Lamb

We have lambs and they are going to the butcher on January 17, 2025

Cost is $7.65 per pound hanging weight , buyer pays processing fees. A nonrefundable deposit of $125 is required to hold your lamb.

A lot of people aren’t sure what live weight they need, or want to specify lamb by age instead. But, if you specify you want a six-month old lamb, you could wind up with a 90 pound lamb, or a 30 pound lamb. There are many variables that influence how fast a lamb grows- its mother’s age and milk quality and quantity, whether its’s a single, twin or triplet, whether it’s a ewe, wether or a ram, what it’s eating and much more.

A lamb that weighs 100 pounds when it is alive and walking around the pasture will have  hanging weight of about 52-58 pounds.   Hanging weight is what they weigh after they are killed, bled, skinned and gutted.  The resulting hanging weight typically ranges between 52-58% of the live weight.  If the meat hangs in a cooler for a day or two, there will be some “shrink” or weight loss from water evaporation.  Then, once the frame is cut up into primals or retail cuts by you or the butcher, there will be some weight loss from the removal of fat and bone.

The final yield is typically 75% of the hanging weight, so you bring home about 39-44 pounds of meat in the freezer. This results in a small chest cooler full of meat that can fit in an above-the-fridge style freezer.

Note that weight ranges are specified here, because there is always some variation in nature. Two 90 lb lambs may yield differently, varying by five pounds or more in hanging weight.  Looking at, or even physically examining lambs doesn’t always predict which one will hang at a better weight. 

Let's Talk Money

If your lamb hangs at 55 pounds you will pay me 55x$7.65=$420.75

Processing last year (2024) was $.72 per pound and $75.00 kill and cool fee.  $.72*55=$39.60+$75=$114.60

Total for your grass-fed, non-GMO, chemical free, pasture raised lamb delivered to your door is: $535.35

Your Lamb, Your Cuts!

The butcher will call you for cutting instructions