Sukey Jamison

Sukey and her husband, John, own and operate Jamison Farm and Jamison Packing in Latrobe, Pennsylvania. The Jamisons picturesque 210-acre farm produces some 3,000 lambs annually, which are destined for great cooks at home and the finest chefs and restaurants in the world. In 1985, the Jamisons started a retail mail order business to sell their lamb to home cooks.

By the late 1980’s, they began selling their lamb to some of the best chefs in the country. Today, these star chefs include New York City’s Eric Ripert of Le Bernardin and Dan Barber of Blue Hill Farm, D.C.’s Peter Pastan of Obelisk and Etto, and Michael Costa of Zaytinya, as well as Frank Stitt of Highlands Bar and Grill in Birmingham, and Anne Quatrano of Bacchanalia in Atlanta. Using their chef/farmer connection, the Jamisons learned what specs were needed by chefs to provide them with best lamb possible.