 2009


I bought some of your lamb today at the Dripping Springs Farmers market. I just wanted to let you know that it was the best lamb my husband and I have ever had.

Thank you
Pamela S.

I had hoped to see you or Lloyd at the market on the 15th to tell you in person how much we and our dinner guests enjoyed the racks of lamb we bought from you earlier this month. They were delicious and were the centerpiece of our dinner party.

Thank you -

Kelly H.

Monday, March 22, 2010

Isabelle and Lloyd,

The first thing that we cooked was the lamb shanks. We used your Osso Buco recipe and they were wonderful. The flavor was great and certainly did not need mint jelly. We have also eaten the ham, summer sausage, and the shoulder chops. All very good. We are saving the legs for a dinner with several friends. One couple loves lamb and the other two are on the fence about eating lamb. We hope to win them over with your meat.

We enjoyed talking to the two of you and learning about your sheep operation.

When we run out of meat we will call and head your way to get some more.

Sandy H.

Monday, March 3, 2008


David is kicking himself for not letting you know how much we enjoyed the lamb! I am typing for him now. He is a little slow on typing. He used a recipe from the editor of Saveur magazine who has visited our kitchen. It called for 100 cloves of garlic. It was not just a great meal, your lamb was beyond anybody's experience. We can't wait until
Easter. When can we buy some more? We would like 4 boneless legs of lamb. Can we pick it up from you? Our daughter is coming in from Florida and we would like to serve your lamb.


Cynthia E.

Wednesday, November 5, 2008

We cooked some of the lamb this past week and it was wonderful!

Vance S.


My husband and I purchased two packages of lamb from you last Thursday in Fredericksburg. (We are the ones staying at the Hampton). The Hampton was good enough to put it in their freezer. When we came home we followed the steak recipe you gave us. It turned out terrific. Ron thought it was the best lamb he has eaten. Next week we will try the stew meat. The next time we will be in Fredericksburg we will get in touch and buy more lamb. It won't be for a few months but we will remember.


Catherine B.

So good to hear from you Isabelle. The honest truth is we enjoyed the lamb so much, we meant to email you the next day. We had 10 people, and all loved it. One couple who were visiting from Washington said they planned to go home and find a good source of lamb. Actually all the guests raved about it. We believe it is the best lamb he has ever bought.


Cynthia E.

Wednesday, April 22, 2009

Thanks Lloyd. The lamb turned out fantastic!!! We had a great Easter party and the lamb was the centerpiece. A very satisfied and customer for life (I hope long time).

Constantin T.

Monday, May 14, 2009

Lloyd and Isabelle,

Just wanted you to know that we grilled some of the lamb last night for dinner… YUM – absolutely delicious and tender… Marty and Kate R., our neighbors, joined us for the lamb tasting and we all agreed: awesome! We look forward to the half lamb Marty ordered for our neighborhood lamb roast. Thank you so much

Phil and Diane V.

Our neighborhood party!

We spit roasted the meat over a fire of pecan wood. The evening before the roast and party we marinated the lamb with a thick paste of: garlic, fresh mint, jalapeno, soy, olive oil, apricot, wrapping the half lamb in cling wrap tightly.

The day was a huge success-the meat PERFECT. Slow open roasting the greatest way to go, just like the Greeks do!

We’re glad we found you. We’ll do it again!

Kate and Marty R.

Sunday, October 31, 2010

Hello Isabelle,

The lamb roast was a wonderful success. I marinated the lamb in olive oil salt pepper and lemon juice Friday night, wrapped it in foil, and put it in the fridge. We got started a little slow on Saturday, but we lit the fire at 3:00 and put the lamb on at 4:00. The fire was very hot, so we kept the whole thing wrapped in foil to start. Whenever Kurt would add wood to the fire, we would pull the lamb away from the direct heat for a little bit. We started with the flesh side down, but cooked it mostly bones down. After about the first hour we took the foil off but kept it under the lamb to protect it from getting too hot too fast and also to catch the marinade. I basted it frequently with more lemon juice, olive oil, salt, pepper, garlic and fresh rosemary. We kept the thermometer in the thigh and at about 6:00 or 6:30 the meat was up to 135 degrees (it started at 45 degrees). The whole thing split in half when we pulled it from the grill. It was beautiful with the skin wonderfully browned. Our 20 guests did a fantastic job of gobbling it up but we did have plenty of left over too. I would certainly call it a success and I now feel confident to try cooking like this again. Wonderful! Thank you so much for your part in our feast!

Dawn Y.

Tuesday December 21, 2010

Thank you Isabelle and Lloyd. You have the best lamb we have ever tasted and we sure thank you again. Have a very merry CHRISTMAS AND A GREAT NEW YEAR. You all are a blessing to us.

Larry and Char B.

Fredericksburg Farmer's Market

The Market has been very lucky to have Twin County Dorpers as part of its core vendor group. Owners, Isabelle Lausiere and Lloyd Wendel, are at the market each week. Stop by and learn all about the outstanding standards in which they run their ranch and the exceptional Dorper breed of sheep. If you love lamb, you'll be hooked.

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