Top 23 How Much Is A Whole Lamb Worth 28233 People Liked This Answer

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Average weight 20-25 kg @ $16.00 / kg. Cut to your liking for $16.00 per kg.Our lambs are smaller in general than the lambs used for processing for the grocery stores (ours are about 90-100 pounds live and the western lambs can be 140 pounds). The number of chops and steaks varies depending on the thickness you want. A larger framed lamb will yield bigger cuts.There are six sections of the lamb that yield edible cuts: the neck, the shoulder, the rib, the loin, the kidneys, and the leg. From those sections, the butcher can offer boneless shoulder roast, spare ribs, rack of lamb, lamb noisette, lamb breast, leg of lamb, stir fry, stew, lamb chops and merguez sausage.

Lamb Meat Prices

Whole lamb, processed	$380.00
Rack of lamb	$35.00/lb
Lamb chops (Shoulder, neck or loin chops)	$35.00/lb
Leg of lamb	$20.00/lb
Lamb breast	$16.00/lb

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4 thg 9, 2013

Whole Fresh Lamb

Approx weight lamb*	20kg- 24kg
Approx total price *	$410-$492

Contents

How much is a whole lamb in Australia?

Whole Fresh Lamb

Approx weight lamb*	20kg- 24kg
Approx total price *	$410-$492

How much is whole lamb per kilo?

Average weight 20-25 kg @ $16.00 / kg. Cut to your liking for $16.00 per kg.

How many pounds is a whole lamb?

Our lambs are smaller in general than the lambs used for processing for the grocery stores (ours are about 90-100 pounds live and the western lambs can be 140 pounds). The number of chops and steaks varies depending on the thickness you want. A larger framed lamb will yield bigger cuts.

What do you get in a whole lamb?

There are six sections of the lamb that yield edible cuts: the neck, the shoulder, the rib, the loin, the kidneys, and the leg. From those sections, the butcher can offer boneless shoulder roast, spare ribs, rack of lamb, lamb noisette, lamb breast, leg of lamb, stir fry, stew, lamb chops and merguez sausage.

How much does a whole sheep cost?

Depending on the breed, and varying on your region, ewes (adult female sheep) will cost you about $200-250, to 3-400 each.

How much is the average lamb?

In my experience, the usual price for a purebred and registered adult ewe will range from around $300 to $400. It the ewe is going to have lambs in the following few weeks or a month, you can expect to pay something on the high end of that range – closer to $400.

How much does a 6 month old lamb weigh?

Most lambs are brought to market at about 6 to 8 months old. A lamb weighs about 140 pounds and yields approximately 46 to 49 pounds of edible lean retail lamb cuts, semi-boneless. If the phrase “Spring Lamb” is on a meat label, it means the lamb was slaughtered between March and October.

How heavy are lambs when slaughtered?

The target weight is typically 16-21kg deadweight (see “Typical requirements for different markets”). Above 21kg, processors are unlikely to pay for the extra weight – so producers are essentially giving this away for free.

Can you buy half a sheep?

Choose the size of your lamb order

You can choose a whole, half or quarter lamb.

Can you buy a whole lamb?

A whole lamb will typically weigh about 44-55 lbs hanging, which means about 30-44 lbs cut and wrapped and ready for you to take home. For customers not ready to commit to a half or whole lamb, frozen cuts are available year-round at farmers markets or from the farm (email or call ahead).

When should I sell my lambs?

Lambs are usually marketed between the ages of 2 and 15 months. Two-month old lambs are sold as hot house lambs, whereas some feed lot lambs still have their milk teeth and spool joints at 14 to 15 months of age.

How old are lambs when slaughtered?

Most lambs/sheep are slaughtered at 10 weeks to 6 months, though some may be 14 months old.

Is it healthy to eat lamb?

Not only is it a rich source of high-quality protein, but it is also an outstanding source of many vitamins and minerals, including iron, zinc, and vitamin B12. Because of this, regular consumption of lamb may promote muscle growth, maintenance, and performance. In addition, it helps prevent anemia.

