The ramb lambs are getting "rambunctious" and these 4 are now at slaughter weight, which for Shetlands needs to be at least 70 pounds live weight. Shetland lamb is lean and exceptionally tasty and mild. November 12 is our earliest slaughter date and December 12 is our second possible slaughter date. This is grass-finished lamb, which research has demonstrated is just as good for you (contains a similar amount of healthy Omega-3 fats) as grass-fed lamb, according to our County Ag. Extension Agent. These four have had trace amounts or no grain their whole lives. They are spring lambs who will be 6-7 months old by slaughter date and weighed between 70 and 85 pounds live weight as of Oct. 22-they will probably gain a little more by November 12. Hanging weight is about half of live weight and final meat weight is hanging weight minus any bones that are taken out when cutting and wrapping the meat. The customer lets us or the licensed slaughterer know how they want their lamb cut up. The slaughter charges $75-$85 to slaughter, cut, wrap and freeze the meat plus we charge the USDA or auction commodities price per pound live weight price per pound hanging weight or live weight, depending on circumstances. At this time of year, the final total price for both meat and processing together depends on the weight of the lamb and ranges from about $180 to about $200 or more if the lamb is larger. Prices will vary a bit depending on the processor used and how they charge. Lambs can be purchased as either a half or a whole lamb. Please call us at 715-322-4011 or 608-769-5016 by November 10 if you are interested in purchasing a lamb or a half-lamb.
Jeanne Dukerschein loves animals and also has enjoyed lifelong interests in fiber arts, nature, and writing. In 2006, she learned to spin her own yarns and purchased her first Shetland ewe. Her poetry and fiber art, as well as her 20-year career as a freshwater biologist, carry common themes of nature, ecology, and