Hi Folks..
We first and formost raise our lambs for ourselves, but when our ewes have a few to many lambs in a year we sometimes find ourselves with a few extra that we are willing to do farm gate sales on.
We have 3 whole lambs still available for sale, we will sell half or whole lambs, this lamb was raised by their mothers till they naturally wean around the age of six to eight months, on pasture, they never had any vaccines, antibodics, they were not grain finished.
They went to a small family run local provincal approved butcher, and they are cut in a tradional cut, one pds packages or four to six lamb chops, roasts, legs of lamb, lamb ground meat etc
Despite the increased costs in hay, hauling and processing costs, I have not raised my price on them per pd, its the same as last year.
Select limited amount of yearling grass-fed beef and Large Black Pork is also available, I am willing to mix and match a bit of all three if folks are interested in that combo.
Write me in the comments and I will get back to you and answer any questions.. I would be happy to help you find ways to use the different cuts of meat, please check out the recipe area of the blog for many ways to prepare your lamb.
Support a small local farmer.. Enjoy fresh local ontario lamb..
Just another Day on the Farm 
If we could find a way to get it, i would totally be into this. Might have to put on my thinking cap…
Check your email for a private response.. where there is a will there is a way..
I would love some details on half a lamb… cuts available, price, etc. 🙂
Check your email for a full reply to all your questions,
However here is a good overview on the lamb cut details for anyone else that wants to read about it..
Last year our whole cut and wrapped lamb weights averaged in the low 30’s, so you would be looking at around 14 to 16 pds for a half lamb.
The lambs are tradional cut (other then the shoulder, I will get back to that) and half a lamb would give you, a leg of lamb (full roasting leg with bone in), A good amount of chops, both the Loin Chops which are ideal for BBQ and the Rib Chops, which I perfer to roast or slow roast,and a limited number of shoulder chops.
You will get Ground meat at around a 10 percent fat (if you are making meatballs or meatloaf, its good on its own, if you are going to fry it up as ground meat, its lean enough that you will need to add a little something to it to start it) Its a good meet in the middle, not to lean and not to fatty. Speaking of Fatty, the ask for the fat to be left on, you can trim it off and render if you would like, or you can leave it on when roasting the leg whole and use a drip pan under it for extra tender moist meat.
You will also get stew meat.. now normally with a tradional cut, you would also get either a bone in or boneless rolled shoulder roast, but that is the one cut that no ones seems to like and everyone always asks if there was a way to get a bit more stew or humburger, so now I get the shoulder done into one extra pd of stew and the rest into mince.
The neck is done into mince as well, but if you want to order ahead next time, I can get the neck left whole or cut for soap etc.
This year I asked for the bellies back on all the lambs so there would be one Belly flap to make lamb bacon with if you are interested in it.
There are a number of meaty bones for making bone broth with.
Organs that I get back are typically heart, liver and kidney’s, most of the time most folks don’t want them, and so even in half orders I can typically provide them to a person that does want them (otherwise, I enjoy them myself :))
The stew and hamburger is done into one pd packages, and typically on the smaller loin chops, there is six per package, and on the bigger shoulder or rib chops there are four per package.
I would be interested in some price details as well. 🙂
Hi Sarah
Its a flat rate of eight dollars a pd, the bones are included free and are not weigh in with the cut/wrapped meat and organs if you choose to get them.
Hi
Do you have any while lambs still for sale? I am looking for one by the end of April.
Please check your email, a detailed email has been sent to you 🙂
Hello,
I’m looking for 4 rams age 6 plus months do you have this quantity.
Thank you
Osama
Hello Osama, I do have a number of intact ram lambs that would be around or just over six months of age currently, I am not sending the lambs for butcher until early nov but I am currently taking orders, please let me know if you are interested. Thank you
Hi I am a bit late to this thread lol
Are you still into selling whole lamb.
hi Arthur, I am taking reservation at this time for our coming lambing this year, I will do a update on the amount of lambs born this year.. I have nine ewes on the farm in total. We only sell farmgate lamb once a year in the fall.
This year we are also raising two pigs for pork, and I have six turkeys still available for reservation.
If you would like to be placed on my waiting list I would be happy to do so
Hi Val ,yes please put me on the reservation list for the lamb.
cheers
Arthur