Everything you need to know about buying a whole lamb<\/p>\n\n\n\n
Our lambs are typically available from late spring through early fall. We recommend placing your deposit early to secure your lamb, as we only raise a limited number each year.<\/p>\n\n\n\n
Visit our shop page, select “Whole Lamb,” and pay the $150 deposit. We’ll confirm your order and provide an estimated timeline.<\/p>\n\n\n\n
Hanging weight is the weight of the lamb after initial processing but before cutting. From hanging weight, you’ll receive approximately 65-70% as take-home packaged meat.<\/p>\n\n\n\n
A whole lamb typically yields: leg roasts, shoulder roasts, rack\/rib chops, loin chops, shanks, ground lamb, stew meat, and bones for stock. You’ll work with the butcher to customize exactly what you want.<\/p>\n\n\n\n
No problem! Our butcher partner works with first-timers all the time and can recommend a standard cut list. We’re also happy to walk you through the process.<\/p>\n\n\n\n
Plan for about 1 cubic foot per 15-20 lbs of meat. A whole lamb typically needs 2-3 cubic feet of freezer space.<\/p>\n\n\n\n
Vacuum-sealed lamb maintains excellent quality for 12-18 months in the freezer.<\/p>\n\n\n\n
Yes! Many customers split with friends or family. Coordinate on cut preferences and pickup between yourselves.<\/p>\n\n\n\n
We’re happy to help!<\/p>\n\n\n\n