Half, Whole or 10 pound box of Lamb – Pasture-Raised, Naturally Flavorful
Bring home the rich taste of tradition with our pasture-raised half lamb, custom butchered for your kitchen. A half lamb includes a wide range of premium cuts: tender chops from the loin and rib, hearty roasts from the leg and shoulder, flavorful shanks perfect for slow braising, versatile ground lamb, and/or stew meat for soups and curries.
 
Each cut is carefully prepared to give you the best balance of tenderness, flavor, and cooking options. Whether you’re grilling chops, roasting a leg for Sunday dinner, simmering shanks in a rich sauce, or stocking your freezer with ground lamb for everyday meals, this half lamb gives you everything you need to enjoy healthy, nutrient-dense, and delicious meals straight from our farm to your table.
Treat your family to wholesome, regenerative food you can feel good about – a true farm-to-fork experience.
 
🐑 Half & Whole Lamb – FAQ
How much meat will I get?
A 10 pound box of assorted cuts for $200.
A half lamb is approximately 25 pounds of meat and bone for $400.
A whole lamb is approximately 50 pounds of meat and bone for $750.
What cuts are included?
Chops, roasts, shanks, ground lamb, and stew meat – a full variety of cuts for everyday meals and special occasions. Your lamb will be custom cut the way you like.
How do I order?
Place your order with a deposit.
The balance is due at pick up or before we ship for delivery.
How do I let you know how to cut it?
Katie will reach out to you directly and by phone or email, you can communicate your cutting order. If you are unsure, Katie can walk you through the process. 
Where can I get my lamb?
Orders can be picked up at the farm.
Delivery is available to most of Southern Ontario. Text 519-820-7348 to confirm if delivery is available in your area or check out our delivery details here
Why choose farm-raised lamb?
Our lambs are raised naturally and with care, producing tender, flavorful, and nutrient-rich meat you can feel good about feeding your family.
When will the lamb be ready?
The beginning of February!