A $50 deposit per lamb is required to hold your order, and the balance will be due after the final weight and processing is calculated. Prices are based on $4.95/lb. lamb “rail-weight“. Your processing fees are separate and additional, and will vary greatly based on your cut and cure selections. If that sounds unfamiliar, see the info at the bottom of this page for the primer on how farm-direct herd shares work. It’s a different mode of buying meat than supermarket-style, but it’s the most economical and sustainable way to buy meat.
Whole Lamb, Customize your Cuts & Cures – $50 deposit, estimated final total cost $200 for the whole lamb, + an estimated $150 to $175 for processing
- When you get a whole lamb, you will be able to specify your own precise instructions about cutting, grinding, and curing as desired.
- You will have two separate bills, one to our farm for the animal, and one for the butcher directly for your custom processing.
- Final invoice will vary +/- $50 based on actual rail-weight of the lamb at time of processing.
FAQ | How does buying herd shares work?
If you have never bought freezer meat straight from the farm, here’s a quick primer on how farm-direct lamb shares:
- You buy the whole lamb. You pay us, as the farmer, for the animal based on it’s rail-weight, and the butcher for the processing. That means your total bill can vary based on the final weight of the animal, typically ranging from 70 to 90lbs for a whole lamb.
- You get to experience “tongue-to-tail” eating. You will get your fraction of everything a lamb yields, which includes the commonly-known cuts like lamb chops, but there are also roasts and soup bones, too.
- You will arrange a date to pick up the lamb from the butcher at any of their various Indianapolis-area locations.
- A whole lamb will rail-weight at about 50lbs, and after the unusable bone and grissel is trimmed, you will have closer to 40lbs of lamb cuts for eating. These are estimates, of course. If you’re not accustomed to buying food in bulk, please be sure you have enough freezer space to store this, as we don’t have the ability to inventory any meat.
How is the lamb raised?
This is pasture-raised lamb. We raise a breed called Katahdin, which finishes great meat on pure pasture. That means that they spend their lives with full access to the outdoors on a pasture, and plenty of fresh hay all winter. The lambs are never given any antibiotic or hormone regimens.