Whole Lamb
Lamb is sold at a flat rate for half/whole.
Hang weight for a whole lamb is typically around 50 lbs.
If you’re interested in reserving a HALF, please fill out the form below.
Once your lamb is reserved, please download the corresponding cut sheet and lamb-share agreement and return it to us as soon as possible.
We will arrange transportation to the butcher, and provide your cut sheet and contact information. You will be responsible for arranging pick up of finished meat. Typically it will be 1-2 weeks from the time we drop off the lambs, to when they are ready. Butcher fees ($158) are paid directly to the butcher at time of pick up.
Lamb is sold at a flat rate for half/whole.
Hang weight for a whole lamb is typically around 50 lbs.
If you’re interested in reserving a HALF, please fill out the form below.
Once your lamb is reserved, please download the corresponding cut sheet and lamb-share agreement and return it to us as soon as possible.
We will arrange transportation to the butcher, and provide your cut sheet and contact information. You will be responsible for arranging pick up of finished meat. Typically it will be 1-2 weeks from the time we drop off the lambs, to when they are ready. Butcher fees ($158) are paid directly to the butcher at time of pick up.
Lamb is sold at a flat rate for half/whole.
Hang weight for a whole lamb is typically around 50 lbs.
If you’re interested in reserving a HALF, please fill out the form below.
Once your lamb is reserved, please download the corresponding cut sheet and lamb-share agreement and return it to us as soon as possible.
We will arrange transportation to the butcher, and provide your cut sheet and contact information. You will be responsible for arranging pick up of finished meat. Typically it will be 1-2 weeks from the time we drop off the lambs, to when they are ready. Butcher fees ($158) are paid directly to the butcher at time of pick up.
For a HALF Lamb reservation:
If you’ve reserved a HALF or WHOLE, please download the following and return as soon as possible: