Custom Bulk Lamb | Taking orders for 2025!
There’s a lot to consider and understand when you’re purchasing in bulk, and if it’s a new experience for you, don’t be afraid to ask questions. Some of the questions to ask your farmer and yourself are: Do I have enough freezer space? Am I prepared to cook all of the cuts included in that part of the animal? How quickly can a butcher date be booked? Can I request cuts that aren’t listed on the cut sheet? We can help you answer all of these questions and more!
PLEASE contact us before filling out the order form to discuss available butcher dates.
PLEASE contact us before filling out the order form to discuss available butcher dates.
A whole lamb is priced at $10.50 per pound based on the hanging weight (also known as wet weight, dressed weight or carcass weight). The hanging weight typically ranges from 55 to 75 pounds, making the total cost approximately $680
After processing, you'll receive 45 to 55 pounds of meat in your freezer, depending on your cutting instructions and the size of the half. You'll need approximately 2.5 cubic feet of freezer space.
After processing, you'll receive 45 to 55 pounds of meat in your freezer, depending on your cutting instructions and the size of the half. You'll need approximately 2.5 cubic feet of freezer space.
A half lamb is priced at $11.50 per pound based on the hanging weight (also known as wet weight, dressed weight or carcass weight). The hanging weight typically ranges from 30 to 45 pounds, making the total cost approximately $400
After processing, you'll receive 18 to 25 pounds of meat in your freezer, depending on your cutting instructions and the size of the half. You'll need approximately 1.5 cubic feet of freezer space.
After processing, you'll receive 18 to 25 pounds of meat in your freezer, depending on your cutting instructions and the size of the half. You'll need approximately 1.5 cubic feet of freezer space.
Lamb is not dry aged, so once a lamb heads to the butcher, it's back to us very quickly, all cut and wrapped and ready for delivery.
What do I get for that price?
You get everything the carcass has to offer — chops, roasts, ground lamb, bones, fat, shanks, and more. The price you pay is based on the hanging (carcass) weight and includes all butcher fees, cutting, and wrapping, so there are no hidden costs.
Your final take-home weight will depend on your cutting instructions and the size of the animal, but you can expect to receive approximately 70-75% of the hanging weight as packaged meat for your freezer. All these cuts are available, but you must request them when submitting your cutting instructions, otherwise, they will be ground into (except for bones, which cannot be ground). If you choose not to take bones or fat, that weight is not replaced with more meat. Your final take-home weight will be lower based on what you decide to keep.
Organs are not included in the hanging weight price, as they are removed from the carcass before weighing. However, they are available for purchase at a discounted rate for bulk customers. If you'd like liver, heart, tongue, or other organ meats, just let us know!
Your final take-home weight will depend on your cutting instructions and the size of the animal, but you can expect to receive approximately 70-75% of the hanging weight as packaged meat for your freezer. All these cuts are available, but you must request them when submitting your cutting instructions, otherwise, they will be ground into (except for bones, which cannot be ground). If you choose not to take bones or fat, that weight is not replaced with more meat. Your final take-home weight will be lower based on what you decide to keep.
Organs are not included in the hanging weight price, as they are removed from the carcass before weighing. However, they are available for purchase at a discounted rate for bulk customers. If you'd like liver, heart, tongue, or other organ meats, just let us know!
The Wasylik family raise their cattle, sheep, and poultry with kindness and respect, and this approach speaks loudly in the quality of the meats and eggs that they sell. Lamb is one of my favourite meats, and Chatsworth Farm have raised the bar for me on what to expect from locally raised Alberta lamb. I have been lucky to collaborate on cooking classes using various cuts from a whole Chatsworth Farm lamb. I was delighted with the texture and flavour of the meat. Chatsworth Farm lamb is flavourful but mild and beautifully tender. I can’t recommend Chatsworth Farm and their superb local product enough."
Kathryn Joel, Get Cooking, Edmonton
Marinated and grilled leg of lamb with ratatouille, grilled bok choy, and salad Niçoise (thank you to Get Cooking Canada in Edmonton for the recipes and amazing virtual cooking lessons)
About Our Lamb
The sheep in our lamb program -- Dorset x Hampshire x Suffolk -- are born and raised on our farm and are butchered at our local provincially inspected butcher just 15 kilometres from our farm. All of our sheep are free from artificial growth promotants and routine antibiotics. They spend all summer on pasture eating grass, and then hay in the winter.
Our lambs aren't spring lambs when they are butchered, but rather "hoggets" which are lambs in their second spring or summer –- so between one and two years old. Not only is the meat tender but the extra time on pasture also allows it to develop a flavour that's richer and fuller than spring lamb, though not as pronounced as older mutton. Meat from a hogget provides satisfying depth of flavour, texture, sweetness, versatility, and tenderness.
Our lambs aren't spring lambs when they are butchered, but rather "hoggets" which are lambs in their second spring or summer –- so between one and two years old. Not only is the meat tender but the extra time on pasture also allows it to develop a flavour that's richer and fuller than spring lamb, though not as pronounced as older mutton. Meat from a hogget provides satisfying depth of flavour, texture, sweetness, versatility, and tenderness.