About Us

Our Team


sueSue is the founder of Kelowna Free Graze Lamb. She manages the pastures, livestock, meat processing and marketing of meat and wool.



markMark welcomes visitors to his beautiful Arts and Crafts style 1909 guest house on the farm.  He was instrumental in the construction on the meat shop, and is an all-round creative force around the farm.  See his lovely hand- tanned sheepskins on the Wool Products page.


eveEve, a 2010 grad in Fiber Arts from the Kootenay School of Art, makes wonderful felted creations from the farm’s wool. She is now living and working in Victoria as the bedding plant manager of Gardenworks.



jonJon, our website designer, also has a special talent for photography. Check out the gallery to see some of his photos from around the farm. He is currently studying for an MBA at Oxford.




Farm History

Sue first saw this land in 1988, and she fell in love with the open grasslands, the giant fir trees on the hilltop, the little brooks banked with wild rose, red osier dogwood, and willow. She imagined grazing sheep.

A neighbor who grew up here in the 1930’s showed us a photo of himself on horseback herding cattle on “The Ranch.” In the 1950’s dairy cows grazed the fields and were milked in a wooden barn with a milk room insulated with sawdust. But by 1988 the farm had been without livestock for years, and a real estate company was promoting it as a potential golf course.

It has taken many years of hard work to restore the pastures and to build fencing, a lambing shed, and more recently, a meat shop on the site of the old dairy barn. The first sheep with their guardian donkey Renee arrived in 1993 and the ewes have been selected over many generations for hardiness, productivity, and quality meat and wool.

In 1996 Sue’s brother Mark and his wife and four children moved into a 1909 heritage house which they had relocated from downtown Kelowna to the farm. Mark has restored this lovely Arts and Crafts style farmhouse and now operates it as a country inn.

Faced with new provincial meat regulations in 2007, Mark and Sue decided to build a combination abattoir, butcher shop and retail store on the farm to avoid transporting livestock and to retain control over meat processing. Since construction was completed, the facility has been operating as a fully licensed provincial abattoir offering custom processing services to other farmers as well as processing our own lamb and sausage.

Preserving farmland and farming is necessary not only for our health but also for the health of our communities. We at Kelowna Free Graze Lamb are happy and proud to help build towards a better future with the support from our community. Many thanks to our customers for supporting local, healthful food.