What do you get for 1/2 a lamb?

A half lamb / hogget box will contain: 2 leg joints (typically 1.0 – 1.2 kg) or as a single joint in the 4 person pack. 2 shoulders (typically 1.0 – 1.2 kg) or as a single joint in the 4 person pack. Rib Rack or Rib chops.

How much does a live lamb cost UK?

The average liveweight price of lambs at auction in Wales has increased steadily since the start of 2021, and has gone up again this week by 13.1p. The current price has reached 260.6p/kg, over 50p higher than the same time last year. Cull ewe average prices also increased this week by £4.60 to average £77.80/head.

How can I get cheap lamb?

Three cheap cuts of lamb you need to try

Shoulder. Despite its name, the shoulder is actually taken from the lower front of the lamb, and is an excellent alternative to the more expensive leg. …
Neck. For fans of stews and braised meats, lamb neck is an obvious choice. …
Sirloin roast.

How much does a 6 month old lamb weigh?

How heavy are lambs when slaughtered?

What is the average weight of a dressed lamb?

“The outcome is an upward revision to the average lamb carcass weight forecast for 2017, to 23kg, up from the April prediction of 22.4kg, and a 3 per cent rise from the 2016 average.”

What People Trade For a Lamb | +Giveaway | Roblox Adopt Me!

Lamb Meat Prices – Jacobs Heritage Farm

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heritage (ˈhɛrɪtɪdʒ) 1 something inherited at birth such as personal characteristics status and possessions 2 anything that has been transmitted from the past or handed down by tradition 3 the evidence of the past such as historical sites buildings and the unspoilt natural environment considered collectively as the inheritance of present-day society

Lamb Meat Prices - Jacobs Heritage Farm — Lamb Meat Prices – Jacobs Heritage Farm

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Whole Fresh Lamb

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Description

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Shipping and Receiving Information

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Looking for more recipes

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Most searched keywords: Whether you are looking for Why Is Lamb Meat So Expensive? – Family Farm Livestock Updating Lamb is one of the healthiest meats available for you to buy, since it is not factory farmed and generally raised on pasture. Lamb is…
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Lambs cost more to purchase per pound

Lambs are older than other meat animals

Lambs are not commonly raised in factory farms

Meat yield is low per lamb

Cost of lamb meat

Buy a dressed lamb

Summary

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How much is a lamb butchered and boxed worth - The Accidental Smallholder — How much is a lamb butchered and boxed worth – The Accidental Smallholder

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Lamb Meat Prices

Our fresh local market lambs are pasture-raised, healthy, happy, heritage lambs. Throughout the year we have available for purchase whole lamb, half lamb, or selected cuts. All prices listed are for the actual weight of cut and wrapped frozen lamb. If you wish to purchase a whole lamb we can accommodate special cutting instructions. Click here to choose your cuts!

Our lamb meat normally comes from 8 – 14 month old lambs. Our “lamb on-the-hoof” is the purchase of a live lamb. This is a great option for people who prefer to process their own meat.

Click here to see current availability

Lamb Meat Prices:

How to Butcher an Entire Lamb – Every Cut of Meat Explained

Transcript

My name is Justin Williams,

I’m a butcher at Harlem Shambles

and today we’re going to butcher a whole lamb

into all the cuts

that you would typically see in a butcher’s case

First off we’re going to remove the neck.

The neck is cut that would be used for stews or stocks,

not necessarily to be used on it’s own,

but it very well can be,

You can debone the entire neck,

wrap it up with some herbs,

make a very nice roast out of it,

but also if you’re making any type of soup or stock,

the neck is probably one of the first places I go to

to get as much flavor and bang for my buck.

Up next we’re going to take off the shoulder section.

The way that we’re doing it here

is to find the fifth and sixth rib

which is where we want to define

the shoulder from the ribs.

