Grass-fed Sheep

Call & get your name in for the next group of lambs!

Now selling GOATS!
The price is projected to be $4.69 per lb. live weight. Of course, this includes the goat & the processing. Get your name in before they are all spoken for. 🙂

The Deal:

From grass to your table! 🙂 We have partnered with a local farmer to provide you with chemical & hormone-free, local, grass-fed-sheep raised right here in Casey County KY. What’s more we have put together a deal for you. Rather than you tracking down the farmer, negotiating the price, booking a harvest date, hauling the lamb, and figuring out your processing cost, we have done the heavy lifting for you. We take care of all the above, you just place your order, and when it is finished come pick up your meat.

The Pricing:

$4.39 per lb live weight – that includes the animal itself AND the processing cost.
So for example that would be:
100 lb live weight lamb & custom processing for $439.00
75 lbs live weight lamb & custom processing for $329.25

(if you are looking for a cheaper option, let us know, we can source you some cheaper options that would fed with some grain) $4.29 per lb. live weight. let us know if you are interested.

$100 deposit required at time of order, the balance is due at pick up. Orders and down payment can be done on the phone, or by coming into our Shop.

The Time frame:

As you might expect, the time from order to pick up can vary greatly depending on supply and demand. Call to get your order the line up for these pasture raised lambs.

How to order:

Give us a call & let us know you want one of our sheep/ lambs, or you can come to our butcher-shop and talk to us in person. (we usually have plenty of samples out, so bring your appetite)

How they are raised

These lambs are raised on an organic farm (not certified organic – just actually organic). They have access to the fields and meadows and are regularly accessing fresh grass by means of rotational grazing. They may get hand-fulls of grain from time to time to make them friendly and tame to the farmer. The farmer is conscientious about treating these lambs humanely. (and if you like the fence in the photo below, you can get built like it by contacting Zimmerman Fencing @ 606 235 0411)

Cut Sheet for your Instructions:

In order to minimize confusion, we fill out a cut sheet here in our office with the way you want your lamb processed. We can fill this cut sheet out for you over the phone or or in person here in the office. Click here to get familiar with the the BLANK CUT SHEET for lambs.

For your convenience we have provided an EXAMPLE LAMB CUT SHEET that you can look at to get an idea of what are some common cuts to request from your lamb.

What you get:

Honestly, this venture on lamb is just starting, so I will have to rely on the expertise of others for the moment. Following is info based on what I found at blueroosterfarm.com

How much meat is on a lamb?

Hanging Weight– also known as dressed weight or carcass weight – is what you get when you remove the parts that are inedible like the hide, feet, head, some of the bones and most of the innards.

The dressing percentage for most lambs is about 54%.  A 100 lb. lamb will have a hanging weight or dressed weight of approx. 54lbs.

Is that how much I take home?

No. You take home the finished cuts or “yield”. The percentage of the hanging weight that remains is called the “yield” and is generally between 55% – 70% of hanging weight. This percentage varies based on a number of factors including:

• Bone-in vs. boneless cuts – This will dramatically affect yield; the more boneless cuts that are made, the lower the yield.
• The amount of fat remaining on the meat cuts – The yield will vary based on how much surface fat you want us to leave on the cuts.
• A lamb that dresses at 50 lbs. will usually yield between 35- 40 lbs. of take home meat.

What sort of cuts will I get?

You can tell us how you want your lamb cut and packaged, according to your tastes and needs. Because the carcass and yield are relatively small compared to buying even a quarter beef or half a hog, your options are somewhat limited. Even so, we are happy to walk you through the process and help you determine which cuts will be most useful and give you the most yield for your money.

How much freezer space will I need for my lamb?

Plan on approximately one cubic foot of freezer space for every 15-20 pounds of meat. The interior of a milk crate is slightly more than a cubic foot. For a lamb, you will need 2 cu. Ft of freezer space. A whole, processed lamb will likely fit in the freezer that comes with your refrigerator.