|
Lamb Chops: What thickness do you want?
(Most customers prefer 1 inch, some prefer thinner ¾ inch.) How many chops per package? Lamb chops average from 1 ounce to 3 ounce. (Most customers request 4 to 8 chops per package.) Shoulder Roasts: Standard size is 3 lb. If roast is not wanted, you may have it cut to all steaks or trim out. Shoulder Steaks: What thickness do you want? (¾ inch is normal.) How many per package? Most will do 1 less steak than chops. |
Back Hams: Can be left whole or cut in ½. (There is
one ham per ½ lamb) The leg of lambs can be smoked for an additional $0.75/lb. Spareribs: Can be packaged as ribs or trimmed out. Hocks: Can keep or have trimmed out. Heart, Tongue and Liver: Can be packaged. Heart and tongue can be added to Trim. Trim: Can package as stew meat or lamb burger. (Lamb makes delicious burger.) Sausage, such as seasoned links can be made for an additional cost. |
|
Recommendations & Notes.
“Trim” is meat that is intended for further processing such as sausage. Your trim can be used to make sausage with or without other meats added. Be sure that you clearly understand what you are asking for, what you will get and how much processing will cost.Be sure to ask about timing. Meat will be ready in approximately 10 days, longer if you request curing and smoking. Your meat can be smoked without nitrites but that takes longer (up to three weeks) and costs $1.00 per pound versus $0.75 for smoking with nitrites. |
Why are hogs and lambs sold by the ½?
The carcasses of pigs and sheep cannot reasonably be subdivided into 1/4s. The customer specifies how their ½ is processed. |
