Pasture-Raised Lamb

Busi­ness Matters

All ani­mals are pas­ture raised on our small farm near Esparto, Cal­i­for­nia — read on below, under "How We Roll," for details.

Whole and half lambs are avail­able for pur­chase. Please let us know if you're inter­ested in a quar­ter, and we'll do our best to pair you with another customer.

The sec­ond har­vest is com­ing up in early Feb­ru­ary 2011. Pric­ing will be bro­ken down as follows:

• Fee for the lamb itself: $6.50/pound for a half lamb, $6.00/pound for a whole**
• Har­vest fee: $15 for half/$30 for whole
• Cut and wrap/butcher's fee: $43 for half/$85 for whole

Approx­i­mate total (exact total depends on weight):

$220 for a half lamb weigh­ing 25 pounds

$415 for a whole lamb weigh­ing 50 pounds.

To reserve your whole or half lamb, click the Deposits but­ton on the right-hand side of the page.  Cus­tomers can pick up at the butcher's, or we can deliver the lamb within the Bay Area or Sacra­mento for a $10 fee.

**The total amount of edi­ble meat will be around 22 – 25 pounds for a half and 45 – 50 pounds for a whole.

How We Roll

 

The lambs are raised on pas­ture in the open air, rotat­ing to fresh pas­ture every 1 – 2 days in sum­mer.  In win­ter the lambs roam freely over a larger area of the farm (approx 3 acres at a time).  Their diet is their moth­ers' milk, pas­ture grass, and hay, sup­ple­mented with the occa­sional snack of veg­eta­bles or fresh fruit when it's Sheep Social Time.

Our farm is Tran­si­tion­ing Organic — that means we fol­low the organic prac­tices, and will receive our organic cer­ti­fi­ca­tion within the next year and a half.

Our empha­sis as ranch­ers is on gen­tle and humane treat­ment of the sheep, and good stew­ard­ship of the land they inhabit. This is our first year in business.

Here is a dia­gram of some of the cuts that are avail­able in half a lamb, plus a spread of the whole side, which should give you some idea of the scale.