Lamb Pre-Order 2025

Reserve your grass-fed, pastured lamb today! We usually sell out months in advance, so lock in your reservation with a deposit of $100 for a whole lamb or $50 for a half (use the links below). When your lamb is ready for pick-up, you will be charged the remaining balance which includes: $9/lb hanging weight (typically about 45-55 lbs for a whole), plus $110 slaughter fee ($55 for half) and $85 for cut and wrap ($50 for half).

ALL THE DETAILS . . .

What Breed: We raise Katahdin sheep in an intensive, rotational grazing system. Our lambs are born on pasture and get to browse and nibble on grasses as soon as they are ready. The flock is moved quickly from pasture to pasture to keep them and the grasses healthy and happy. Katahdin are “hair” sheep, meaning that their wool does not need to be sheared because it sheds as spring arrives. They are excellent foragers, independent and dutiful mothers, and love snacks of alfalfa and grain. They are also delicious — tender and flavorful — and a healthy source of lean protein.

Time Frame: Our lambs were born in the early spring and will reach market weight by the end of November/early December in time for your winter holiday celebration. If you prefer to perform your own Halal or other culturally appropriate harvest, we sell individual lambs earlier in the year to coincide with family gatherings or religious observances. Include a message in your pre-order form to let us know if you would like to pick up your lamb earlier or to perform your own Halal slaughter.

What to Expect: We are one of the few farms in western Washington that has a WSDA-certified processing facility on site. We’ll arrange the harvest and butcher services for your lamb, then let you know when it’s ready for pick up. We’d be happy to show you around the farm before sending you home with a standard selection of cuts* and a jar of Johnson Berry Farm pepper jam (Pepper Jams - Johnson Berry Farm), the perfect complement to roasted or grilled lamb.

*For a whole lamb, our standard cuts are a bone-in leg, a bone-in half leg and leg roast, four bone-in shoulder roasts, four neck rounds, two breast plates with spare ribs, a rack of lamb and rib chops, T-bone loin chops, two shanks, and 1-2 lbs of ground (depending on the size of the lamb).

For a half lamb, our standard cuts are a bone-in half leg and leg roast, two bone-in shoulder roasts, two neck rounds, a breast plate with spare ribs, a rack of lamb, T-bone loin chops, one shank, and some ground lamb.

Special requests can generally be accommodated, but will involve an extra charge.

We’ll reach out to you before harvest day to get a bit more information, like how spicy do you like your jam and whether you want the hide, tongue, and/or organ meats. Your frozen meat will be ready for pickup approximately a week after harvest. We dry age our lambs before fabrication, so there is a bit of a delay between harvest and pick-up. A whole lamb, cut and wrapped, fits into an average-sized cooler (bring one with you on pick-up day) and will take up most of an above-the-fridge style freezer.