Fall Lamb (October 2026)
This deposit reserves the animal for you! Payment in full will be due at time of harvest. Depsits are non-refunable.
My lambs are grass fed, and rotationally grazed for their health, your health (link to scienfically proven benefits of grass-fed for health) and the health of the fields. I value the lives and wellbeing or each animal, regardless of if they are to be sent to the table or kept on the farm. I guarantee humane treatment and quality of life. Slaughter happens on farm allowing for a low stress environment. A whole lamb will fit a regular kitchen freezer (no need for chest freezer!), and comes professionally butchered.
The lambs we raise heritage breeds, and tend to have a hanging weight of 30-45 pounds. I am currently taking reservations for lambs that will be harvested in October and November of 2026.
Cost:
$15.50/lb hanging weight (weight of animal after it has been slaughtered and gutted)
Our lambs usually hang 35-50/lbs This means you can expect a lamb to cost $542.50- $775. These prices will vary depending on the size of the lamb.
These prices per pound include the cost of the slaughter ($115) and Butcher ($80) to be paid to professional slaughter and butcher company respectively
I offer sliding-scale prices per pound of $12-22/lb. To get the farms needs met, I need to make $15.50/lb. If you can afford to pay more, you are paying for someone to have access to nutritious quality food who otherwise couldn't afford it. If you cannot afford $15.50/lb, feel free to pay on the lower end of the sliding-scale.
We ask for a $150 deposit to reserve your whole animal, which will come out of end cost.
What to expect:
Lamb harvest starts in the beggining of October and are usually over by the end of October. Each week we will harvest a group of lambs. Once I find out exact dates I will contact you and inform you of when I be ready to pick up your lamb. I use Gibson's Meat locally to professionally butcher the lambs. Lambs will be cut according to the following cut list unless you would like yours cut differently. If you want your lamb cut differently, that can be arranged at no extra charge by calling the butcher within two days of your lamb arriving in the shop. The butchered meat is usually ready to be picked up about a week after slaughter.
A whole lamb will fit into the average freezer, or small cooler. You do not need a chest freezer!
Classic Cuts:
-Shoulders: One roast and the other into steaks (2 per pack)
-Legs: One roast and the other into ground
-Ribs will be cut into half racks
-Chops will be 4 to a pack (separate from ribs)
-Shanks will be four per pack
-Trimmings will be made into ground
-Soup bones
Don't know how to cook lamb? Free recipe books and cooking sheets provided with each order!
Reciving your lamb:
Once the lamb has been professionally butchered and frozen, we can arrange pickup from the butcher shop or farm.