Each year, lambs born in Spring are available to process as early as November, as long as they are in stock. After you make a deposit for a lamb, we book in a date with the butcher, and the lamb is processed with a week or two. We only sell whole lambs, not lamb by the portion or cut. The butcher processes each lamb into a combination of roasts, chops or lamb rack, and stew. We then contact you to finalize your order.
How the Grassfed Lambs are Raised
Lambs at our farm are grassfed, and have spent their lives outdoors, on pasture. Nature Gully Farm lambs are born in late spring, when the weather is warm enough that they can live outside comfortably. They are raised with their mothers and flock. By fall, they are almost at adult height. They are available for processing by November.
When the snow-cover is deep, the sheep have shelter if they choose, and are fed hay. If the snow is shallow, the sheep often choose pasture instead, and will munch on hay in the evening when they come in towards the lit yard, away from coyote pressures.
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 less than a year old, or should be. If it isn't, then its Mutton. Lamb is more tender, has a milder flavor, and is often preferred. If you purchase your lamb in a grocery store, chances are good that you are buying Mutton labelled as lamb. 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!
If you are looking for Mutton, contact us, and we can see if there are any available. We market and sell lamb, but may have a mutton available on a case-by-case basis.
What am I paying for on a Weight Basis?
You pay for the packaged meat, the end product, which is a combination of meat and bone. Usually, the lamb cuts amount to less than half of the weight of the live lamb, which depends when you order. You may expect your whole lamb to amount to between 25 and 40 pounds. Bones are left in for added flavor, except for stew meat which is boneless.
Though the lambs themselves can range between 70 and 100 pounds before they leave the farm, only half of this ends up in your Order, and is what you pay for. The rest of the weight consists of skin, head, and other parts that are not processed.