Katahdin Sheep

We raise grass-fed Katahdin lamb at Cedar Rise Farm. Our lambs are raised with their mothers until about 8 weeks when they are are weaned to unsprayed pasture grasses, plants and legumes rich in omega-3. Our lambs are never fed medicated feeds. During times of drought or inclement weather, we feed only local unsprayed orchard grass or alfalfa. Our lamb has a mild, sweet, nutty taste. Grilled, roasted, broiled, stewed, or made into kebabs, you will love the rich taste of pasture raised lamb.

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We are now taking orders for the spring 2016. If you are interested please contact me at leslie@cedarrisefarm.com.

The “Gourmet Chef” selection is a customer favorite. Feel free to choose from a selection below or design your own. I will be glad to help you with this.

Whole Katahdin lamb – $7.75 per pound/ hanging weight (USDA inspection and processing included)

Half Katahdin lamb – $8.00 per pound/ hanging weight (USDA inspection and processing included)

We use hanging weight to calculate cost. We have found this is the fairest measure. Fair for you because you are paying for the size lamb you bought and fair for me because you are paying for the lamb before it is cut and the bone is removed. Some people like a lot of boneless cuts or ground meat which has no bone. Some people prefer to have bone-in. Depending on your preferences, the weight of the finished product will be different from one customer to another. The hanging weights for our lambs will range between 40-60lbs.

GOURMET CHEF

  • 1 “Frenched” rib rack
  • Rib chops
  • Loin chops
  • 1 Leg of Lamb bone- in (whole or cut into 2)
  • 1 Leg of Lamb bone -in (cut in to 2) top end kept as roast and lower leg cut into Kabob meat.
  • Sirloin chops
  • 1 boneless shoulder roast rolled and netted.
  • 1 shoulder ground
  • 4 shanks

*organ meats and stew bones upon request.

BURGER LOVER MEETS GOURMET CHEF

  • 1 “Frenched” rib rack
  • Rib chops
  • Loin chops
  • 1 Leg of Lamb bone- in (whole or cut into 2)
  • 1 Leg of Lamb bone -in (cut in to 2) top end kept as roast and lower leg cut into Kabob meat.
  • Sirloin chops
  • Shoulders and shanks ground.

*organ meats and stew bones upon request.

Not sure you want to buy a whole or half? We offer lamb by the cut with a minimum of a 5 lb order:

Leg of Lamb – $12.00 bone-in/ $13.00 bone-out
Sirloin steak, chop, Kabob all taken from the leg $13.00
Rib Roasts and Rib Chops with bone $13.00 per lb
Loin Roasts and Loin Chops with bone $12.00 per lb
Shoulder Roast – $10 bone in / $11 boneless
Stew Meat- $11
Ground Lamb- $9.50

MINI GOURMET

  • 10-11 lbs of lamb for $120

(A combination of cuts including a leg Roast, chops, and ground lamb weighing between 10-11lbs. Recipes for the cuts included. This makes a wonderful gift for the cook in your family.)

 

 


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