Lamb Prices

We sell our lamb direct to consumers from the farm or arrange for an in-town pick-up. 

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

Lamb Packages: whole, half and retail cuts  lamb shoulder roast

Current prices on Lamb for the 2024 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.  $10.25/lb for a whole or half lamb.  USDA inspected abattoir and butchered to your specifications, vacuum sealed and delivered frozen. Processing costs are included.JHWiche@Gmail.com

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

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.

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 or zesty chorizo.

Ground mutton is sometimes also available- email me at JHWiche@gmail.com for current inventory.

img_0898

2024                                 Retail cuts:

Bone-in Leg Roast- shank off               14lb        

Loin chops                                           18/lb               

Rib chops                                             18/lb

Rib rack                                               18/lb

Bone-in shoulder roast                       14/lb   

Stew                                                   14/lb

Shank                                                12/lb               

Ground                                              12/lb        

Organ meats- liver & heart                6/lb        

                        JHWiche@Gmail.com  502-475-0998