“Very tender! Very tasty!” — Marsha P, Ohio
Our current lambs are what would be considered “fall lambs,” around one year of age, and bordering on what would be considered a “hogget” (1-2 years). This results in a flavor that is more developed than that of a ‘spring lamb’ (3-6 months), but still tender. They are raised entirely on grass, are processed in a USDA facility, and the cuts are vacuum-sealed for maximum freshness.
| Ground Lamb | $15/lb |
| Rib Chops | $26/lb |
| Loin Chops | $26/lb |
| Leg of Lamb (center cut) | $18/lb |
| Leg Steaks | $22/lb |
| Shoulder Roast | $16/lb |
| Rack of Lamb (frenched) | $29/lb |
| Liver | $15/lb |
| Heart | $15/lb |
| Kidney | $15/lb |
| Bones (not vacuum-sealed) | $6/lb |
sundancefarmin.com 