Grass- Fed Lamb

“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
Liver$15/lb
Heart$15/lb
Kidney$5/lb
Bones (not vacuum-sealed)$6/lb
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