This animal weighs around 50 pounds

and we can expect just about a 100% yield.

Since we’re working with the whole animal here

every single thing on the animal,

sparing glands or anything that’s too unpalatable,

you can use for a good use

be it the bones, be it any excess fat,

any meat that’s trimmed down off of a cut

that you intend to then tie

or turn into a chop of some sort.

Up next we’re gonna focus on the rib section

by counting how many ribs

we have in the lamb in the first place.

The lamb can grow to either have

eight ribs in the rib section or nine ribs.

We got lucky this time

so somebody’s gonna get a rack with nine ribs on it.

The rib section is typically

what would be seen as a rib eye on a cow.

You get your rack of lamb, you can also get

some cuts that aren’t typically seen in many butcher’s cases

such as the lamb breast,

which is great for tying into a roast.

You also get the spare ribs

which don’t look like much on a lamb,

but I think you’ll be pleasantly surprised.

The next thing I’m doing is

I’m removing the kidneys and the kidney fat

from the loin or the saddle,

’cause if that were a horse that’s where you would sit.

Put them right to the side,

save them for that kidney pie that you’re trying to make,

or pie crust with that lamb fat.

Here I’m looking for where

the top of the sirloin bone is

in respect to the back of the saddle.

Once I find that I know I want to cut

as close as I can to that sirloin

so that my saddle section is as large as I can get it.

And then after I’m through all the bone

I then finish my cut through the other side

and I should then have my full and complete saddle.

So these are the primal cuts that you’ll get from a lamb.

You first have the neck, the shoulders, the rib,

the saddle, the kidneys and kidney fat, and the legs.

Next I’m going to break down the shoulder.

The first thing I’m going to do is

split the shoulders in half

and deal with them independently.

And we’ll first do that by sawing

right through the middle of the spine

to then have two equal halves of it.

So now that the shoulder’s split

I’ll then be taking off one of the shanks

so that we can do a boneless shoulder roast.

The shank can be treated as it’s own cut

to then be braised, it can go in a soup,

anything that’s low and slow

with a moderate amount of moisture.

Then you can end up with a really nice,

braised-down, tender cut of meat.

Lamb is different in the way that

it has a specific flavor profile to it

which lends itself to different applications

than you would normally find in beef, pork, and chicken.

Mostly that’s due to unsaturated fats

being very prevalent in the animal

which then oxidize and give themselves off,

a sort of unctuous, gamy flavor,

more so in overseas lamb

than you would see in American lamb,

but at the same time it opens up

a completely different profile

to cooking with meat in general.

So now what we’re doing is

we’re exposing the meat off of the blade bone

and riding a seam that separates, basically,

the brisket and the rest of the shoulder.

And we’re also going to trim

some of the unnecessary fat and fascia,

just to get everything nice and evenly shaped.

So right now we’re going

around and underneath the shoulder blade.

We’re trying to keep that flat iron

and that scotch tender of the lamb nice and intact.

To keep as much meat in the roast as possible

it’s best to work around the bone

and just make sure that

the tip of your knife stays on that bone,

staying very shallow and making your cuts very precise

and having the animal work around you,

not so much you working around the animal.

Moving the cut around constantly

definitely helps out in this case.

So now we’re going to do a little bit more tunneling

since there’s a bit of a pocket

where the shoulder blade then goes into the arm bone.

All you need to do is get a little bit of a quick twist

and you can pull them both out.

So we have our blade bone removed,

now we’re going to finish tunneling out

the rest of that arm bone right there.

So just a few more careful cuts

on the inside of that shoulder meat

and then we should be able to do

a quick little twist and spin

and just pop it right out.

So then we go ahead and start trimming off

some of the undesirable parts

such as this little stamp that the USDA puts on the lambs

which, that’s actually blueberry juice

that they use to stamp them.

So it’s perfectly edible,

but it’s not always the best appearance

and it may end up coloring your final product.

And then we’re going to start tying up the roast.

