Connell Farm Inc.
Your Local Butcher Shop
providing fresh sustainably-raised and nutritious meat through wholesale and direct sales to a broad base of consumers
Connell Farm Inc.
Access to fresh local food
Danielle and Mark Connell established the farm in 2021 through the support of the NB provincial government for the purpose of expanding local meat production and processing. Queens County has always been home to the Connells, and their farming roots run deep. Giving back to the community, having an open-door policy and volunteering are core values of Connell Farm.
Connell Farm Inc.
The Farm and Butcher Shop
The herd of 100 sheep is made up of many breeds, producing lambs year-round. With 6 barns and 45 acres of hayfield, there’s never a dull moment on this farm. The butcher shop (abattoir) processes 2 lambs each week and creates value-add pork products to compliment their lamb offerings. Their hardwood smoked bacon is a highly sought-after market item, earning a reputation that’s second to none.
Connell Farm Inc.
Visit Us at the
Fredericton Farmer's market
Fredericton Boyce Farmer’s Market, 665 George Street
The Future is Bright
Here on the farm we’re entering a phase of accelerated growth; of our herd, our services, and our product offerings. This fall, we’re processing wild game (deer and moose) and are providing butchering services to local hobby farmers who have worked so hard to raise their own meat for the winter. Good things are growing on Connell Farm!
Connell Farm Inc.
What People Say
About Us
Roberta and Keith Mackenzie Gagetown had your lamb roast for dinner at noon. I could not stop remarking how tender and delicious it was and still is. Another good meal to come with Roberta’s grave fresh veggies and netted gem potatoes. Best meal in ages. Was up at 6 am making pickles and banana breads and Chardonnay mustard so a dinner and Time to sit down was amazing. Thanks for your caring hearts.
Roberta
“Last night we had the privilege of sampling a leg of lamb from Connell Farm.
This lamb was about 6 month old and had been processed about 10 days ago. Seasoned with fresh rosemary, thyme and garlic, our lamb was roasted for about 1-1/2 hrs in a Weber coal fired BBQ to 135°F and allowed to rest for about 30 min.
To be clear, we had assembled an extraordinary tast testing crew - 3 from Down Under - 2 Aussies and 1 Kiwi - and one from Sweden, with a combined lamb eating experience of over 200 years. Yes, an official international team of lamb eating connoisseurs!!
The verdict was unanimous with comments ranging from "the best lamb ever" to "that was a life altering experience". In a nutshell - your lamb was fabulously tasty and beautifully tender.
Thank you Danielle and team and congratulations - all your hard work has paid off!! Your lamb came through with flying colours - we will be back for more in the near future.
NB The mint jelly was a nice touch.
This lamb was about 6 month old and had been processed about 10 days ago. Seasoned with fresh rosemary, thyme and garlic, our lamb was roasted for about 1-1/2 hrs in a Weber coal fired BBQ to 135°F and allowed to rest for about 30 min.
To be clear, we had assembled an extraordinary tast testing crew - 3 from Down Under - 2 Aussies and 1 Kiwi - and one from Sweden, with a combined lamb eating experience of over 200 years. Yes, an official international team of lamb eating connoisseurs!!
The verdict was unanimous with comments ranging from "the best lamb ever" to "that was a life altering experience". In a nutshell - your lamb was fabulously tasty and beautifully tender.
Thank you Danielle and team and congratulations - all your hard work has paid off!! Your lamb came through with flying colours - we will be back for more in the near future.
NB The mint jelly was a nice touch.
Tom H.
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