WHOLE FREE RANGE CHICKEN AND LAMB
We sell out chicken and lamb direct to consumers and have creative ways to arrange for pickup and delivery so do not hesitate to ask about the options.
Pick up at Swallow Rail Farm or arrange for delivery…just call me or email me: #502-475-0998 or JWiche@Shelbybb.net Or visit the farm store at Mulberry Orchard, in Bagdad (www.MulberryOrchardKy.com) during their open summer season.
Whole Chicken $4.00/lb. and Half Chicken $4.25/lb
Whole Chicken packages 
Swallow Rail Farm Chicken is Ready -Fall 2012- we are also happy to customize your order, the birds or in the freezer so we can sell as you wish.
Lamb packages
Current prices on Lamb for the 2013 season. Email me to be put on the “Lamb List” so you will be notified when our ram lambs are ready for harvest in the fall.
Whole and half lamb orders may be reserved for fall harvest from Swallow Rail Farm, sold by the pound per hanging weight which is carcass weight after removal of hide and insides. Average hanging weight is 45- 50 pounds. Lamb is processed at a USDA inspected abattoir in Kentucky. We can butcher and package to your specifications. Please pay and pick up at the farm.
Whole lambs $8.50/lb hanging weight
Half lambs $8.75 /lb hanging weight
RETAIL CUTS are sometimes available_________________________________________________________
Leg of Lamb-boneless $14 per lb.
A classic holiday meal that should be eaten more often!
Shoulder Roast $9 per lb.
Great for slow cooking in the Dutch oven, fall apart tender when done. It’s a large roast so consider it for larger families or gatherings. This is one of my favorite cuts when I have a large party.
Loin Chops $18 per lb.
4 chops per package, 1 ½” thickness
We like them best grilled to 140 degrees internal temperature.
Rib Chops $18 per lb.
4 chops per package, 1 ½” thickness
Chops are great on the grill or put under the broiler.
Lamb Shanks $9 per lb.
2 per package
Shanks are the leanest part of the lamb and are great braised, they fall off the bone.
Ground Lamb $8 per lb.
Remarkably lean, many chefs cut lamb with a little beef but this is not necessary with the mild flavor of this ground lamb; when I made chili with ground lamb last winter there was less fat when browning the meat than with beef.