For tying it’s always best to start in the center

and define the tightness of the roll

that you’re trying to get

and then you work slightly from one end to another

and then fill in the gaps as you go along.

I would treat the boneless shoulder roast

as a dry roast.

Salt, pepper, quick sear on all sides,

put in a pan with aromatics and herbs

and then cook until medium rare on the inside,

deglaze the pan with ginger and beer

and you have yourself a wonderful dinner.

Here are the cuts from the breakdown of the shoulder.

We’re going to come back to the other side of the shoulder

a little later on the bandsaw to make round bone chops,

blade bone chops, and get the other foreshank off.

Next I’m going to break down the rib section.

To break down the ribs we’re going to start by

removing the spine, or chine, bone with the handsaw.

What this does is allow us to

expose the meat of the rack of lamb itself

and also separate the spare ribs

and breast from that center bone.

Sawing through the lamb is tough at times

because you have a good amount of fat on the outside

which can lend itself to being both slippery,

and at the same time, since you don’t have

the weight of the animal being very heavy,

that just then stresses steady and thorough motions

that you should use with the knife or saw.

So now what we’re going to do

is define where the rack of lamb is going to stop

and where the spare ribs are going to start.

You definitely have the choice

between using a bandsaw or a handsaw.

Since they are small and brittle bones

you will be able to preserve the integrity

and have a bit of a cleaner cut on the bandsaw,

but here at Shambles

we try to do everything old school based.

And just with like the rest of the animal,

once I get through the bone,

I’ll stop and then switch over to a knife

to finish my cut.

I use the scimitar knife because it has a nice wide spine,

which gives it enough heft to get through heavier meat,

also, if I really need to,

I can just slam down on the spine

and finish through the rest of a bone.

The ribs are definitely the most praised

and popular part of the lamb.

Which, on their own, right, they’re great tiny morsels

of that perfect lamb flavor that people seek out so much.

And here just being very careful,

making well thought out long strokes with the handsaw

you’re able to saw through the bones

without getting a bunch of breakage

or any splinters which would then end up

to be an adverse result.

So now we’re separating the spare rib tips

from the actual spare ribs

that we’re going to do St. Louis style,

just meaning that’s a nice, rectangular rack of ribs

and we’re going to actually separate the ribs.

There’s a good amount of space in between

so I’m just lining everything up,

making sure it’s nice and straight.

Making sure that all your ribs come out exactly even

is quite important

to make sure that no one gets an overcooked rib,

whereas everyone else is enjoying

a nice, succulent, fall-off-the-bone rib.

Nice and even cuts contributes to an easier time

getting every single thing to come out exactly the same way.

With this side of the spare ribs

what we’re actually going to do is

come underneath all those little rib bones

and cut away the breast from the spare ribs.

This is similar to what you would see on a pig

as being the belly,

but being that the lamb is not as large of an animal,

you don’t get that big of a result,

but the flavor that you get from it is

it’s result within itself.

With this you can cure it and make some bacon out of it,

you can also stuff it and tie it as a roast,

you can tie the breast around a more lean part of the animal

if you don’t think it has enough fat

to really carry it and keep it moist.

So now we are going to French a rack of lamb.

Frenching is removing the meat from the tip of the bones

to expose the bone.

It gives it a really nice appearance, pretty display.

Here I am removing a remnant of the shoulder blade also,

after you chine the rack

there’ll be a tendon that runs down the top of the spine

that needs to be removed as well,

it just doesn’t have any added benefit,

it doesn’t break down when you cook it,

so it’s best to leave it off entirely.

Now what we’re doing here is scoring in between each bone

about an inch down, just so that we can define

where the end of our Frenching is going to be.

What helps a lot is to

make sure that you get through the membrane

then you can peel it back along the side of the bones.

And then when you’re ready with your clean paper towel,

you can then peel that whole section

of meat that you scored on both sides,

and remove it totally.

And then you should come out with nice, clean,

perfect-looking French rack of lamb bones there.

