Coxsackie · Hudson Valley · New York
Lime Kiln is a back-to-basics family farm, raising a happy, healthy flock of White Dorper and South Down sheep — and occasionally cows. We care about good food and good farming.
Our MeatsWelcome to the farm
Our story
The background
After years spent working in the banking and insurance industries, Alessandro and Brent decided to do their part to save farms, one at a time — long before the “farm to table” movement took place.
In 2004 they acquired a property in Tuscany and established ABCheese, focusing on artisanal goat cheese production. By their tenth year, cheese making remained their primary focus.
In 2014 they expanded to the Hudson Valley, drawn by its climate, geography and proximity to major urban markets. In 2019 Brent and Alessandro decided to focus on raising sheep, choosing White Dorpers as the perfect breed for their plan.
An 18th-century complex of a stone house with a late-federal clapboard wing, wood outbuildings, a lime kiln and a cemetery. It was built in 1790 by Thomas Houghtaling and his son Peter, using on-site limestone and fieldstone.
Two barn complexes, built in the early 1800s, were carefully restored in 2015 and 2019. Both are listed in the National Registry of Historic Buildings.
The farm encompasses 414 acres across West Coxsackie and New Baltimore, in the upper Hudson Valley.
The flock
A cross between Persian and Dorset sheep — and, in our experience, the friendliest sheep we have ever worked with.
Our 250+ growing flock is selected for adaptability and excellent maternal qualities — ewes are wonderful mothers, and lambing rates of 180% can be achieved per lambing.
“Every pro was once an amateur. Every expert was once a beginner. So dream big, and start now building your flock of sheep.”
From our pastures
Lamb is a prime source of high-quality protein, vitamins and minerals.
A 3-ounce serving provides 43% of an adult male’s daily protein needs, with zero carbs and only 175 calories. And only 36% of the fat in lamb is saturated — the rest is largely unsaturated.
Reserving your lamb and beef in advance guarantees availability and lets you enjoy our meats throughout the year. Everything is picked up at the farm.
Processed, frozen and sealed. Reserve in advance for pickup at the farm.
Processed, frozen and sealed. Reserve in advance for pickup at the farm.
We also offer a variety of cuts — frozen and sealed so they keep, unopened, in your freezer for up to a year: chops, racks, roast of leg or shoulder, riblets, ground, hearts and livers.
To reserve lamb or beef, just get in touch — call (518) 350-9494 or email info@limekilnfarm.com. You can also pick up during farm hours, Saturday–Sunday, 9am–1pm and 4pm–7pm.
“We have been saving old farms for the last 30 years — both in Italy and in the United States — putting them back into production and restoring them to their original beauty.”Brent & Alessandro
Gather with us
Barn dinners
Lime Kiln Farm dinners are a unique dining experience built around fresh ingredients from our farm and from other regional farms and food producers in the area.
Served family-style, they are the kind of evening guests remember long afterward.
Weddings
Hosting your wedding in front of an enchanting farm — or inside a reclaimed barn — is a charming way to bring rustic elements into your big day.
A flexible location where you can plan your wedding and turn it into a perfect day.
Come say hello
