Lamb

After 35 years of having sheep on the property we are giving the land a rest to break intestinal parasite cycles and getting certified organic lambs from two other local organic farmers, Chris Boettcher and Claire Gerber to fill your orders.
These are our standard cutting instructions for lamb:
Leg whole - Bone In
Loin - Chops - Bulk Packed
Shoulder - Roast - Bone In
? Ground Lamb (1 lb bags)
? Stew - Boned (1 lb pkgs)
Ribs - cut for Sweet and Sour strips
Kidneys
Liver - sliced