Kevin Gersh had been searching for a lifelong legacy ranch for nearly three years. After moving from New York to Utah and settling in Kamas, he began exploring properties across Utah and Montana—until he discovered a stunning ranch in Helper, Utah.
Not long after moving in, Kevin met his neighbor, Nick Stamatakis, a third-generation sheep farmer whose family once owned the very ranch Kevin had purchased, along with much of the land surrounding it. Nick introduced Kevin to the world of herding and lamb production, and what began as a simple favor soon evolved into a full-fledged passion project.
The Stamatakis family has been raising sheep in Utah for more than 100 years. It all started in 1917 when Nick’s great-grandfather immigrated from Greece to work in the coal mines. At the time, horses were considered more valuable than people, and he was charged with their care. When one of the horses died, he lost his job and had to find another way to support his family. Drawing on what he knew best, he turned to raising sheep—a trade from his homeland—and began a family tradition that continues today.
Now, three generations later, the Stamatakis family operates 58,000 acres near Price, Utah, with 1,800 Rambouillet ewes. Their focus on sustainable grazing and preserving the same land their ancestors tended remains central to everything they do.
One afternoon, Nick approached Kevin with a simple request: could his sheep drink from Kevin’s ponds while being moved between pastures? The previous landowner had declined, but Kevin didn’t see any harm in helping. He agreed—on two conditions. First, that he could join Nick and his crew to help push the sheep across the land, and second, that his two young sons could witness a lamb being harvested to understand where real food comes from.
At 5 a.m. one crisp morning, Kevin saddled up his horse and joined Nick as thousands of sheep moved across the rolling hills under a rising Utah sun. It was a breathtaking sight and the beginning of something much larger than either of them expected. Later, Nick fulfilled the second condition by teaching Kevin and his boys how to butcher a lamb. Together they went through the entire process—cutting, skinning, and preparing the meat—a hands-on experience that reconnected the family to the land and its harvest.
During that time, Kevin asked, “What do you sell these for?”
Nick replied, “About $1.80 a pound.”
He went on to explain how large buyers and processors controlled the market, leaving small farmers with little profit. By the time the lamb reaches the store, it’s selling for large profits that the farmers never see. That imbalance struck a chord with Kevin.
Passionate about the quality of the lamb, the integrity of the land, and the opportunity to make a difference, Kevin called his significant other, Sophie Jones — an entrepreneur herself and said, “I think we can really build something here.”
Together, the three of them — Nick, the generational sheep farmer; Kevin, the business visionary; and Sophie, the head of sales and business development — began shaping a new way to bring premium lamb directly to homes and restaurants across America.
After months of testing cuts, refining packaging, and researching sustainable models, High Elevation Lamb was born — lamb raised at 9,000 feet and delivered from the mountain to your table.
In an industry where most meat passes through multiple hands, High Elevation Lamb stands apart—bridging the gap between ranch and consumer with authenticity, quality, limited supply, and transparency. Every cut is thoughtfully raised, harvested, and delivered with respect for both the land and the lamb—so you can enjoy the lamb you love, knowing it was cared for every step of the way.
