100% Organic Grass Fed Lamb, Sonoma County, California
100% Organic Grass Fed Lamb, Sonoma County, California
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100% Organic Grass Fed Lamb, Sonoma County, California

Regular price
$300.00
Sale price
$300.00
Regular price
Sold out
Unit price
per 

Average cost per lb of cut and wrapped lamb meat is approximately $12 per lb. compared to $18.99 in grocery stores.

Our dorset sheep are hardy and provide the best wool for bedding and their meat is light and not gamey. They are never fed corn or soy or grains of any kind. Our sheep are part of our family and we are very respectful at harvest time. Our sheep never leave the ranch and are not traumatized by getting into a trailer and going off to a meat processor. They are harvested with a prayer and a quiet atmosphere. We utilize all parts. The sheep we do harvest are the ones who we have determined will not make a good breeding animal for the flock whether it is their horns are not strong enough or their wool is not to the standard that we strive for.

Also, it is good to note that the lamb are not those cute little lambs you see frolicking in the winter fields. They are close to full grown and are between 8 and 12 months old. They average about 80 to 90 lbs live weight, so after harvest a whole lamb is about 40-50 lbs on average. Lamb (actually not a lamb at all) that is called mutton are usually several years old and are considered a delight in the UK, but they can be more gamey in some cases.

Once harvested on the ranch, they are taken to Willowside Meats, where the meat is cut and wrapped according to your specs. For example you can ask for the bone in on the leg of lamb, or choose between ground lamb or stew meat. A whole lamb consists of 2 legs of lamb, 2 shanks, 2 rack of lamb, 5-6 packs of ground lamb or stew, 3 loin chops, 4 shoulder chops and 2 sirloin chops, 2 round bone chops, 1 heart, 1 kidney, 1 liver, bones. 

Available for purchase as a 1/2 lamb or a whole lamb. 1/2 lamb fits into a milk crate box, so will easily fit in your freezer. 1/2 lamb consists of 1 leg of lamb, 1 rack of lamb, 1 shank, 2-3 loin/sirloin chops, 3 shoulder chops, 2-3 packs of ground lamb or stew.

We like to wrap the meat cuts in butcher paper because its better for the environment and it is tightly wrapped so there is no freezer burn.