1/2 and Whole Lamb Order Form

    Ordering Information:

    Roasts can be 2-3 lbs, or 4-5 lbs if you have a large family or enjoy leftovers
    Lamb chops are typically cut 1-inch thick
    A standard whole lamb can include: 

    1.4lbs Neck steaks, 2 packages
    5lbs Lamb Shanks, 4 packages
    3.5lbs Stew Lamb, 3 packages 
    5.3lbs Lamb Should Roast, 4 half roasts or 2 whole roasts
    4.86lbs Ribs, 4 packages
    3.4lbs Rack of Lamb, 2 packages
    5.5lbs Bone-in Chops, 5 packages
    10 lbs Leg of Lamb, 2 whole roasts or 4 half roasts 
    5lbs Bones 

    OR

    ​A half lamb will be exactly half of a whole; a half lamb can include:

    0.7lbs Neck Steaks, 1 package
    2.5lbs Lamb Shanks, 2 packages
    1.75lbs Stew Lamb, 1-2 packages
    2.65lbs Lamb Shoulder Roast, 2 half roasts or 1 whole roast
    2.43lbs Ribs, 2 packages
    1.7lbs Rack of Lamb, 1 package
    2.75lbs Bone-in Chops, 2-3 packages
    5lbs Leg of Lamb, 1 whole roast or 2 half roasts
    2.5lbs Bones

    Order & Delivery Schedule:

    From the time we deliver a lamb to the butcher, the harvest, cutting, and wrapping process takes about 8 days. If you're in Edmonton and need delivery, we can co-ordinate it with one of our scheduled trips, which can happen either the week of the butcher pickup or a few weeks later.

    For example, if you want your lamb ready by early March, the animal must be delivered to the butcher by the fourth week of February (subject to butcher availability). We typically schedule deliveries toward the end of each month, so to align with your timing, a delivery at the end of February would probably work the best, and that would require the animal being booked in at the butcher at the second week of February.

    Ordering early increases your chances of securing your preferred delivery time. For fall delivery, we recommend ordering by July, as fall spots fill up quickly. Our butcher is unavailable from mid-October through mid-December because of hunting season, and waiting too long could lead to limited options and wait times of up to 2 months.

    Shoulder

    Neck

    The neck meat cannot be de-boned and turned into ground lamb, as our butchers do not have the time to work around the bone. However, you have the option of neck steaks or a neck roast. If you choose not to take the neck, that weight will not be replaced with more meat.

    Rack

    We recommend keeping the rack as is -- it's too lovely to grind and there's no other cut it can be cut as.

    Loin

    Loin Chops are packaged four per package and are 1" thick

    Leg of Lamb

    Foreshank, Breast, Trim Meat 

    Fat + Bones
    If you choose not to take bones or fat, that weight is not replaced with more meat. ​

    ​Offal

    Organ meats (kidneys, heart, liver, tongue) are an additional purchase since these cuts are not included in the lamb carcass hanging weight; for a half lamb, it's first come, first serve for offal: lamb kidneys ($3.00), lamb heart ($3.00), lamb liver ($6.00),  lamb tongue ($3.00).
    Here is a great video to watch to see where all of the cuts are located, and here is an Ultimate Guide to the different cuts.

    ​Any special instructions? We will try to accommodate special requests as much as possible but cannot guarantee them.

    Details

    Orders for a half and for whole lamb require a non-refundable deposit of $150. Cheques are payable to Rick Wasylik, RR1 Box 8, Vermilion, AB T9X 1Y6; by e-Transfer to [email protected] , (639) 536-1004. You will receive confirmation when your order and deposit are received. Please make note of the processing and delivery date provided at that time. 

    The balance of payment is due before delivery day. Your order will be custom cut and wrapped by our local independent abattoir, Vermilion Packers. 

    Thank you for supporting our family farm and local, sustainable agriculture. Please let us know if you have any questions, especially about cooking instructions for any cuts of meat you may not be familiar with. We want you to enjoy your purchase to the fullest!