Sign up to get on the waiting list any time and we will only ask for a deposit when we know we’ll have a lamb for you (usually by mid-summer.) Our lambs normally finish around the end of the year and you can normally pick up your lamb share from a local processor in winter or early spring.
How it works
We typically start processing the year’s lambs in December. Lamb shares are generally available for pickup in late winter/early spring.
We raise sheep specifically bred for meat, which thrive in our local climate. They shed their wool naturally each year without shearing.
Our price for whole lamb shares in 2027 is $10.00 per pound of hanging weight with our growing families discount of ten percent for expectant parents or parents of minor children. $11.00 per pound at full price.
We have only a very few lambs available each year, as most of our production goes to our monthly CSA members whose subscriptions we rely on to cover ongoing farm expenses.
Weights vary, but we expect hanging weights (this is the weight of the edible parts of the lamb) for each lamb of around 40 pounds. You can keep a lot of this, but after trimming you’ll likely get around 30 pounds of lamb. You can pick up your lamb meat from a local Oregon butcher when it’s ready (about a month after processing) and you pay the butcher to cut the meat to your specifications. Butcher costs on a whole lamb depend on the weight, and for our lambs the cost is normally around $100.
We do not butcher on the farm. We are a farm, not a butcher shop. Americans generally do not understand how regulated meat processing is. If you buy meat at a supermarket, almost none of what you spend goes to any actual farmer. To obtain an Oregon State license to legally butcher meat on the farm would require several million dollars of investment. We are glad to support local independent meat processors whose services allow us to not be chained to the sale barn and the mega-processing monopolies. Please tell the Oregon legislature that you would like the state to support small, independent meat processors as well.
Our lambs are born outdoors on pasture in the spring. We do not spray the pasture with any chemical agents. We keep the lambs with the ewes for several months (late weaning). We do not dock tails as there is no need to do so for these sheep in our climate. We do use anthelmintic agents on a case-by-case basis to keep the ewes healthy, but we don’t use chemicals or medications on the lambs themselves, though we will care for a sick or injured sheep as best we can, including using medications (something that happens rarely, perhaps every few years.)
Our sheep are a shedding polled Wiltshire breed and we have crossed in some Katahdin genetics. This means that our sheep do not require shearing. This can make them look a bit goofy at times, but the sheep are fine. We do not produce wool because there is no general market for American-made wool and to produce for the specialty market we would not be able to keep our sheep outdoors in natural pasture all year.
Please note: we sell full grown lambs, approaching maturity. We do not sell or process “spring” or “baby” lambs. The baby lambs get to run and play in the grass. We do not sell half lamb shares.
To reserve your order fill out the form at the bottom of this page or send us an email.
Estimated total cost for a whole lamb share
For a hanging weight of 35 pounds at a price of $10.00 per pound, you would pay us $350 for a whole lamb. Assuming butcher costs of $125 the total cost to you is $475.
Deposit
There is a $100 deposit to reserve a lamb share.