Welcome
Hi, I'm Annie. I'm your farmer and also teach herbalism and lead tours and plant walks. I hope you can experience some of the magic of our garden in the season to come, whether you come for classes or for the flavorful food or both.
Food and Fibers from the Farm
Grassfed Lamb: deposit for whole lamb
$100.00
Sold out
Make a deposit to reserve your lamb for January 2023!
Here's the info on our flock:
These lambs were born in winter 2021-2022 and have been grazing all through the grass-growing seasons. They are from our friend's flock, a flock which we have contributed to and mixed animals with over the years! Along with grass, these lambs eat a wide range of forbs and herbs in their pasture and we give them kelp, salt, and other basic mineral supplements to ensure their health. The flock gets a new slice of our 6 acre pasture every of couple days.
Buying Lamb:
We will have lamb available the last week of January or first week of February 2023. We are selling them as whole lambs, meaning you get to order the cuts and type of processing you prefer. We like to get a mixture of roasts, ground lamb, ribs, cubed stew meat, and chops. Since we starting raising them lamb has become our favorite meat and with a meal of potatoes, lamb burgers and tomatoes and salad we can eat food that was 100% raised on the farm.
We charge $6.80 per pound hanging weight and a $75 butchering fee. If you would also like the pelt or sheepskin, you can buy one for $110 if you are already buying a whole lamb. We're expecting our lambs to have hanging weights between 35 and 50 lb.
We are now asking for $100 deposits for the lamb, either paid here or with cash or check to us in person. The remainder of payment will be due upon receipt of your meat. Cash or check preferred.
Other info:
You'll need about 2 cubic feet of freezer space for the cuts from one whole lamb.
You can split the lamb with someone else, but just have one person pay and communicate with us or the butcher about processing and cuts.
Hanging weight is the weight of the animal minus the pelt, the feet, organs and other inedible parts. The total weight of your cuts will be slightly less than the hanging weight due to deboning & trimming.
We will sell pelts separately as well later in the season for $135 each.
Lamb Pelt: Order for pick up May 11
$135.00
Beautiful, soft fleece on professionally tanned skin. A range of different wools from our mixed flock, all of them thick and plush. Majority white with 3 blackish brown ones. Please specify color preference when you order. We raise our sheep on grass and hay and offer whole lambs for sale once a year and cuts as we have them. No shipping available: please buy only if you can pick up on the farm.
*Pick up Thursday May 11 between 9:30 AM and 7:00 PM* You will find the pelt bundled up with your name on it under the white tent by the red pack shed!
Grass-FED LamB
Because there is a weight range for most of these cuts, we are asking for orders by email at broadwingfarm@riseup.net, or by phone message at 610-286-9473.
We will respond with confirmation and a total. Please pay on receipt of cuts; cash or check if possible. Venmo is @Annie-Hasz.
When you order please specify:
1) the type of cut(s) you want
2)the quantity of cuts
3) your preferred weight of cut, if you have one. We will do our best to match your preference. See our chart below for cut weight ranges.
This lamb is grass-fed, raised on pasture as nature intended. This means the meat contains compounds that grain-fed meats cannot contain, including a high amount of Omega-3 (a healthy fat that is beneficial to the heart and calms inflammatory processes in the body), as well as being high in beta-carotene, vitamin B12 and E. A great place to learn about why it's so important to seek out grass-fed meat for your health, the farmer, and the land is Eatwild.com.
Our lamb was raised in a pasture rotation and the animals were roughly one year of age at their butcher date. The flavor of this lamb is not muttony nor gamey -- it is quite rich and delicious: perhaps reminiscent of the best beef you've ever had. All roasts are bone-in. Take advantage of this and make a stock and lamb stew after slow-cooking your roast.
All our lamb is USDA inspected and vac-sealed.
Which cut should you chose?
If you want to make delicious lamb sliders, meatballs, or an exciting meat for taco night, buy a couple packs of ground.
For roasts, shanks and leg of lamb, you will want to cook low and slow. I'm actually beginning to prefer the incredible flavors and tender texture that result from these cuts when they're cooked well above all else.
Good pairings with lamb are onions & garlic, rosemary, tomato, and sharper or even citrusy flavors like sumac and pomegranate.
Our lamb was raised in a pasture rotation and the animals were roughly one year of age at their butcher date. The flavor of this lamb is not muttony nor gamey -- it is quite rich and delicious: perhaps reminiscent of the best beef you've ever had. All roasts are bone-in. Take advantage of this and make a stock and lamb stew after slow-cooking your roast.
All our lamb is USDA inspected and vac-sealed.
Which cut should you chose?
If you want to make delicious lamb sliders, meatballs, or an exciting meat for taco night, buy a couple packs of ground.
For roasts, shanks and leg of lamb, you will want to cook low and slow. I'm actually beginning to prefer the incredible flavors and tender texture that result from these cuts when they're cooked well above all else.
Good pairings with lamb are onions & garlic, rosemary, tomato, and sharper or even citrusy flavors like sumac and pomegranate.