At Glynwood, our sheep flock is made up primarily of the Dorset breed, a heritage breed that originated in Britain. Our lamb program is Animal Welfare Approved (AWA). From May to November, we intensively manage our flock in a rotational grazing system across our pastures. This allows the animals to have access to the best quality grasses while fertilizing our fields with manure and providing an adequate rest period for plant regrowth. During the winter months the flock is brought into the barn where they are fed hay and have access to the outdoor barnyard at all times.
There are countless advantages to purchasing a whole lamb. This is the most cost-effective way to buy an abundance of quality, pastured lamb, saving you around 15% off of our retail prices. When buying in bulk, you can stock up on a variety of nose-to-tail cuts, keeping cooking interesting and minimizing waste in the meat supply chain. Lastly, by choosing to eat in this way, you are directly supporting our farm as we head into the next growing season.
This is your once-per-year opportunity to custom-cut a Glynwood lamb to your specific liking! After placing your order, we will follow up with a step-by-step cut sheet that allows you to make decisions about what meat you'll receive in the end.
One whole lamb contains around 40 lbs of our Animal-Welfare-Approved lamb. This measure will vary depending on how you choose to custom-cut your lamb. When you purchase a custom-cut lamb, you will be paying for the hanging carcass weight (HCW), which represents the weight of the animal after it is slaughtered and unusable parts are removed. The hanging carcass weight for a whole lamb is approximately 55 lbs and our rate is $8/lb HCW.
A $200 upfront deposit is required at the time of your order, which will be deducted from your order's total at the time of pickup. Final billing will be based on $8/lb hanging carcass weight. We cover butchery and processing fees.
A standard custom cut lamb will contain an assortment of: chops, rack of lamb, ground lamb, lamb kabobs, stew, leg roasts, shanks, heart, kidneys, liver, and tongue.
For a whole lamb, you’ll likely be able to store the meat in a regular sized freezer in your home fridge. For multiple shares, you might want to purchase another freezer. These freezers can often be purchased used, for a fair price, if you’re on the lookout.
For more information about buying lamb in bulk, click here.
Thank you to the Good Meat Project for providing this producer toolkit.