About Our Lamb
Our lambs are born and raised on the farm and spend all summer eating grass, and then hay in the winter. They are a Dorset x Hampshire x Suffolk.
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 allows it to develop a flavour that's richer and fuller than spring lamb but 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 allows it to develop a flavour that's richer and fuller than spring lamb but not as pronounced as older mutton. Meat from a hogget provides satisfying depth of flavour, texture, sweetness, versatility, and tenderness.
Bulk Lamb | we're currently taking orders for 2024!
When you order a half or whole lamb, you get to decide which cuts you'd like. Because lambs (sheep) are small, you aren't able to request both ground and stew from a single animal -- it's one or the other. Check to see if we have some in stock, and you can always add the other cut to your order.
Whole lamb: approximately 50-60 pounds of meat -- $10.50/pound includes cutting and wrapping
Half lamb: approximately 20-30 pounds of meat -- $11.50/pound includes cutting and wrapping
Lamb is not dry aged, so once a lamb heads to the butcher, it's back to us very quickly, all cut and wrapped.
Whole lamb: approximately 50-60 pounds of meat -- $10.50/pound includes cutting and wrapping
Half lamb: approximately 20-30 pounds of meat -- $11.50/pound includes cutting and wrapping
Lamb is not dry aged, so once a lamb heads to the butcher, it's back to us very quickly, all cut and wrapped.
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)
Please feel free to look at our cutting sheet but only fill it out if you have confirmed your lamb order with us via email. We have a very small flock so we do sell out quickly.