Taking Reservations for Fall 2024
Grass-Fed Lamb
Whole $5.50/lb. or Half based on hanging weight
Processed to your specifications, locally and USDA inspected
Looking to fill your freezer with grass-fed meat?
How it works?
We have reserved dates with North West Premium Meats, in Nampa.
Lambs weigh 120-140 lbs. at 6-8 months of age. All raised and finished on grass pastures (no grain). Cost is calculated based on the hanging weight (50-55% of live weight).
We’ll walk you through the cutting instructions to get the cuts that are perfectly sized for your family and the steps to pick up your meat. Lamb does not benefit from aging.
Lambs have a week’s turn-around time from delivery to your freezer. If you’re looking for a lamb to process (fabricate) yourself, arrangements can be made with the processor to pick up a whole or half carcass only. We have clients that want to roast a whole or half a lamb for a special event, this option makes it convenient.
Processing Fee’s ?
North West Premium Meats will have an additional charge for processing the meat into individual cuts and wrapped per your cutting instructions. They will call and let you know when your lamb is ready. Payment is due at the time of pickup.
Our lambs are raised with Care-Transparency-Integrity and Gutierrez Family Farms Values Locally sourced Grass-Fed lamb raised in an environment free of stress, they just simply graze.
“From our pasture to your plate”
Converting an animal into a carcass
Dressing percentage (DP) relates the weight of the carcass to the weight of the live animal and is calculated as:
(Carcass Weight ÷ Live Weight) × 100.
This can be affected by many things, such as gut fill, fatness, mud on the
Hide, or shorn versus unshorn. Very fat animals have higher dressing percentages than light very lean animals.
The average dressing percentage for lamb is about 50%
Example:
Live weight = 127 lbs. Actual DP = 52% Carcass wt. = 66 lbs.
Most lamb cuts are bone-in.
Expect no more than 70-75% of
Carcass weight back as meat.
The estimated cost for a Lamb
Example 127 lbs. live weight to 66 lbs. Carcass Wt.
All Bone-in cuts, and added bones, neck slices, and organs
GFF $5.50 x 66 lbs. Carcass Wt. = $363
Plus Processing Fee’s = $205
Cost $8.60 per lb. based on the hanging carcass not take home weight
Making cuts out of a carcass
This is where it starts to get tricky to predict just how much meat the carcass will yield because that depends
largely on how you order the meat cut. Bone-in or boneless?
Opting for boneless cuts will reduce your total
pounds of meat returned (Wulf, 1999).
Adapted from: “The Butcher Stole My Meat” by D.M. Wulf (1999).
http://ars.sdstate.edu/MeatSci/May99-1.htm
GFF Processing Recommendations
Chops cut 1’ thickness
Rack of lamb roast
Legs Bone-In cut in half
Shoulder – steaks or roast
Shanks Sliced-Osso Bucco
Riblets are deliciously smoked
Extras to ask for:
Lamb Bones: for soup stock
Lamb neck sliced for stews
Organs: treats for you or your pet
Prices are subject to change
