Lamb
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 lamb is $100. If you so choose you can pay for the whole lamb up front.
The lambs are sold in three sizes: small lamb are 25 lb to 35 lb hang-weight, medium lambs are between 35 lb and 45 lb hang-weight and large lambs are 45+ lb hang-weight. We will do our best to honor the size you choose but it is always a bit of a guessing game how many of each size we will have.
We will let you know when we have received your information and your deposit to confirm that you have a lamb reserved. As butchering time gets closer we will 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 we will provide them with your cutting instructions. This insures that the butcher knows exactly how you want your cuts to turn out. Once the your meat is done, you will be contacted to set up a time for your lamb delivery!
How much does it cost?
Small lambs are $450, Medium lambs are $500 and the large lambs are $550. The processing is included in the price.
Free delivery within an hour of the North Fork and Roaring Fork Valleys and in Metro Denver. If you’re 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?
HANG-WEIGHT IS NOT THE SAME AS FINAL WEIGHT!
How much meat will end up in your freezer is a hard 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.