The meat that comes off after Frenching

is definitely great to be used in your grinds or your trim.

It has a good amount of fat to it

and there’s a good amount of meat as well.

Again, we’re trying to work with zero waste,

trying to get every usable piece of meat.

So now with the other side of the rack

we’re going to make the lamb noisette,

which is basically the entire rack of lamb

deboned and rolled around itself.

Just like with the first one,

we have a little bit of shoulder blade

that we have to get through

so we’re going to cut around that.

And then what we’re going to do

is come right underneath the rib bones,

and just as we were with the shoulder,

going very close to the bone,

preserving as much meat as possible,

making sure that you get a nice, sizable roast

to feed everybody that is going to be at the dinner table.

We’re going to find our little tendon there

and take it right out, just like the other one.

And then we’re just going to roll it

from the meat side going around.

Then we go ahead and make sure everything’s secure

by tying the roast up.

Here’s our breakdown of the rib section.

Next we’re going to tackle the loin section of the lamb.

The first thing we’re going to do

is remove some of the leftover glands and fascia

that come from where the kidneys used to sit.

Then we’re going to do some internal shaping

that will definitely yield you a nice, meaty-looking roast.

The loin can end up as a lot of different things.

You can make your loin double chops,

which is basically a face cut off of the entire front side

and you can cut those in half

for a tiny little loin porterhouses.

You can also debone the entire center spine from the lamb

and once again tie it, roast it,

and do a lot of very cool, interesting things with it.

The spring lambs tend to be a bit larger

and will give you more meat and fat,

more chops out of your loin.

So, depending on the time of year

that you procure your lamb,

you might end up with a larger lamb or a smaller lamb

that will then determine

how much yield you will get out of it.

So here’s the breakdown of the loin.

Later we’re going to take the loin onto the bandsaw

and see what type of cuts we can get out of it.

Here now we’re going to tackle the legs.

So the first thing we want to do with the legs

is separate them and treat them individually.

So what I’ll do is make a little incision

at the center of the legs,

just to separate the meat

and show me where the center of the hip bone is.

Then with a nice couple whacks with the cleaver

we’re going to separate the bottom of the hip itself,

so that we can then start to cut away the sirloin

and the rest of the leg from that hip.

We’re going to start to peel one leg

away from the curved bones in that hip,

which, you just basically want to stay on the edge of,

just to make sure that

you keep as much meat on the cut as possible.

And I like to make a little guideline

down the back of the spine to where the tail is

so that I can designate where one leg stops

and the other leg begins.

So I’m just working around every little curved bone,

trying to keep all the meat

into the leg and the sirloin itself

and there you have one side of the leg completely removed.

Whole animal butchery is different

in the way that you actually have two chances

when you’re working with a whole animal,

so one leg of the lamb can turn into

stew and kebabs and stir fry,

whereas the other leg can turn into a roast,

you can do some really incredible things,

and just have a wide range of options.

Next we’re going to take a look at the leg

and find the separation between the shank and the leg itself

by making, just again, a tiny, little incision

and here I’m using the gravity

by bending the heavier part of the leg away from me

and holding on to the shank

which then tends to expose exactly where I’m cutting.

So here we’re going to trim off some of the internal fat

and fascia, some glands as well,

that might get in the way when tying a roast.

So in the leg there’s a pretty sizable glad

that should definitely be removed before you start cooking.

It just won’t provide us any nutritional benefit or value.

To then expose the femur bone,

we started by making a nice, long cut

down one side of the bone

and then we start slowly working

down and around the edge of the femur bone,

to then free it up away from the inside of the leg.

Then you’ll be left with the kneecap at the bottom,

which needs to come off.

And now we’re going to just trim away

some of the fat that may not contribute

to the particular cut that we’re making,

but definitely needs to be saved

and used for any sort of grind

or any other fat application you might have.

And then we’re going to go and trim away

some of the fat on the outside,

just to give us a nice, lean look to our lamb.

