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American Dorper Sheep Breeders' Society
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Buying FAQ (Frequently Asked Questions)
Did you know?
The terms lamb, hoggett or mutton are used to describe the meat of a domestic sheep. The meat of a sheep a year old or younger is generally known as lamb, whereas the meat of an older sheep is either hoggett or mutton depending on its age and characteristics. In some countries all such meat is referred to as lamb. All of these are known generically as sheepmeats. *Note: If you have a question about making a lamb purchase, please feel free to contact the NLC.



How do I find a member near me who sells all-natural lamb?
It's easy. In the menu on the left, select an area of the country that best describes where you live. Click on it to find an NLC member close to you.
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What's it going to cost?
When it comes to raising sheep, no two parts of the country are exactly the same. Each NLC member sets his/her own price. You can expect that a whole lamb will weigh somewhere in the neighborhood of 50 to 60 pounds. A half of a lamb will weigh approximately 25 to 30 pounds. Shipping charges will be additional.
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What are the terms of sale?
Member of the Natural Lamb Co-op sell only half or whole carcasses. Lambs are delivered on availability, e.g. as they reach processing weight. The delivery date will be coordinated with the individual customer.
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I've never ordered lamb before. What do I order?
Once our lambs reach an average of 60 to 80 pounds, they are taken to a local USDA processing facility where attention is given to every detail. After aging and curing for at least five days, the lamb is closely trimmed and cut according to your instructions before they are frozen to seal in freshness and to guarantee consistent premium quality.

Lamb divides into three kinds of meat: forequarter, loin, and hinquarters. The forequarter includes the neck, shoulder, front legs, and the ribs up to the shoulder blade. The hinquarters includes the rear legs and hip. The loin includes the ribs between the two.

Lamb chops are cut from the rib, loin, and shoulder areas. The rib chops include a rib bone; the loin chops include only a chine bone. Shoulder chops are less prized. Chops are usually grilled and served medium-rare.

Leg of lamb is a whole leg; saddle of lamb is the two legs with the hip. Leg and saddle are usually roasted, though the leg is sometimes boiled. Roasted leg and saddle may be served anywhere from medium-rare to well-done.

Forequarter lamb meat includes considerable connective tissue and is best when cooked through (well-done) using either a moist method such as braising or stewing or by slow roasting or barbecuing. It is often sold at retail in cubes or as hamburger meat.

When you order your lamb, you must specify whether you want a whole or a half. Then, you must indicate what cuts of meat you would prefer. Your NLC member will be happy to discuss your preferences and give recommendations.

 

Learn more about cuts of lamb.

 


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