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Whole lamb, hogett and sheep.
Whole lambs, hogett and sheep are are available seasonally to
stock your freezer. Below are some of our customers favorite ways to
process a whole lamb. We will be happy to speak with you regarding
all the available options, this is especially helpful the first time you
order a whole lamb. By custom processing a whole lamb, you save money and
can select the way your meat is cut and packaged. Price includes delivering
your live lamb to the processor. We will contact you with processing dates
and delivery options.
Circle the cutting method desired or include
your own cutting instructions for the processor.
Standard lamb -
The lamb is processed into 4 leg roasts (legs cut in half), 4 shoulder
roasts, (shoulders cut in half), rib chops, loin chops, short ribs and
ground. If you prefer more ground and fewer roasts indicate number of roasts
to put into ground ______. If you prefer more chops and fewer roasts,
indicate number of roasts to cut into chops _____. You can use leg or
shoulder for chops, leg chops are larger.
Classic lamb -
Cuts used in classic lamb dishes - 2 whole legs of lamb (shank off), 2
square cut shoulder roast, 4 whole shanks (front and rear shanks), 2 sides
of spare ribs, 2 loin roasts and some ground meat.
Chop lamb - If
you love chops, you can have a whole lamb processed into chops, ribs and a
some ground lamb. Shoulder chops, leg chops (leg steaks), loin chops and
sliced shanks. The ribs can be left as ribs or added to the ground lamb
portion.
Boneless and ground lamb -
The lamb is processed into ground lamb and boneless meat
(stew chunks/cubes). The norm is one pound packages, but you can have more
per package if you desire. The ground can be as lean as you like, but
remember your lamb is 100% grass-fed and has only grass-fed fat on it. If
you have the ground made extra lean, you may have to add fat while cooking
it. Most prefer 80/20 and drain off any fat they consider excess.
Hobby chef or pit boss special -
For those home chefs, grillers and butchers out there,
we can simply cut your lamb in half or quarters. This gives you large
sections of lamb with which to work. These larger cuts can also be smoked
if you so desire.
Suckling lamb -
Suckling lamb is slaughtered at no more than 8 weeks of age.
It weighs 12 to 15 pounds and usually roasted whole. Very seasonal.
Some additional options to consider -
Ground lamb - A lamb processes out very efficiently with little waste or
trimmings. This means there is an average of 5 pounds ground meat from a
whole lamb unless you select additional cuts to be placed into ground.
Sausage - $1.00 per pound extra, 20
pound minimum, per type (sage breakfast sausage, hickory smoked, summer
sausage). Our processor will make 100% lamb sausage (no pork fat). Indicate
type and pounds of sausage
________________________________________________________________-
Organ meats - Let us know if you want
the heart, liver and kidneys. Yes/No
Bones - Let us know if you want the
bones (from any boneless cuts). Yes/No
Complete and mail with your check to the farm -
$75.00 deposit required, remainder due at pickup. Good Earth Farm 8629 FM 272 Celeste Texas 75423
I am ordering a _____ Spring (heavy)
$225.00 lamb available April and later
____ Fall (light) $185.00 available Dec./Jan.
___ Suckling lamb $125.00 available June/July
____ Hogett $285.00 (when available)
Name:
Date:
Address:
Phone and Email:
Indicate pickup method : _____ I will pickup at the
farm ___ I will pickup at the processor ____ I will pickup
at the McKinney Farmer's Market ____ I need other arrangements, if
possible, such as __________________________________
If you need more information
on what lamb cuts are and how to use them
click
here. You will also find many lamb recipes out there on the web !
If you need to purchase a live lamb, click
here.
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