Butchering tends to be more of a reductive process,

like someone who works on ice sculptures would do.

They have a big block and then by taking away

they then form something beautiful.

So you’re trying to take away as little as possible,

but also know when it’s necessary to take something away

to give you the best result possible.

So now with the other leg

we’re going to take a bit of a different approach.

We’re still going to remove the shank once again,

we’re also going to take away

anything that’s unnecessary:

fat, fascia, any sort of glands.

The thing we’re gonna do differently with this one

is instead of keeping all the muscles intact

to then form a roast,

we’re going to separate the muscles from each other

so that we can then judge which muscles

will be used for which purpose,

be it stir fry, stew or any particular type of roast

or smaller cut that we want to use a leaner muscle for.

So we’re going to trim away some of that fascia

and get away anything that would be intrusive

to what we’re trying to do with this, specific lamb.

So after that fat is gone we have our seams exposed,

so you take one seam and start to follow it down.

Here is the bottom round,

which is great for our kebabs or our stew.

Also if you’re cutting against the grain

you get that really good stir fry

that you’re looking for as well.

I’m basically just working my way around the lamb

and removing the separate parts,

like the piece of filet

that runs through the sirloin of the lamb

that’s considered the filet mignon on the lamb,

it’s very tender.

So next I’m pulling out the top round,

so just go slow, go shallow, follow a seam

and eventually the muscle will peel away

from the rest of the leg.

So next I’m separating the rest of the large muscles

from the femur

and pulling the bone itself out

and we can start cleaning up some of these major muscles

and putting them to their respective applications.

So I’m now going to take this cut

and trim off any silverskin

and I’m going to cut it into more manageable sections

and we’re going to turn this piece into stew.

So we’re going to do some nice, good-sized chunks

that will bread down, get a little bit smaller

once they’re cooked over low and slow heat

and end up with some really nice, meaty, fall-apart stew.

After you have your muscles all cleaned up and exposed,

it’s great to take a look at the striations of the muscle

and see what direction the muscle is heading into.

If you’re doing stir fry

you definitely want to cut against the striations

to give you a smaller grain at the end of the day.

What it will do is contribute to the tenderness

and have it cook a little bit easier.

The muscle fibers will end up to be shorter

when you cut against the grain than longer,

so it’s less work for your teeth to have to chew through.

The leg of the lamb is the leanest cut

that you can get from it,

so you won’t have as much fat

as you would in any other part,

which means that you hae a lot of muscles

that are working quite hard.

Therefore these are the cuts that you would typically use

in a stew or a braise,

something that will cook low and slow

over a long period of time.

That will let that meat get very, very tender

and fall off the bone.

I like to think of butchery from a cook’s perspective

because at the end of the day

someone’s taking everything that we cut up for them

and then they’re having to make a meal out of it.

So once you think about what this is going to go to,

how will it look after it’s cooked,

it makes my job a lot easier

to go into such detail

and just make sure that even without me being there,

the end result of what a customer will be doing with it

will be fabulous.

So here’s the breakdown of the leg of lamb.

Next we’re going to head over to the bandsaw

and cut down the neck, the shoulder and the loin.

So playing the neck on the bandsaw

allows us to get smaller, manageable pieces,

easier to fit into a pot.

If you don’t have a bandsaw,

with a steady hand you can definitely use a handsaw

or a large enough pot to fit the entire neck in,

and just give it enough time to fully break down.

The most important tip with it

is to keep everything steady,

make sure that everything comes out even,

because even cuts cook at the exact same time

as everything else around it.

If you cut on one side of the shoulder

you will get your round bone chops

and if you turn your shoulder 45 degrees

you will be able to get your blade bone chops.

So we’re cutting these at about an inch in thickness

which yields you a nice, good steak

with some nice bones you can end up chewing on

at the end of the meal.

The loin we’re also cutting at about an inch

to give us some nice, thick steaks.

