Organic Pastured Sheep
From grass to your table! 🙂 We have partnered with a local farmer to provide you with chemical & hormone-free, local 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.
100 lb live weight lamb & custom processing for $399.00
(if you are looking for a cheaper option, let us know, we can source you some cheaper options that would be more conventional)
$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:
We estimate that we will have lambs ready by the late FALL of 2020. Call to place your order.
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. 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)
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.