Nourish Your Loved Ones with Local, Humanely Raised Meat

Lambs start to become available in December each year. Purchase a lamb from us and we will organize custom butchery for you!

2026 Prices:

Whole Lamb - 275$ plus processing fees. Half lambs may also be available, contact us!

A 50$ deposit will be required to reserve your lamb. See below for more information and a sample cut sheet.

Did you know that the US imports more than 70% of its total lamb supply from Australia and New Zealand? It’s likely that the lamb you see in the supermarket has come from the other side of the world! Sheep raised in the US are just as delicious (more delicious?) and they support regenerative agriculture practices and farmers in our own communities.

More affordable pricing of imported lamb due to the currency exchange carries with it loss of freshness and a large carbon cost. Regenerative grazing practices for pasture raised meats like ours sequester carbon while building soil health and ecosystem resilience!

Did you know?

Lamb Ordering Information

The basic cutting for a whole lamb is listed below.  An excellent description of the cuts of lamb can be found here and a video from a butcher's perspective can be found here.

2 foreshanks and 2 hind shanks - can be left whole or added to ground lamb

Shank

2 legs - can be left whole (bone in or boneless) or cut into steaks or stew meat

Leg

2 racks - 8 ribs each - can be cut into chops (lollipops) of desired thickness or left whole

Rack

2 loins - can be cut into chops (lamb t-bones) of desired thickness, left whole as a roast, or cut for stew meat

Loin

2 shoulders - a super versatile cut that can be left whole for braising, cut into steaks of desired thickness, cut up for stew meat, or added for ground lamb

Shoulder

lamb neck, breast, and flank (belly) are typically ground along with any offcuts

Ground Lamb

If desired, heart, liver, and kidneys can be packaged.  The cuts that are typically ground can be provided whole for your own culinary creativity