***Farm Market by Appointment***
Our Meat: Fox Trot Farm is registered and inspected by the state of South Carolina and the USDA to sell meat from our farm. Our processor is a USDA and certified humane facility, which means that we can sell our meat across state lines and to restaurants, as well as from our farm and in farmers’ markets.
Our Eggs: Our hens live in the fresh air and sunshine. They are a mixture of heritage breeds, so the eggs vary in size and color from dark brown to green and pale blue. We wash our eggs according to state standards and refrigerate them immediately, so you have no worry about handling them while you are cooking, and they are ready to use straight from the carton. We wash them so you don’t have to! They are still just $3.50/dozen on the farm and we love to recycle cartons, so please save them for us. According to state regulations, fresh eggs are best used in six weeks from the day of pickup.
Call, text or email for availability of products: 803-804-3541; debbiebinsc@gmail.com
September 12, 2022 at 8:45 am
Hi, what is the process for purchasing Lamb Chops
August 16, 2020 at 5:57 pm
Hi my name is Marianne Aghabekian, I have moved from New York to Myrtle Beach 6 years ago. My husband is from the Middle East, and I do a lot of middle eastern cooking. A lot of the recipes I cook, I need lamb necks. This is something I cannot get in Myrtle Beach. I usually have to take a cooler to New York, go around to the stores, buy up lamb necks and bring them home to SC. Going to you would be a lot closer. I also buy leg of lamb for shishkebobs. Have a great recipe for lamb shanks. I hope you have lamb necks.
October 5, 2019 at 8:58 pm
Hello,
I love lamb. But the most chemically changes when a lamb lives over 6 months. Then it becomes mutton. My question is do you process any lamb at the 6 month?
Thank you.
October 6, 2019 at 3:25 pm
Lamb meat becomes mutton when the animal reaches about a year old, according to USDA standards. It is a physiological occurrence, you are correct, although the breed of sheep we raise is noted for not developing a strong flavor even at an older age. Our lamb is processed at about 11 months at a certified humane processing facility, the meat is tender and mild tasting, and the cuts are just the right size for we Americans, who enjoy a nice big chop, rack, or leg. If you are used to the strong flavor of New Zealand lamb, or even stronger mutton, please give our lamb a try. We know you will love it. We sell our lamb meat from here on our farm and also at the Waxhaw Farmer’s Market on Saturday mornings, so we hope to see you soon. Call me at 803-804-3541 if you’d like to come take a look at what we have and see how we raise our sheep. Thanks so much for asking!
September 18, 2018 at 7:31 pm
Hi Sir,
I have a question about where to find your products (we look for raw lamb milk) in downtown Columbia, SC.
Thanks
September 19, 2018 at 1:57 pm
I’m sorry that I cannot help you with that. We don’t milk our sheep and I sure don’t know of anyone locally who does. You might check with the state agri-tourism association to see if they know.
Best of luck!
Debbie
January 2, 2018 at 7:31 pm
I am interested in prices and availability of fresh Lamb. Thank you
January 3, 2018 at 4:27 pm
Hi Matthew, thank you for your inquiry. Our lamb is vacuum packed and frozen at our certified humane, USDA inspected processer in Kingstree, SC. Here are the retail prices for the following cuts we have in stock. We’ve sold out of racks and stew meat till the spring harvest. All prices are per pound. Please call or text me at 803-804-3541 for weekday sales or come by any Sunday afternoon from 1:00-5:00 when our farm market is open. We look forward to your visit. 🙂
Center cut loin chops: $8.99 (2/pack, approx 8 oz.)
Shanks: $7.99
Leg: $9.99
Neck: $7.99
Ground $6.99
Ribs: $2.00
Soup Bones: $2.00
Heads: $2.00
July 1, 2017 at 9:40 am
Howdy, Foxtrot Farm Folks,
I’m an American, European-trained chef (3 star restaurants: NYC, Princeton, Woodstock and others) and former instructor at The Cordon Bleu, who now lives in Charlotte, since that’s where my grandkids live. I’m delighted to learn of a true, local, farm-raised alternative to the shrink-wrapped, gamy New Zealand lamb one sees everywhere (including Whole Foods!) I look forward to visiting the farm soon, and wanted to ask if you ever make your processed (Frenched) racks of lamb available anywhere else than the farm, such as any regional Farmer’s Markets? There are regular Farmer’s Markets near me in Matthews, Mint Hill, off Billy Graham Parkway and smaller, produce only as well. If not, I’ll be happy to make the trip one of these Sunday afternoons. Thanks!
July 2, 2017 at 7:50 am
Hello Chef! We look forward to your visit and talking recipes with you!
We don’t sell at any farmer’s markets, although we could since our meat is USDA stamped. Folks enjoy coming to the farm with their coolers to stock up on our lamb and eggs, and taking a tour while they’re here to see how we raise our animals. Which LCB campus were you an instructor? We just have to meet and so please do come see us one Sunday afternoon, and bring the grandkids, too!
Deb