It’s like a steak in that

you don’t have the marbling in the meat,

all the fat will be on the outside.

So a good approach to cooking this in a pan

would be to flip it on its side

to get a nice sear and render down some of the fat,

gives you a nice, crispy outer layer to it,

but also remember that it will keep it moist,

so basting also works very well.

The most important thing to remember

is to make sure that every cut comes out straight and even.

Also, cleaning off all the bone dust

that will gather on to your cut as you’ve made it.

Lamb chops should be treated pretty much as a steak.

So you try and get your internal temperature correct

that you’re looking for,

try to get that nice sear

that you’re looking for on the outside.

Flavor pairings then start to open up quite nicely.

Adding some blue cheese really gets to add on

to that whole funk vibe that you get from lamb.

You can also use a wide range of sauces

as you would finish a steak in

and herbs also make a great addition.

The antioxidants in the herbs work against

he oxidizing of the saturated fats

within that lamb shoulder.

And these are all the cuts

that we will get from the bandsaw.

With all the trim that we have leftover

from breaking down the entire lamb

we’re going to grind that up

and then we’re going to make ourselves

some merguez sausage.

So we have our merguez all mixed up and ready to go

and we’re basically stuffing our sausage stuffer,

making sure that we don’t have

any air holes or any pockets,

which could result in someone’s sausage

bursting on them when they’re cooking.

So after our sausage stuffer’s nice and full

we’ll start to then even out our sausage.

Then comes to put the casing on the horn.

It’s best to run a little bit of water through the casing

to make sure everything’s nice and lubricated

and you have no issues with the casing catching.

So we’re going to be using a lamb casing,

which is the small intestines of the lamb.

It’s quite a finicky thing to work with,

but with a little bit of practice and a steady hand

you shouldn’t have any issues.

Making sure that everything is cold

is one of the most important parts of making a sausage.

The warmer your sausage gets,

one, it becomes a food safety issue,

but then the fat starts smearing

and then you don’t have the separation

between the meat and the fat

that then helps to cook the sausage

when heat is applied to it.

And that’s a completed merguez sausage.

And finally, here are all the cuts

that would typically see in a butcher’s case

from a whole lamb.

Blue Rooster Farm

***WE DO NOT DELIVER***

Fill your freezer with succulent lamb by purchasing a whole lamb from Blue Rooster Farm! Lamb is delicious both braised in stews and curries or seasoned and grilled. Look for recipes from the Mediterranean for great ideas on how to prepare your lamb.

Buying bulk will save you money and give you control on how your lamb is processed. It is a great way to try every cut of lamb available and it will not overwhelm you or your freezer.

We Do Not Ship. Customers are expected to pick up directly from the butcher shop.

Pricing

Whole Lamb $7/lb. Hanging weight plus processing

We use several different butchers for our custom processing. Processing costs are usually $85/ lamb (Price set by processor). We make this a separate charge because they offer several value-added options that you may want to take advantage of such as sweet Italian lamb sausage or stew cubes. These options incur an extra cost per pound, but if you like the convenience and flavor of these cuts, the extra cost is worth it.

Your lamb will be cut to your specifications, vacuum packed, labeled, weighed, and frozen.

Approximately how much do I pay for a lamb?

For simplicity, let’s assume your lamb’s hanging weight is 50 lbs.

Most of our lambs weigh between 40 – 50 lbs. hanging weight.

45 lbs. x $7 = $ 315

Plus processing fee $85 + $315 = $400

We prefer if you make arrangements to pick up your lamb straight from the shop at which it was processed. However, because we use several different processors in different regions of Central PA, we will deliver a lamb to one of our already established markets or delivery sites if necessary.

A fuel surcharge based on mileage will be applied if we transport your order to a distribution site.

You may also pick up your order at the farm, however if we are asked to hold your order for more than a week, a freezer rental charge will be applied.

How much meat is on a lamb?

