Maryland lamb, pasture‑first. Raised close to home.

Frequently Asked Questions

What is "hanging weight"?

Hanging weight is the weight of the animal after initial processing but before final butchering. It's the fairest way to price custom meat because it doesn't change based on how you choose your cuts. Final packaged weight is typically 60-70% of hanging weight.

How much freezer space do I need?

A half share fits comfortably in 3–4 cubic feet of freezer space. A whole share requires 7–9 cubic feet. For reference, most upright or chest freezers are 5–15 cubic feet total.

When will my lamb be ready?

We process lamb seasonally, typically in late fall through early winter. After you reserve, we'll confirm your processing window and coordinate pickup or delivery timing with you directly.

Why feed grain on pasture?

We're transparent about our practices. While we rotationally graze our sheep, we supplement with a small amount of high-quality grain to maintain animal health as we rebuild pasture diversity. This is a transitional approach — our long-term goal is full pasture finishing once soil and forage systems mature.

Where is the lamb processed?

All lamb is processed at a local USDA-certified butcher facility that follows strict food safety and humane handling protocols. You'll have the opportunity to customize your cut preferences.

Can I split a share with someone?

Absolutely! Many customers split a whole lamb with friends or family. We can provide two separate pickup times or divide the cuts into two boxes. Just let us know your preference when you reserve.