Local, Lean, Pasture Raised, Our Farm to Your Freezer
Place your order now for this year's lamb.
Pasture raised, grass fed lamb- simply the finest lamb meat you will ever eat. Our lambs are hormone and antibiotic free, raised locally and rotationally grazed on our pastures.
Our meat lambs are sold in advance with a $100 deposit ($50 for half lamb). Our lambs will be $5.00/lb. hanging/carcus weight plus processing. The average live weight is usually between 100 and 110 lbs. Please contact us to be placed on our list. Delivery to processor is in November, but an earlier processing date may be arranged.
Final payment is due at pickup from processor ($5.00/lb hanging weight + processing - deposit)
Order / Deposit
Deposit for half lamb is $50.
Deposit for whole lamb is $100
(quantity of 2 when placing a paypal deposit for a whole lamb)
Raising Grassfed Lamb
Our flock is housed outside with access to shelter year round, except during lambing when the ewes lamb in the barn. Once all the lambs are born, the flock moves back out on pasture. We rotate pasture to ensure the freshest, most nutritious grazing. When the lambs are between 60 and 90 days of age and eating well on their own, it is time for them to move to their own pastures. By fall most have reached market weight and have left the farm for processing.
2010 - present
Frequent Questions
Q. How much meat is in a lamb?
A: Our lambs dress out at + - 50 lbs hanging weight with a packaged (cut and wrapped) weight of about 70% of the hanging weight
Q. What is the difference between live weight, hanging weight, and cut and wrapped weight?
A. Live weight is self explanatory. Hanging weight is the weight of the hanging carcass after slaughter with the skin, entrails, head and feet removed. Cut and wrapped weight is cut and packaged meat where it is deboned as necessary or desired. The greatest loss is between live weight and hanging weight and we absorb that loss, not our clients.
Q. Why are prices not for cut and wrapped lamb?
A. In order to give our clients the greatest flexibility in the cuts available to them we use hanging weight as our baseline. The cut and wrap weight can change dramatically depending on the cut especially for boneless cuts. Charging for hanging weight standardizes the price.
Q. When is the lamb available?
A. Lamb will be available in around October with most processed in November.
Q. When should I order?
A. Reserve your lamb now for the fall Our lambs have sold out for the last three years.
2010 - present