Join Latrobe Art Center for a special evening featuring local, fresh lamb from the Jamison Farm!

Guests will be treated to appetizers, savory lamb dishes, and dessert while taking in the natural beauty of the scenic Latrobe countryside around the Jamison Farm. BYOB.

All proceeds go towards supporting Latrobe Art Center’s operations and programs.

Cost:

$100 per person ($50 of your contribution is tax-deductible)

RSVPs required, as seating is limited to 50 guests.

To reserve your spot, contact Latrobe Art Center at 724-537-7011 or click “Register Now” below to sign up online.

About the Jamison Farm

Jamison Farm owners John and Sukey Jamison are high school sweethearts who have produced the country's best lamb over the past 40 years.

The rolling Appalachian foothills are home to John & Sukey Jamison and their flock of sheep and lambs. There the sheep and lambs frolic and nibble on bluegrass, white clover, wild flowers and seasonal grass pastures with access to freechoice haybales throughout the winter months. Their 100% natural diet and free range lifestyle yield meat that is lean, firm, tender, delicate and pink, free of hormones, antibiotics, herbicides and insecticides.

The Jamison's picturesque 210-acre farm produces some 3,000 lambs annually, which are destined for great cooks at home as well as the finest chefs and restaurants in America. Some of these superstars include Dan Barber at Blue Hill, William Telepan of Telepan and Annie Quatrano of Baccanahlia in Atlanta. 

A very talented cook herself, Sukey Jamison has created a line of hand-prepared lamb dishes, which include a Lamb Stew created in collaboration with the late, great Jean-Louis Palladin and Sukey's award-winning Lamb Pie.