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 Orders. Customers are expected to pick up directly from the butcher shop or make arrangements to pick up at the farm. 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 easily raised in the U.S. and is a very small farm/family farm friendly livestock. Why is the price of lamb high compared to other meats? Lamb meat is more expensive than other meats because there is less total meat per animal butchered and the carcass yield is lower than most other meat animals. So, what’s with the price? It’s because of the lamb being smaller than a pig or a steer, but still having a high cost per pound live. 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.
The second main reason lamb costs more than other meat is that the meat yield per lamb is low compared to other common meat animals in the U.S. (The meat yield of sheep and goats are about the same.)
For comparison-carcass yields of common animals are:
50% lambs and goats
60% beef cattle
70% meat chickens (broilers)
When a lamb is sold at 100 pounds live weight the carcass yield is 50% so 50 pounds. The carcass yield is the weight of the carcass when it is hanging in the butcher shop cooler, no meat has been cut off yet. Carcass yield is also called hanging weight, since the carcass is hanging in the cooler. So you get 50 pounds of meat? No, you don’t. Of that 50 pounds of carcass 75% will be sellable cuts of meat, which works out to 37.5 pounds of lamb to sell to a customer. What happened here? Depending upon how the carcass is cut most of the bones that are still included in the hanging weight will not be sold to customers. There would also be non meat parts of the carcass that would need to be cut off like fat and tendons, that would not be sold to customers either.
Here’s my article all about figuring up the meat you will get when you have a lamb butchered, for anyone who wants to dig deeper into the numbers. Lamb chops are the centerpiece of this easy recipe, rubbed with a simple mixture of fresh lemon zest and herbs. While the chops cook, complete the meal with a 5-minute couscous, tossed with chickpeas and pistachios. This beautiful meal is ready in 25 minutes, and makes a perfect summer family dish.