It is the countryman who is the real gourmet and for good reason; it is he who has cultivated, raised, hunted or fished the raw materials and has made the wine himself.
Patience Gray
We will have whole and half grassfed lambs in November 2026
Pasture-raised lamb is a seasonal food, best enjoyed in late fall or early winter. Its seasonality is tied to the reproductive cycle of sheep and the winter dormancy of pasture plants. Most sheep are seasonal breeders: ewes get pregnant in the short days of November or December. After a five-month gestation, lambs are born in early spring. Our lambs start on mother’s milk in April, soon begin grazing, and are naturally weaned by late summer. When pastures go dormant in November, we humanely harvest lambs for meat.
Because our sheep are raised on pasture (and winter hay) without supplemental feed, their meat is lower in fat, more nutritious, less uniform, and more delicious than that of feedlot animals. The taste of good lamb comes from where and how the animal lived and its state at the time of death. We love our animals and work hard to provide a good life and a good death to each one of them.
Lambs are sheep under one year old; hoggets are juvenile sheep between one and two years old. The meat of a hogget is very similar to lamb, but there is more of it.
Pricing of freezer lambs and hoggets is based on the animal’s hanging weight and the extent of butchering. We offer two basic cutting options. If you order a half animal, you will receive half the number of items listed on the cut sheet. Our butcher can accommodate special requests. A $100 deposit holds your lamb or hogget; the balance is due when you receive your meat.
Estimated hanging weights are 33 lbs for lambs and 55 lbs for hoggets. A butchered lamb will fit into a one-cubic-foot box. Orders are to be picked up in Potter Hollow or Rensselaerville by appointment.
To reserve, click below to fill out an order form. When we receive your form, we will send a confirmation message with instructions for paying your $100 deposit.