Fall harvest

Lamb

Pasture-raised on our Ontario farm. Each lamb is processed to your specification — whole, half, or uncut — and frozen packs are picked up at the farm when the batch is ready.

How it works

Reserve your share. When reservations open, you pick whole, half, or uncut — one lamb can fill up to two households.
Tell us your cuts. Choose how each primal gets packaged — chops vs. roasts, ground vs. stew, sausages, soup bones, organ meats.
Pick up at the farm. Once the batch is butchered and weighed, we'll be in touch with a pickup window. You take home frozen packs in your own cooler.

The cuts you'll get to choose

Butcher diagram showing the primal cuts of a lamb: head, neck, shoulder, rib, loin, leg, breast, fore and hind shanks — Each primal can be cut and packaged in several ways.

A whole lamb gives you eight primals — leg, loin, rib, shoulder, neck, shank, breast, plus optional organ meats and soup bones. When orders open, the configurator lets you pick how each one is packaged: bone-in roasts, boneless roasts, chops (specify thickness and count per pack), ground, stew cubes, kabob cubes, and more. If you'd rather not think about it, "uncut" means we hand you a whole carcass to take to your own butcher.

Not open yet

Be the first to reserve.

We raise a small flock each year, and shares fill up quickly once the configurator goes live. Add your email and we'll tell you the moment reservations open.

Two or three notes a year. Unsubscribe any time.