If you have not previously cooked grass-fed lamb before, we strongly suggest you view the link with cooking tips before you order since the way it is cooked will greatly impact your enjoyment of the meat. As to not reinvent the wheel, you can find wonderful information on cooking grass-fed lambunder “cooking tips” on this website.
Our inventory is continually changing as we sell and bring back meat from the locker.
Last updated: 5-19-12 :: Our next batch of lamb will go in for processing late summer.
~ Lamb Cuts ~
Boneless Leg-O-Lamb Roast (~3 lbs) - $9.50 /lb SOLD OUT
Neck Roast (~1 – 1.5 lbs) - $8.00 /lb
Shoulder Roast (~1.5 – 2.5 lbs) - $9.00 /lb SOLD OUT
Shoulder Steaks (~.5 – .75 lbs)- $9.00 /lb
Loin Chops (~.6 – 1 lb, 2/pkg) - $12.50 /lb SOLD OUT
Sirloin Chops (~.4 – .7 lbs, 2/pkg) - $11.00 /lb SOLD OUT
Spare Ribs (~1 lbs) - $4.50 /lb SOLD OUT
Ground (~1 lb) - $5.50 /lb SOLD OUT
Soup Bones (~1 lbs) - $3.00 /lb
Liver (~.75 lbs) - $2.00 /lb SOLD OUT
Heart (~.25 lbs) - $2.00 /lb SOLD OUT
Visit our blog, Crooked Gap Farm – The Recipe Box, for photos and recipes for our products.
