Looking for partnership or rental for lamb farm

Land Seeker Description

About Me:

I am an experienced livestock enthusiast looking to establish a small-scale sheep farm in Oregon, focusing on pasture-raised lamb for meat production. My primary goal is to provide high-quality, ethically sourced lamb meat to local communities through direct-to-consumer sales, online orders, and partnerships with restaurants and markets.

I have hands-on experience with animal care, slaughtering, and meat processing, ensuring humane and efficient handling of livestock. Initially, I can manage all farm operations myself, including animal husbandry, processing, and delivery. My long-term goal is to establish a self-sustaining flock, reducing reliance on outside livestock purchases.

I am 29 year old male, Turkish and currently reside in Massachusetts. I have PhD in pharmaceutics and working as a postdoctoral researcher fellow at Harvard medical school but tired of academics and want to change my path to dream farm.

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What I Am Looking For:

Acreage: Minimum 10-20 acres with pasture for rotational grazing

Location: Preferably within 1-2 hours of a major city (e.g., Portland, Eugene, Salem) for market access

Water Access: Year-round water source (well, stream, or irrigation rights)

Infrastructure: Basic fencing, barn or shelter for sheep preferred (but open to developing)

Zoning: Zoned for livestock/agriculture

Lease or Purchase: Open to lease-to-own, long-term lease, or purchase

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Why Partner with Me?

Committed to sustainable, ethical farming practices

Experience in livestock care, slaughtering, and meat processing

Plan to market products directly, ensuring profitability and community engagement

Seeking a long-term farm arrangement to grow a sustainable business

I am open to creative arrangements (lease-to-own, partnerships, shared farm spaces) and would love to discuss any available opportunities. If you have land that could be a good fit, please feel free to reach out!

Contact Information: melihzekikaya@gmail.com

What features of the property are essential?

1. Land & Pasture

Minimum 10-20 acres of usable grazing land for rotational grazing.

Well-maintained pasture with nutrient-rich soil to reduce reliance on supplemental feed.

Preferably fenced or partially fenced for livestock security.

2. Water Access

Reliable year-round water source (well, spring, or irrigation rights).

On-site private well preferred for sustainable livestock hydration.

If no well, access to clean and consistent water supply is required.

3. Infrastructure & Utilities

Electricity access for basic farm operations (lighting, heating, processing equipment).

Barns or basic livestock shelters for protection from harsh weather.

Storage structures for feed, equipment, and processed meat.

Road access suitable for livestock transportation and deliveries.

4. Zoning & Agricultural Designation

Zoned for livestock farming and meat production (no zoning restrictions against animal husbandry or processing).

Ideally classified as agricultural land for tax benefits and operational ease.

5. Soil Quality & Terrain

Well-drained soil suitable for grazing, minimizing issues with mud and erosion.

Preferably flat or gently rolling terrain to support livestock movement and grazing efficiency.

6. Optional but Beneficial Features

Irrigation structures for pasture management, if natural rainfall is insufficient.

On-site sewer or composting system for waste management.

Organic certification or history of organic practices would be an advantage but not required.

Describe your farming experience

I grow up in a village. I have experience on cattle, sheep, agriculture of grains and potatos. I have experience on backyard gardening.

Are you currently farming?

What are your short term goals for the land

1. Establishing the Farm Infrastructure (Year 1-2)

Secure a suitable land lease or purchase in Oregon (10-20 acres).

Install or improve fencing, shelter, and water access for livestock.

Set up a small-scale slaughter and processing area (if legally permitted) or partner with a local USDA-certified facility.

Develop a basic online ordering system for direct-to-consumer sales.

2. Building the Livestock Operation (Year 1-3)

Start with 40 sheep (20 for immediate sale, 20 for breeding).

Implement a rotational grazing system to optimize pasture use.

Establish a health and nutrition program for flock sustainability.

Develop supplier relationships to source additional livestock if demand exceeds supply.

3. Launching Direct Meat Sales & Market Expansion (Year 2-4)

Build a strong local customer base through online sales, farmers' markets, and direct outreach to restaurants, markets, and wholesalers.

Implement a transparent and customer-focused marketing strategy, showcasing ethical, high-quality meat production via social media and farm visits.

