We sell our chicken and lamb direct to consumers and at The University of Louisville’s Belknap Farmers’ Market on Thursday (on campus at 3rd and Brandeis from 3:30-6pm). During the summer season you can also find it at the farm stores at Gallrein Farm and Mulberry Orchard. We welcome farm pick-up, too.
The Bristol Downtown also serves our chicken and lamb on special occasions.
Pick up at Swallow Rail Farm or arrange for delivery…just call me or email me: #502-475-0998 or JWiche@Shelbybb.net
Whole Chicken $4.00/lb. and Half Chicken $4.25/lb
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 weekly to new pasture. They are processed at a USDA inspected poultry processor and are certified Animal Welfare Approved.
Current prices on Lamb for the 2014 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. We sell our whole and half lambs by hanging weight (which is carcass weight after slaughter and evisceration). Whole carcass weight averages 50-55 pounds. $8.25/lb for a whole lamb and $8.50/lb for a half. USDA inspected abattoir and butchered to your specifications.
Whole and half lamb orders may be reserved from Swallow Rail Farm now for the Fall harvest…
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.
Summer 2014 Retail cuts:
Bone-in Leg Roast 11.00/lb
Leg steaks 11.00/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 9.00/lb
Sausage/sausage links 9.00/lb
Herb-spiced ground 8.00/lb
Organ meats $3.75/lb JWiche@Shelbybb.net 502-722-2997