Sheep & Goat Shares FAQ | Ethically Raised & Halal

​How much meat do I get from a lamb or goat?
A typical cut yield is around 70% of the hanging weight, though this depends on how you have your lamb or goat butchered. If you prefer more bone-in cuts, organs, and bones, your yield and overall value will increase. On average, you can expect around 35-50 pounds of meat from a lamb or goat.

What is hanging weight?
A: Hanging weight (also known as dressed weight or carcass weight) is the weight after removing inedible parts like the hide, feet, head, some bones, and most of the innards. The dressing percentage for most lambs is about 54%. For example, a 100 lb. lamb will have a hanging weight of approximately 54 lbs.

How much does a whole lamb or goat cost?
Our price is $8 per hanging lb., plus processing fees. Processing costs are typically $125 per animal. For example, a lamb with a 50 lb. hanging weight would cost around $400 for the meat, plus processing fees, making the total $500-$525 (depending on the cut type). A fuel surcharge may apply for home delivery.

What is the difference between a standard cut and a custom cut?

• Standard Cut: Includes 4 leg shanks, 2 leg roasts, 2 shoulders, 2 racks, loin chops, and sliced neck.
  Average Cost: $400 + $100 processing fee = $500.
• Custom Cut: You get to specify exactly how you’d like your lamb/goat cut.
  Average Cost: $400 + $125 processing fee = $525.
  Organ meats are available for an additional fee.

Are your lamb and goat meats free from additives and antibiotics?
Yes! Our lamb and goat are raised without antibiotics, growth hormones, GMOs, or additives, ensuring you receive the highest-quality meat.

How much do I take home?
You take home the finished cuts, or “yield,” which is generally between 55% - 70% of the hanging weight. The exact yield depends on a few factors:

• Bone-in vs. Boneless Cuts: More bone-in cuts will result in a higher yield, while boneless cuts will lower the yield.
• Amount of Fat on the Meat: If the butcher leaves more surface fat on the cuts, it can affect the yield.
  For example, a lamb that dresses at 50 lbs will usually yield between 35-40 lbs of take-home meat. The final amount will vary depending on the specific cuts and preferences you choose.

What sort of cuts will I get?
You can specify exactly how you want your lamb cut and packaged based on your tastes and needs. While the carcass and yield from a lamb are smaller compared to buying a quarter beef, you still have several options. We’ll walk you through the process to help determine which cuts will be most useful for you and provide the best yield for your money. Whether you prefer bone-in cuts, boneless, or specific parts like racks or shoulders, we’re happy to guide you in selecting the right options.

How much freezer space will I need for my lamb?
Plan for about one cubic foot of freezer space for every 15-20 pounds of meat. For a lamb, you'll need approximately 2 cubic feet of freezer space. A whole, processed lamb or goat will typically fit in the freezer that comes with most standard refrigerators. If you're unsure, a milk crate can hold just over a cubic foot, giving you a good visual idea of the space required.

How do I place an order?
You can place an order by securing a deposit online, calling us, or emailing us. Once we verify availability, we will confirm your order and process your reservation with a non-refundable deposit which will be deducted from your final balance. Feel free to call/email us as well if that’s more convenient for you.

How do I pay for my lamb/goat?
To reserve your whole lamb or goat, we require a $200 deposit. The remaining balance, including butcher fees, will be due at pick-up. Payments can be made through the following methods:

• Check, Cash, Zelle, Venmo, CashApp, PayPal, Debit Card

Note: Prices may vary monthly due to changes in the market. You can always verify the current price at the time of your order.