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.
|Leg of Lamb (center cut)||$20/lb|
|Bones (not vacuum-sealed)||$6/lb|