Enter Store

Regeneratively and Ethically homegrown Lamb side

Paddock to plate whole animal butchery offering homegrown beef and lamb, as well as chicken and pork. We smoke our own bacon, ham, and other smallgoods and offer butchery classes to the public

Learn More

What makes this farm special or unique?

Why not ask for farmer direct!

You cn ask pre purchase questions to the farmer here!

This is also the best way to ask a farmer directly for order updates.

 

Farm Rating

0 out of 5

Visit the farm page to read reviews in detail. More than just a score, customers are asked to assess a variety of factors from customer service to product taste!

Step 1: Check this farm can deliver to you!

 

Please enter your Postcode to see local pricing and availability

Product details

Description

Regeneratively and ethically grown side of lamb grown on our farm. Sides generally weigh about 14kg.

Additional information

Animal Age

Calver / Vealer – 9 Months Approx

Cow Breed

Angus, Cross Breed, Poll Hereford, Simmental

Finishing Times

25 Days

Finishing Type

Grass Fed, Grain Finished

Leanness

Average

Meat Aging

Dry Aging

Packaging

Bulk Packs, Cryo vac, Tray Pack

Ready To Eat (Approximately)

Now! (Just wait for butchering)

Subscription Frequency

No Subscription

Whole Animal Dressed Weight Estimate

28kg

Reviews

There are no reviews yet.

Be the first to review “Regeneratively and Ethically homegrown Lamb side”

Your email address will not be published. Required fields are marked *

General Enquiries

There are no enquiries yet.

Step 2: Choose your portion size

$14.50 / KG Dressed Weight

Pricing is based on "dressed weight"

What is “dressed weight? and why is it important?

When buying a side (or quarter) of a cow/sheep etc, the final weight you receive will be less than the total listed by the farmer.

Dressed weight, otherwise known as “hanging weight” is the weight of the carcass after the animal as been killed and the head, blood and offal removed.

So this dressed weight includes all the meat, fat and bones from the “side” of an animal.

From here, the butcher will prepare your “side” or “quarter” based on your specifications.

Some loss of weight can occur through the process of “dry aging” where the meat is allowed to safely “age” this helps to tenderize the meat, but results in some weight loss.

The cut specifications can also have an impact on your final weight, for example, T-bones with bone out will weigh less than bone in.

Dressed weight is used as it is the “most fair” and “most correct” method of weighing an animal for processing.

On average, “boxed weight” can be anywhere from 20% to 30% less than dressed weight.

Learn More about Lamb!

Do you save money?

Do you save money on a side of lamb over buying individual cuts?

Lamb Cuts In Detail

What cuts do you get in a side of lamb.

Will it fit in my freezer?

How much freezer space do I need for a side of lamb?

Do you save money?

Do you save money on a side of lamb over buying individual cuts?

Lamb Cuts In Detail

What cuts do you get in a side of lamb.

Will it fit in my freezer?

How much freezer space do I need for a side of lamb?

Step 3: Choose your cuts and delivery options

Regeneratively and Ethically homegrown Lamb side

$101.50

  Ask a Question

In stock

Forequarters *

The Forequarter incorporates the neck, breast, and shoulder of the lamb.

You have the choose of the Forequarter to be into chops and/or boned out and made into a boneless rolled roast.

Forequarter Chops – It is flavoursome cut suited for stews, roasting, braising or equally as good cooked over the BBQ.

Boneless Rolled Roast – makes for a delicious roast, and it is best to be cooked slowly at a medium heat.

Chops Roast (bone and rolled) +$15.00 Shoulder Roast (bone in) 1/2 Chops and 1 x Roast (boned and rolled) +$7.50 1/2 Chops and 1 x Shoulder Roast (bone in)

Loin *

The Loin contains the most popular cuts such as the rack, cutlets, loins, and chump.

It is the most tender and succulent meat, due to the location of the muscles.

You have the option to the have Loin as chops and/or left as whole rack (untrimmed).

Chops – best cooked on a barbeque, pan fried or grilled on a quick high heat.
(Our family favourite is to crumb the chops and shallow fry them and serve with gravy)

Rack – perfect roast for those Special Occasions.

Chops Rack (untrimmed) 1/2 Chops and 1 x Rack (untrimmed)

Hindquarters *

The Hindquarter is made up of the leg and shank on the end.

You can choose for this cut to be done into chops and/or roasts (whole or halve roasts).

Chops – go well on the barbeque, pan fried or even slowly braised and roasted.

Roast – A whole roast will range from 2-3kg ideal for a big family or larger gathering and a halve roast will range from 1 – 1.5kg.
Note: The Shank is connected to the roast which can be cut off by yourself to use with the other shank to make delicious slow cooked meal.

Chops Whole Leg Roasts Leg Roasts Cut in Half 1/2 chops and 1 x Leg Roast Cut in Half

Ribs *

Lamb spareribs can be cut off the rib cage with the meat left on the bone.
These are good for slow roasting or barbeque.

If you require sausages this is where the meat comes from. It is trimmed off the rib cage and made into sausages.

Spare Ribs

Dog Bones *

The amount of dog bones you receive will depend on how you decide to get your sheep cut up .

For example a whole sheep processed completely into chops will have very few dog bones but if you have the forequarters boned out and sausages made you will receive a considerable amount of dog bones as the meat has been removed from the bones to make these items .

No Dog Bones Dog Bones

Join To Win Free Meat!