Whole Lamb – $10lb Hanging Weight – Available in JULY 2019
We sell Whole and Half Lamb by pre-order only. If you would like including in the mail out, please subscribe to our newsletter.
LEARN MORE ABOUT BUYING LAMB HERE
How much meat do I get for a whole lamb?
Each lamb weighs between 30-40lbs hanging weight. Hanging weight is how much the animal weighs minus the head and internal organs. On average once the lamb is fully processed you will end up with 50% of the hanging weight – between 22-30lbs of lamb cuts.
The actual amount of meat varies depending on the cuts you select. We always recommend keeping all the bones and internal organs. They are great for bone broths, making sausage and pate, and so many other things.
How do I select my cuts?
After you make your payment we will sent you a link to an on-line form. This form makes it easy to select which cuts of meat you’d like for side 1, and side 2.
Our lamb can be picked up at the farm in Ayton. For an extra fee we are able to deliver other areas as well. Contact us for more delivery information.
How Much Meat Do I Need?
Often we are asked how big a piece of lamb do I need for a meal? A good rule of thumb is that for a boneless cut, allow a 1/2lb or 225g a person, for a bone-in cut, 3/4lb or 340g a person.
Below is a general guide from MacBeth’s Butcher in Scotland.
|Boneless Meat||Number of People||Bone in meat|
|1lb / 0.45kg||2 – 3|
|2lb / 0.91kg||4 – 5||3lb / 1.36kg|
|3lb / 1.36kg||6 – 7||4lb / 1.82kg|
|4lb / 1.82kg||8 – 9||6lb / 2.73kg|
|5lb / 2.27kg||10 – 11||7lb / 3.18kg|
|6lb / 2.73kg||12 – 13||8lb / 3.64kg|
|7lb / 3.18kg||14 – 15||10lb / 4.54kg|
|8lb / 3.64kg||16 – 17||12lb / 5.44kg|
|9lb / 4.08kg||18 – 19||14lb / 6.35kg|
|10lb / 4.54kg||20 – 21||16lb / 7.25kg|
|11lb / 4.98kg||22 – 23||18lb / 8.16kg|
|12lb / 5.44kg||24 +||20lb / 9.07kg|
Lamb is one of the most delicious, and easiest meats to prepare. Our lamb is 100% grass fed. Lambs get to socialize with each other and their larger flock.
Being entirely grass-fed, our lambs grow a little slower meaning our lambs are a little older and weaned by their Mums when they go in for harvest.This lowers the stress on everyone from being separated from the flock as they are mature enough to be on their own. They grow, and develop throughout the spring, summer, and even into autumn, eating many different species of grasses, legumes, and trees. All these different plants help to flavour their meat, and keep them healthy. When the grass is growing the flock gets moved regularly to new pasture, always grazing the freshest, most nutrient dense plants.
Being a diversified sheep farm that breeds for milk, wool, and meat, the breeds we have are known for doing well on grass. These “primitive” breeds are known for their hardiness, mothering ability, wool quality, and the flavour of their meat. We seek a multi-purpose, balance flock that does best for the weather and soil conditions that Ontario has. We feel it is the essence of the breeds we have chosen that makes our lamb taste so good. Because our sheep are raised for meat, wool, and milk, they aren’t pushed to grow too fast and gain weight before they are supposed to.
On harvest day we bring a group of lambs in first thing in the morning. This means our lambs are taken in first, preventing the stress of waiting. Later in the day we return to pick up the pelts. The pelts are then brought home and prepared to go to the tannery.
Our goal is to raise happy healthy sheep!