Chicken and Lamb Prices

We sell our chicken and lamb direct to consumers from the farm or arrange for an in town pick-up. During the summer season you can also find it at the farm store at Mulberry Orchard in Shelbyville.

Pick up at Swallow Rail Farm or arrange for delivery…just call me or email me:  #502-475-0998 or JHWiche@Gmail.com

Whole Chicken $4.00/lb. 

Whole Chicken packages 

Swallow Rail Farm Chicken- we raise Freedom Rangers out on pasture; they are feed a ration of Brumley’s All Natural start and grow.  They forage clover and other grasses as they move about freely.  We move them as needed to new pasture.  They are processed at a USDA inspected poultry processor and vacuum sealed and frozen whole.

 

roasted freedom ranger

Lamb packageslamb shoulder roast

Current prices on Lamb for the 2017 season are below.  Email me to be put on the “Lamb List” so you will be notified when our ram lambs are ready for harvest.  We sell our whole and half lambs by hanging weight (which is carcass weight after slaughter and evisceration).  Whole carcass weight averages 50 pounds.  $8.50/lb for a whole lamb and $8.75/lb for a half.  USDA inspected abattoir and butchered to your specifications, vacuum sealed and delivered frozen.

JHWiche@Gmail.com

 

Whole and half lamb orders may be reserved from Swallow Rail Farm now available…

A 100% homegrown dinner!

Leg of Lamb: a classic holiday meal that should be eaten more often! We often have them cut into steaks or use in ground for premium ground lamb.

Shoulder Roast: 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.

Chops:  we like them best grilled to 140 degrees internal temperature.

Rib Rack: an elegant presentation of the best part of the lamb.

Shanks:  are the leanest part of the lamb and are great braised, they fall off the bone.

Kabob: cut from the leg, you can skewer and grill or stew

Stew: cut from the shoulder, these small pieces make a great Guinness Stew.

Ground Lamb:  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. The herb-spiced adds a hint of mediterranean herbs.

Lamb Sausage: sage breakfast sausage; zesty chorizo or try some Italian links.

Mutton cuts and ground mutton are now available- email me at JHWiche@gmail.com for current inventory.

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2017                                 Retail cuts:

Bone-in Leg Roast                            11.00/lb

Leg steaks                                         11.50/lb        

Kabob                                                 11.50/lb

 

Sirloin chops                                         12.00/lb

Loin chops                                           16.00/lb               

Rib chops                                             16.00/lb

Rack Roast                                          16.00/lb

                           

Bone-in shoulder roast                    10.00/lb   

Stew                                                9.50/lb

Shank                                             9.50/lb               

Sausage/sausage links                 9.50/lb                          

Ground                                          9.00/lb         

Lamb bones                                  $5/bag

Organ meats                               $3.75/lb                                JHWiche@Gmail.com  502-475-0998

 

 

 

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