About Us
Our Heritage
Anderson Ranches
Five Generations of Oregon Grass-Fed Lamb
We’re Reed and Robyn Anderson, and our family has raised sheep in the Willamette Valley for more than a hundred years. We’re the fourth generation to farm this land, and our sons, Jake and Travis, are now the fifth. Both of us were raised in sheep families, and watching our boys return to the ranch full-time feels like closing a perfect circle. This work is our history, our home, and our future.
The luscious Willamette Valley is the grass-seed capital of the world, and our family has always operated at the intersection of grass farming and sheep ranching. We are grass-seed growers and sheep people, and our ranching model reflects that balance perfectly.
Our Land.
Our Grass.
Our Sheep.
Healthy lamb begins with healthy soil. Everything we do starts there.
We grow cool-season grasses and legumes originally native to England — the exact same climate that shaped the Suffolk, Hampshire, Coopworth, and Dorset sheep breeds we raise. Because our environment and our genetics match so closely, our animals thrive naturally on open pasture, without grain, without hay, and without synthetic inputs.
We use the sheep to harvest our grasses in the winter, and then harvest grass seed from those same fields in the summer. Nothing goes to waste — offal, wool, grass-seed, straw, and screening materials become compost or other useful products that feed the soil again. Every season, the land gets healthier, not depleted.
Our sheep are 100% free-range and grow entirely on grass and forage. We don’t need to use grain, confinement, growth hormones, or preventive antibiotics, because our environment — and our management — make that unnecessary.
Stress affects meat quality, so we go out of our way to eliminate it. Our animals breed naturally, graze naturally, and move naturally. They are never subjected to unnatural environments or high-stress handling. A calm animal produces cleaner, more flavorful meat — and that philosophy shapes everything we do.
Raised the Way Nature Intended
Control From Pasture to Plate
For decades, the only step we didn’t control was the processing. That bottleneck limited our growth — so in 2013, we built the Kalapooia Valley Grass-Fed Processing Facility, right here on our farm.
Now we oversee every step:
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how our animals live
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how they’re handled
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how they’re processed
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how the final cuts reach chefs and customers
This full-circle approach lets us maintain consistent quality 52 weeks a year — same breed, same size, same flavor, same premium standards.
We’ve spent five generations selectively breeding for flavor, tenderness, and hardiness. Today, chefs across Oregon — and across the country — seek out our lamb for its mild, clean, distinctly Oregon flavor.
As Chef Sean from Marché puts it:
“People who think they don’t like lamb — this stuff changes their mind completely.”
We don’t chase trends, we don’t outsource marketing, and we don’t mass-produce. Everything grows by word of mouth, chef to chef, customer to customer.
People recognize Anderson Ranch lamb because it simply tastes the way lamb should.
Flavor That Speaks for Itself
What Matters Most to Us
This isn’t just a business. It’s a family story — one built over a century of soil, pasture, and perseverance. We care deeply about how our lamb is raised, how our land is treated, and how our customers experience our product.
We want people to know that:
✔ We are sincere about what we do
✔ We are conscientious about how we ranch
✔ We are proud of the lamb we produce
✔ And we are grateful for every customer who trusts us
After five generations, our mission is still simple:
Raise healthy sheep on healthy land, and share exceptional Oregon lamb with people who appreciate real food.