TWIN BROOK CAMILLUS FARM, LLC
Freezer Trade ‘Hanging Weight’ per pound:
Needs to be ordered ahead (firstname.lastname@example.org)
Retail Beef (upon availability) Weight & Price marked, inside farm center freezer
WHOLE Cornish Cross or Red Broiler
Contact us for pricing
—Available ‘fresh’ in summer; ‘frozen’ inside farm center.
Order ahead email@example.com
WHOLE turkeys / ‘fresh’ Seasonal (Thanksgiving)
White Broad-Breasted & Brown-Breasted fast-growing pastured turkeys.
Narragansett 'Heritage Breed' (Pastured slow-growing)
(Order ahead firstname.lastname@example.org)
Pricing for lamb
There are three costs involved when purchasing lamb from our farm:
The cost of the lamb meat itself is paid to the farm.
The cost of the slaughter
The cost of the custom cut and wrap paid to the butcher shop. This varies based on your cut order
*Please note that due to the rapidly changing nature of the economy and multiple butcher shops, our website will not reflect the most current cut and wrap pricing.
It is important to remember that the price for your table cuts applies to ALL of your cuts so you are getting your ground lamb and your leg of lamb for the same price.
What kinds of cuts come with a lamb?
The short answer is, you get to choose! We recommend consulting a cut chart. Call the butcher shop and ask them to help you choose your cuts. Due to the natural anatomy of the animal, it isn’t possible to get the whole animal into chops or roast. If you’re overwhelmed with decisions, just choose a “Standard Cut” and get the following cuts from your side of lamb.
Standard Lamb Cuts:
leg of lamb
Katahdin is one of the best-flavor meat.
LAMB (1 year) Hogget (14 mo-2 years) Mutton (>2 years)
From hoof to carcass = 50% yield
From carcass to cuts = 75% yield
140 lb. lamb —> 46-49 lb. meat
[90 lb. lamb—>34 lb. meat] Aged—3-5 days