Hanging Weight– also known as dressed weight or carcass weight – is what you get when you remove the parts that are inedible like the hide, feet, head, some of the bones and most of the innards.

The dressing percentage for most lambs is about 54%. A 100 lb. lamb will have a hanging weight or dressed weight of approx. 54lbs.

Is that how much I take home?

No. You take home the finished cuts or “yield”. The percentage of the hanging weight that remains is called the “yield” and is generally between 55% – 70% of hanging weight. This percentage varies based on a number of factors including:

Bone-in vs. boneless cuts – This will dramatically affect yield; the more boneless cuts that are made, the lower the yield.

The amount of fat remaining on the meat cuts – The yield will vary based on how much surface fat the cutter leaves on the cuts.

A lamb that dresses at 50 lbs. will usually yield between 35- 40 lbs. of take home meat.

A whole lamb costs you around $10.90 per pound of take-home meat.

What sort of cuts will I get?

You specify with the processor or with us how you want your lamb cut and packaged, according to your tastes and needs. Because the carcass and yield are relatively small compared to buying even a quarter beef or half a hog, your options are somewhat limited. Even so, we are happy to walk you through the process and help you determine which cuts will be most useful and give you the most yield for your money.

How much freezer space will I need for my lamb?

Plan on approximately one cubic foot of freezer space for every 15-20 pounds of meat. The interior of a milk crate is slightly more than a cubic foot. For a lamb, you will need 2 cu. Ft of freezer space. A whole, processed lamb will likely fit in the freezer that comes with your refrigerator.

How do I place an order?

Call or email us and we will discuss availability and options. Retail lamb cuts are available throughout the year and can be ordered through our online stores. We require a $100 non-refundable deposit to place an order. It will be deducted from your final balance.

email: [email protected]

phone: 717-808-8020

mailing address:

Blue Rooster Farm

1499 Rt. 35 S.

East Waterford, PA 17021

Make checks payable to: Blue Rooster Farm

So you have finished reading the how much is a whole lamb worth topic article, if you find this article useful, please share it. Thank you very much. See more: how much is a whole lamb at costco, where to buy a whole lamb, whole lamb cut and packed, where to buy a whole lamb near me, whole lamb for sale online, whole lamb price per kilo, halal whole lamb, whole lamb price near me

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How much is a whole lamb in Australia?

How much is whole lamb per kilo?

How many pounds is a whole lamb?

What do you get in a whole lamb?

How much does a whole sheep cost?

How much is the average lamb?

How much does a 6 month old lamb weigh?

How heavy are lambs when slaughtered?

Can you buy half a sheep?

Can you buy a whole lamb?

When should I sell my lambs?

How old are lambs when slaughtered?

Is it healthy to eat lamb?

What do you get for 1/2 a lamb?

How much does a live lamb cost UK?

How can I get cheap lamb?

How much does a 6 month old lamb weigh?

How heavy are lambs when slaughtered?

What is the average weight of a dressed lamb?

Lamb Meat Prices – Jacobs Heritage Farm

Whole Fresh Lamb – Maleny Black Angus Beef

Lamb Whole – Hunter Valley Premium Meats

How Much Meat Do You Get?

Watch How to Butcher an Entire Lamb – Every Cut of Meat Explained | Handcrafted | Bon Appétit

Whole Lamb – Blue Rooster Farm

Lamb Whole – Hunter Valley Premium Meats

Whole Lamb Box | Roves Farm

Whole Lamb Box | Roves Farm

Buy Whole Lamb | 100% Grass Fed Lamb | Shepherd Song Farm

Why Is Lamb Meat So Expensive? – Family Farm Livestock

Buy lamb direct from farmer – whole lamb – Purston Lamb

How much is a lamb butchered and boxed worth – The Accidental Smallholder

Traditional Lamb Box (Whole) – Homegrown Butchery

Lamb Meat Prices

How to Butcher an Entire Lamb – Every Cut of Meat Explained

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Traditional Lamb Box (Whole)
– Homegrown Butchery