Pasture-Raised Lamb
Taste the Difference
How It Works
Local lamb raised in the Matsu Valley
We offer whole and half lamb shares based on hanging weight, typically averaging 60–80 pounds per animal. Pricing is $16 per pound hanging weight, with final cuts professionally processed and packaged locally at Bear Mountain Meats in Palmer.
To reserve your share, simply fill out the order form below. We’ll follow up with details on timing, cut options, and pickup.
Required forms and additional information on lamb shares can be seen here
Order Form
FAQs
How do you sell lamb?
By the hanging weight, plus slaughter and processing.
Do I need a deposit to reserve a lamb?
Yes, a $100 deposit is required. Deposits open in the spring.
When will I need to pay the balance of my lamb?
The remaining balance is invoiced after slaughter once the lamb is weighed at the processor.
How is the lamb processed?
Lambs are processed at Bear Mountain Meats in Palmer, and pickup is directly through the processor.
How do I pay for processing?
A Square invoice will be sent, and you can pay online using your preferred method.
When will my lamb be ready?
Harvest takes place mid-November, with processing typically taking 1–2 weeks.
How much meat will I get back?
You can expect roughly 50% of the hanging weight as packaged meat.
What are the sheep fed?
High-quality local hay and barley.
Do you sell cuts?
No, we currently offer whole lamb only.
Do you sell any organ meat?
Organs are included with whole lamb purchases.
Can I request custom products?
Yes, the processor can create items like sausage, bratwurst, or snack sticks for an additional fee.
Will I get the organs, bones, and unused fat?
Yes, just let us know in advance so it can be included.