The 2024 lambs born in July are now Available at Nature Gully Farm - in early 2025. Whole lambs are purchased, and we arrange for the processing, then either deliver or have customers pick up the Order.
How the Grassfed Lambs are Raised
Lambs at our farm are grassfed, and have spent most of their lives on pasture. When the snow-cover is deep, they are given a smaller, sheltered area outside, with constant access to hay and minerals, like they were when the were directly on fresh grass. Grassfed lamb is higher in Omega 3 fats, which are better for our health, and healthy for the lamb as long as the pasture is diverse and nutrient dense. Minerals are also provided as free choice. Though it might be faster to fatten lambs on grain, we accept that growth may be slower, but the result preferred by our customers.
Am I getting a Lamb or a Mutton? and Does it Matter?
Lamb is more tender, has a milder flavor, and is preferable, and more costly. But in Canadian stores, it seems that all sheep meat is labelled as "lamb".
Did you know that when you buy "lamb" in most Canadian stores, you are probably buying "mutton" instead?
"Lamb" internationally refers to a sheep under one year old, and "mutton" is a sheep over one. A "Yearling Mutton" is between 1 and 2, and other Mutton is over 2 years old.
In Canada, however, what is labelled as "Lamb" at the store is not likely under one year old, as there is no testing process in force, and no enforcement of this distinction. To be sure, you would be better off sourcing your lamb locally, but we are biased of course!
When Are the Lambs Ready?
From January onwards.
Nature Gully Farm lambs are born in the warm season, usually June. or July. They are raised with their mothers and flock. By their first January, at 7 or 8 months old, they are almost the height of an adult sheep, and ready for freezer camp.
When you place an Order by making a deposit on the lamb, we schedule that lamb in to be processed by a local, licensed butcher, on his lamb processing dates.
What am I paying for on a Weight Basis?
Though the lambs themselves range between 80 and 100 pounds before they leave the farm, you are not paying for the full weight of the lamb. Instead, after the lamb is butchered, without the weight of the skin, head or organs, but before it is divided up into various "cuts", the butcher weights it. That is referred to as the "Hanging Weight", and that is the weight you are charged for on a per pound/kilogram basis.
Usually, the lamb cuts amount to less than half of the weight of the live lamb. You may expect your whole lamb to amount to between 35 and 45 pounds. Bones are left in for added flavor, except for stew meat which is boneless.
How Do I get My Lamb Order?
After your lamb is cut, wrapped and frozen, we pick up the boxes, and contact you regarding delivery and pick up arrangements. At that point, we will also know what the weight of the lamb was, and the balance of the price is as it is based on weight.
To receive your lamb, we can either meet you in Airdrie, or else you can pick up your lamb order at Nature Gully Farm (Acme). Other delivery arrangements may be made as an add on, The balance is due on delivery.