About us

For over a hundred years, domestic lambs have grazed the mountains and valleys of Utah . The Gillmor family has been in the sheep business for over three generations. Many of the traditional ways of raising sheep have not changed over this time. Fresh air, clean water, and wholesome forage make the best lamb. Utah terrain grows some of the best tasting lamb in the world, but most of the lamb raised in Utah leaves the state, going to markets on the east and west coasts. In 2001, Jamie and Linda Gillmor, owners of Morgan Valley Lamb began marketing their naturally raised lambs to local high end restaurants and quality supermarkets in Salt Lake City and surrounding areas.