Whole & half lambs
The sheep live out on pasture where sheep belong: grazing on the clovers, fescues, alfalfa, chicory, timothy, orchard grass, and wayward weeds of the fields. They are rotated daily, ensuring the freshest food for the sheep and least amount of stress on the soil and pastures. Our lambs are 100% grass-fed and finished. We do not use any synthetic wormers or antibiotics on the lamb that we sell.
How do I get a lamb?
To reserve a grass-fed lamb will we first need your contact information and a non-refundable deposit. The deposit will be applied to your balance, so think of it as a down payment. The deposit for a whole lamb is $100 and $50 for a half. I will let you know when I receive this information and your deposit to confirm that you have a lamb reserved. As butchering time gets closer I'll send you a cut sheet so that you can decide how you would like your meat to be processed. When the lambs go to the butcher an email with the butchers phone number will be sent out. At which point you can call the butcher and tell them your choice of cuts. This insures that the butcher knows exactly how you want your cuts to turn out. Once the lamb are processed you will be contacted to set up a time for your lamb delivery!
How much does it cost?
$6/lb hang-weight, plus a $90 butcher fee*
*(We work with Homestead Meats for processing. This does not count any additional fees for sausages or other items that are optional for customers)
Free delivery with-in an hour of the North Fork and Roaring Fork Valleys and in Metro Denver.
If your interested in a lamb and live outside of those areas please send me an email; I'm sure we can figure something out!
How much meat will I get?
Most of the lambs have a hang-weight of 35-50 lb. Any lambs that are smaller that 35 I will cut the price to $5/lb. Now how much meat will end up in your freezer is a harder question. A lot of it depends on what cuts you order but a general rule of thumb is 60%-70% of your hang-weight. If you order a lot or roasts and steaks the percentage will be higher. If you are mostly interested in ground, stew meat, and sausages the percentage will be lower.