Lamb Pre-Order 2024

Reserve your lamb with a deposit paid through our online store - use the link below. 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. This December, 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). Send us a message if you have any special requests or questions.

ALL THE DETAILS . . .

What Breed: Our grass-fed Katahdin lamb is tender and flavorful. Katahdin are “hair” sheep, meaning that their wool does not need to be sheared because it sheds as spring arrives. Katahdin are excellent foragers, independent and dutiful mothers, and love snacks of alfalfa and grain.

Time Frame: Our lambs were born in the early spring and will reach market weight by early December in time for your winter holiday celebration. If you prefer to perform your own Halal slaughter, we can 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.

*Our standard cuts include bone-in leg, bone-in shoulder, neck, breast/spare ribs, rib chops or rack of lamb, T-bone chops, sirloin steaks, shanks, and stew or ground meat.

We’ll reach out to you before harvest day to get a bit more information, like (a) do you prefer stew or ground meat, (b) do you prefer chops or a rack of lamb, (c) how spicy do you like your jam, and (d) whether you want the hide and/or organ meat. 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.