Offer customized meat processing options (bone-in, boneless, barbecue cuts, etc.) to differentiate from competitors.

4. Refining Operations & Business Growth (Year 3-5)

Expand breeding operations to reduce reliance on external livestock purchases.

Optimize slaughter and processing for efficiency and cost-effectiveness.

Assess opportunities for value-added products (e.g., lamb sausages, specialty cuts).

Explore subscription-based meat sales or bulk-order discounts for returning customers.

5. Assessing Future Growth & Long-Term Sustainability

Evaluate land productivity and potential expansion needs.

Determine whether to transition from leasing to ownership based on business success.

Develop strategic partnerships with local butchers, distributors, and co-op programs for scaling operations.

What are your long term goals

1. Achieving Self-Sufficiency & Expanding the Flock (Years 5-7)
Transition to a fully self-sustaining breeding operation, minimizing the need to purchase livestock externally.
Expand the flock size to support consistent year-round meat production, targeting at least 100+ sheep for a steady supply.
Implement pasture improvement strategies (rotational grazing, soil enrichment) to enhance sustainability and productivity.

2. Scaling Up Meat Processing & Distribution (Years 6-8)
Establish an on-farm USDA-certified slaughter and processing facility (if feasible) to reduce reliance on external processors.
Expand direct sales channels through increased online presence, farmer’s markets, and direct restaurant/wholesale partnerships.
Introduce value-added products (e.g., lamb sausages, pre-marinated cuts, specialty meat packages)

3. Strengthening the Business Model & Market Position (Years 7-9)
Secure long-term partnerships with restaurants, specialty markets, and local distributors.
Develop a subscription-based meat delivery model, offering bulk or monthly meat packages to regular customers.
Implement eco-friendly and sustainable practices, such as regenerative agriculture, composting, and efficient waste management.

4. Land Expansion & Permanent Ownership (Years 8-10)
Transition from leasing to owning farmland, securing a permanent location for long-term operations.
Expand the farm infrastructure with better barns, fencing, and storage facilities to support larger-scale operations.
Diversify the business by potentially integrating other livestock or complementary agricultural products.

5. Becoming a Recognized & Trusted Brand (Year 10 & Beyond)
Establish a farm as a trusted meat provider with a reputation for quality, ethical practices, and customer satisfaction.
Explore potential expansion into other states or markets where demand for high-quality, ethically raised lamb is growing.
Develop educational and community engagement initiatives, such as farm tours, workshops, and collaborations with local food movements.

Describe your housing needs

I want to have a farm at least I can stay in the beginning of my farming journey

What will you do as a farmer to ensure a safe and welcoming environment for everyone on your farm and in your community?

I am committed to fostering a safe, welcoming, and inclusive environment for all individuals, regardless of their background, culture, or beliefs.
Recognizing the diverse cultural and dietary needs of my customer base, particularly those seeking halal meat, and ensuring that all customers feel respected and valued.
Encouraging dialogue and education about ethical and sustainable farming practices that align with various cultural and dietary traditions.
Offering farm visits and open-house events, where people from different backgrounds can learn about the farming process, ask questions, and feel involved.
Using social media and online platforms to engage with diverse communities, answer questions, and build trust with customers.
When expanding the farm and hiring employees, ensuring equal opportunity employment practices that prioritize fair wages and safe working conditions.
Partnering with local businesses, restaurants, and community groups that align with ethical, inclusive business practices.
Providing educational resources on halal farming, ethical meat production, and sustainable agriculture to help inform and include all members of the community.
Hosting workshops or farm-to-table events that celebrate cultural diversity in food and cooking, inviting chefs, customers, and farmers from various backgrounds.

Ensuring a harassment-free and discrimination-free workplace for any future employees, apprentices, or visitors.
Clearly communicating farm policies regarding safety, respect, and inclusion for everyone interacting with the business.

I want the farm to be more than just a business—it should be a trusted and respected part of the community, serving as a bridge between sustainable farming and diverse cultural traditions. By prioritizing respect, transparency, and education, I aim to create a farm where everyone feels welcome, whether they are customers, partners, or visitors.