GRASS FED HERITAGE LAMB

There are lots and lots of breeds of sheep being raised throughout the world. The various breeds have many different qualities to them. Before we set out to find the right sheep breed for our farm, we had a few requirements in mind. Our sheep must be able to consume a diet of exclusively pasture and produce a top notch meat product. They also must have a gentle disposition and respond well to human interaction. 

 

After quite a bit of research, we found the St Croix sheep breed. St Croix sheep are a hair sheep breed that are native to the Virgin Islands. The qualities that make them rare and unsuitable for industrial meat production are the same qualities that make them ideal for our small farm.

 

St Croix sheep are a slow growing sheep that produce a very lean meat. In fact, these sheep do not incorporate lanolin into their meat, which is what causes some lamb meat to have that "muttony" flavor. 

 

Using intensive grazing practices, we provide our lambs with nothing but quality pasture. Our pasture, while not certified organic, has not been sprayed or chemically altered in quite some years and meets USDA organic guidelines. The result, after a year of grazing on pasture, is a delicate red meat that is out of this world!

FROM OUR PASTURE TO YOUR TABLE

Like our heritage hogs, we rely on a butcher to transform our lovely lambs into beautiful chops and roasts.

 

The processing of a lamb takes between a week and four weeks, depending on the amount of hanging time and style of cuts you desire. We don't transport our animals to the butcher, as that adds stress to the process resulting in a less-than-perfect cut of meat. We have our butcher down the animal in pasture before it knows anything is amiss.

 

The butcher then cleans the animal and transports it back to the butcher shop in a refrigerated trailer. The carcass is allowed to age for a period of time to help remove residual moisture from the meat and allowing the flavor to mature.

 

At this point, the butcher will contact you for cutting instructions.  Yup!  You get to choose how your lamb is processed... how thick do you want your chops and roasts, or would you rather have a rack of lamb? Don't worry, if this is all foreign to you, our helpful butcher will guide you through the process.

 

Once the butcher has completed your order, they will contact you to make arrangements for picking up your order.

PRICING AND AVAILABILITY

Farm Price
  • $7.00 per pound, hanging weigh

  • Deposit: $50 per lamb

 

Butcher Fee*
  • Kill, Cut and Wrap: $105

*Please note the above butcher fee reflects the price we last paid for butchering a lamb. This price may change without notice. Please contact us to validate current butcher pricing.

Availability for 2019
  • We have a couple available in the fall. Email us for details.

PRICING AND ORDERING DETAILS... EXPLAINED

Lambs are currently sold as whole animals only. Orders must be placed before we send the animal to the butcher. In most cases, a reservation is required shortly after the lamb is born (yes, we sell out that quickly!).  

 

The deposit is $50 per lamb, with the deposit going towards the final price of your order. The deposit can be paid online using all major credit cards, or if you happen to be visiting the farm, we gladly accept cash.

 

Once your lamb has arrived at the butcher, they will weigh it and provide us with the hanging weight. The hanging weight is used to calculate the farm's price for the specific animal. The butcher's price is currently set at $80 per animal, regardless of weight.

 

How does all this translate to finished meat in my freezer? 

 

Great question, and the answer varies slightly from lamb to lamb, but we can provide a pretty close estimate. We strive for each lamb to have about a 40 pound hanging weight. This can fluctuate a bit either way, but usually not by too much. Once everything has been cut, wrapped, and cured, you usually take home about 70% of the hanging weight, or about 28 pounds of grass fed lamb.

 

To calculate what you'd owe given the above example, let's do some math.

 

Farm's Price: $6.00 * 40 lbs = $240

Butcher's Price: $80

 

In the above example, your total cost for a lamb is $320.  Extending this cost out, you're looking at about $8 per pound hanging weight. 

REFERENCES AND READING

Interested in learning more about St Croix sheep?  Here's a few links to keep you busy.

 

Slow Food USA: St. Croix Sheep

 

St Croix Sheep Breeders Association