The standard fee for processing is included in the price.  A $50.00 deposit is required. The balance of $275.00 is due at least one week prior to the lambs being dropped off for processing. Lambs have a "hot hanging weight" of at least 45 pounds and a packaged meat weight that varies with how you have it cut and wrapped.

When you call the processor, they will ask how you want the order cut and wrapped, or you can fill out a form at their website, email,  etc.   Our local processors are family owned and operated and provide great service.   Typically you have at least 7 and up to 14 days after your order is completed to pick it up from the processor.  They are open Mon-Fri until 6pm and 9am till 2 pm Saturdays. 

The processor we use most (for our DFW customers) is located off Highway 121 North, about a 25 minute drive from McKinney Tx, Bluebonnet Meat Company.com.   For customers East of the farm (Sulphur Springs, Commerce, Greenville) we also deliver lambs to Sulphur Springs Tx at Rail 19   It is the customers responsibility to pickup their order at the processor. Please make sure this is not an issue prior to ordering !  Contact us with any questions.  When you reserve a lamb, you will be asked if you would rather pickup at the processor in Trenton Tx (Bluebonnet Meat Company.com) or in Sulphur Springs Tx (Rail 19 Quality Meat Company). 

Currently we are accepting deposits to hold lambs for processing this October/November 2020.  We will have a firm date once we see how the lambs are growing and what dates are available at the processor. 

 All lamb is a custom cut to order item and is non-refundable.     When we reserve a date with the local processor, they charge us a non-refundable fee if we do not deliver lambs.    Dates must be reserved in advance - usually at least a month, -sometimes two months. 

You may pay for a whole, custom cut lamb or the deposit on-line with a credit card. We can also send you an email invoice to pay by check or money order or you may print the form here. 

Wholesale (private label) processed lamb -   Current wholesale price is $3.49 per pound hanging weight plus customer pays all processing costs and picks up their order at the processor.  After a deposit is paid, lambs will be dropped at any one of the three local processors close to our farm.  Based on the actual hanging weight, you will owe the balance due or be refunded the overage.  Currently the three closest are located in Trenton, Sumner and Brashear/Sulphur Springs. If you prefer another processor we can quote a price for delivery.  Minimum order of 5 lambs may  apply.

Individual cuts of lamb

The individual cuts of lamb shown below are available only if our lambs are not sold as whole lamb orders.  When available, the product will be updated.  We have no individual cuts of lamb at this time. 

Our ground lamb is packaged in one pound packages. We ask the processor to keep it on the lean side - 80/20 and it is leaner than most other ground lamb we have seen.  

1.25 inches thick approximately 4 to 8 chops per package.  Both one and two pound packages are requested from the processor.  There may be a combination of rib, loin and/or sirloin chops together in the same package.  Ask for details if needed.  Top photo is rib chops and bottom photo is loin chops. 

Boneless meat for stews, soups, etc.   1 lb packages are the typical weight. This photo was the last batch processed and is lean. Hopefully most will a just a tad more of that good grass-fed fat.  If you also buy lamb soup bones, you can throw a bone in while it cooks and have added nutrition.  

Assorted bones -- can be marrow, blade, joint, rib, etc. with attached meat, fat and/or cartilage.  It is difficult to pay a processor enough to sort and classify between marrow, blade and/or flat bones. We do try and get you the best package however. Just let us know if you have a preference.     

Two per package.  Lamb foreshanks and hindshanks are a more affordable bone-in cut that offers great flavor when slow-cooked (braised or roasted) until the meat becomes tender. Let us know if you prefer fore or hind shanks.  

Rib strips are lamb spare ribs cut into three sections.  Some processors leave as a single section of ribs called short ribs.

Lamb shoulder is cut into blade and arm chops, both are referred to as shoulder chops, but have a different bone type.  Blade chops have a cross section of the shoulder blade and arm chops have a cross section of the foreleg bone. They can be cooked as a typical shoulder chop or used as a bone-in stew meat (for those wanting a little bone broth in their stew or soup).  Chops per package and weight vary, so check the details when we process more lamb.   

 Lamb livers average abount a pound each and are packed one per package.