Lamb Share Deposit

Please note my fee of $10.00 per lb. is just the "farmer's cut" and the butcher’s cost will be charged separately. The butcher’s cost will depend on the hanging weight of the animal (see example table below).

• I have settled on raising Katahdin sheep. These modern breeds are “hair sheep” which means no shearing and reared only for meat. They are well suited to being raised on pasture. The meat is very flavorful and much less gamey.

• Lambs are 100% grass-fed and supplemented with organic alfalfa pellets, salt, and kelp meal.   

• Target hanging weight of 40 - 50 lb.

• Meat timing is TBD based on birth timing but plan on December - January timeframe (updates will be provided once known). I will send updates on important dates and remind you to fill out your cutting form.

• The Meating Place will process your share as you wish (https://meatingplacepdx.com/custom-cutting-instructions/). They are currently charging $60 for cutting and wrapping and other fees (see table below or here http://meatingplacepdx.com/custom-cutting/). They increase their fees at the beginning of the year, so you could see some increase in costs. 

• The Meating Place will notify you when your lamb is done and ready to be picked up from their custom cutting shop (behind their main butcher shop). Processing time is usually about 2 weeks.

• For one whole lamb you can generally figure about 25 to 30 lb. of lamb in your freezer, which will fill up half of a small refrigerator freezer