Our Dorset sheep were bred to produce on grass! They are able to breed at different times of the year, so typically we plan for them to lamb in either the spring or the fall. We raise the lambs with their mothers on pasture for at least 4 months, and then finish them on grass until they are approximately 8 months old. Although they do receive some grain at times (depending on time of year, forage quality, and other factors), it is a very small amount we consider them to be 95-98% grass-fed and grass-finished. The resulting meat is very tender and flavorful, as well as healthy for you with high levels of Omega-3 fatty acids, Vitamin E, and CLA (conjugated linoleic acid).


* When ordering a half or whole lamb PBN Farm charges a per pound price based on the “hanging weight.” Hanging weight is the weight of the carcass before it is cut–you will lose approximately 1/3rd of the hanging weight in excess bone and fat when the butcher packages the meat. This cutting loss is the reason the hanging weight price is lower than net weight prices. We estimate lamb hanging weights will be between 40 and 50 + pounds per animal. Customers can order a half or whole lamb which will be cut to your specifications. The per pound price does not include the cost of processing. We utilize Larry’s Custom Meats for USDA processing and can help you make arrangements with a non-USDA custom processor, if you prefer this option which is less expensive. The current cost of USDA processing is $115.00 for a lamb or $67.50 for a half.

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