Lamb deposit
Lamb: We sell our lamb direct to consumer to allow for on-farm slaughter, eliminating the stress of loading/transport for the most humane and tender result possible. The cost is $6.50/lb hanging weight plus butcher costs.
* Lamb is sold by the half. For a WHOLE LAMB please order QTY 2.
***IMPORTANT: A $50 deposit per half is required; you will be invoiced for the balance due once your lamb has been slaughtered and weighed.***
Please note that weights are approximate and cannot be guaranteed. By purchasing meat directly from a farmer you are accepting the natural variation that occurs.
Lamb: We sell our lamb direct to consumer to allow for on-farm slaughter, eliminating the stress of loading/transport for the most humane and tender result possible. The cost is $6.50/lb hanging weight plus butcher costs.
* Lamb is sold by the half. For a WHOLE LAMB please order QTY 2.
***IMPORTANT: A $50 deposit per half is required; you will be invoiced for the balance due once your lamb has been slaughtered and weighed.***
Please note that weights are approximate and cannot be guaranteed. By purchasing meat directly from a farmer you are accepting the natural variation that occurs.
Lamb: We sell our lamb direct to consumer to allow for on-farm slaughter, eliminating the stress of loading/transport for the most humane and tender result possible. The cost is $6.50/lb hanging weight plus butcher costs.
* Lamb is sold by the half. For a WHOLE LAMB please order QTY 2.
***IMPORTANT: A $50 deposit per half is required; you will be invoiced for the balance due once your lamb has been slaughtered and weighed.***
Please note that weights are approximate and cannot be guaranteed. By purchasing meat directly from a farmer you are accepting the natural variation that occurs.
How much will it cost and how much meat will I get?
Our lambs typically weigh between 35-55 lbs hanging weight (carcass with the skin, head, hooves, and internal organs removed). At $6.50/lb this is $227-$358. We can’t guarantee the exact weight but will honor requests for smaller or larger lambs. Depending on the cuts you request from the butcher you will take home ~60-70% of the hanging weight as packaged meat.
The butcher is paid separately to comply with government regulations. Our next slaughter date is in early June, and lamb should be ready a few weeks later. We will be using Sunrise Meats in Port Angeles as the butcher. They charge ~$100 pus tax for a whole lamb or $60/half (specialty cuts or sausage may be extra). We will pickup from the butcher and hold at the farm for you to pick-up at a pre-arranged time.
Example order for the butcher:
Both legs whole, one bone-in and one deboned and rolled
One shoulder as bone-in roast the other cut into chops (steaks)
As many rib and loin chops as possible
Riblets
Whole shanks, all 4
Ground neck and breast meat (if you like more ground meat ask to have some of the leg or shoulder added to the grind)
Other options are stew meat or specialty cuts like a crown roast or frenched chops. The poster from the American Lamb Board will help.
