Lamb

Slaughter Fee: $45.00 Kll Fee / $0.70/LB Hanging Wieght

Cut, Vaccum Pack, Labeled Not For Sale

USDA Inspectied Labled for Sale - add $0.15/LB Hanging Weight

$90.00 Min Slaughter Fee

  • ROAST:
  • Leg of Lamb or Sheep
  • French Rack +$4.00
  • Sirloin Roast
  • Shoulder Roast

  • Chops:
  • Center-cut
  • Sirloin
  • Rib
  • Frenched Rib (Bone-in) +$4.00
  • Steaks:
  • Shoulder (Bone-in)
  • Leg (Bone-in)
  • Valentine
  • Skirt
  • Flank
  • Lamb/Sheep Cuts:
  • Ground Lamb or Sheep $1.50 per LB
  • Lamb or Sheep Sasauge $2.25 per LB 25 LB Min.
  • $2.50/LB Small Links $2.00/lb LArge Links
  • Whole Shanks
  • Soup Bones
  • Lamb or Sheep for Stew $0.60LB additional
  • Cubed Steak $0.60LB additional
  • Kabobs $0.60 LB additional
  • and Rack of Ribs
  • Loin:
  • Center cut Sirloin
  • Rib Chops (Boneless) +4.00
  • Whole Loin (Boneless) +$4.00
  • Whole Tenderloin (Boneless) +$4.00
Curing
$1.70/LB
Smoking
$1.50/LB
Natural Cure
+$1.75 per LB