ORDER LAMB | blue-moon-lamb

How to Order Lamb

Lambs are grown for 6 to 8 months during the summer to a size of 90+ lbs. We can arrange to have the lambs custom butchered at a New York State inspected facility or you are welcome to take your lamb to your own butcher The meat is then cut to the customer’s specifications, vacuum wrapped, labeled and frozen. We sell whole lambs (about 30-34 lbs. processed) and halves (about 15-17 lbs. processed). The weight depends on the cuts ordered. Orders must be picked up at the farm.

At this time we do not have an inventory of cuts to choose from. You can order whole or half lambs by phone or by e-mail. You are always welcome to make arrangements to visit our farm and pick out your lamb.

Price List*

Your order will be cut to your specifications, vacuum wrapped, labeled, and frozen. Either a whole or a half lamb may be ordered. We will need two half lamb orders before we can proceed so there my be a delay while we're looking for the next half lamb order.

Whole lamb including processing
Half a lamb including processing

*All prices quoted apply to freezer lambs and sheep picked up at the farm.

*Shipping is not available at this time

Our lamb is typically available during the fall and winter months but we do have limited availability throughout the year. Please call or email for availability. When you're ready to order download the cut list order form for either half or whole.

Blue Moon Whole Order Cut List.pdf

Blue Moon Lamb Half Order Cut List.pdf

Our butcher vacuum wraps and labels every pack. When filling out the order cut list select how many cuts you want in each package. Normally it's 2 but if you have a large family 4 would probably be better.

Check the box for heart, kidney, and liver if you want them saved.

For each bold item on the left, select a box to the right of it indicating how you want that portion of the lamb to be cut.

All chops are cut 1" thick unless you specify a different thickness. For steaks you will need to check a box for the thickness. Thinner cuts will yield more cuts but thicker cuts will cook better. 1-1/4" seems to be a good balance but I've had customers order from 3/4" to 2". It's all personal preference but with lamb it's easy to overcook so the thicker cut seems to be a much tastier dinner.