Lamb from Point View Farm is all-natural, with no antibiotics or growth hormones. Our pastures are never sprayed with chemicals, and lambs graze freely on 20 acres of oak savannah the way nature intended. The hay we feed during the winter also comes from our property. Our animals never spend time at a feedlot and are grass-fed. Butchering is done humanely by Hoesly’s Meats in New Glarus, WI.
We strive to be good stewards to the land and animals that provide for us. We are fortunate to know where our food comes from and to live in a community that values this simple, but important, concept. Point View Farm is a constantly evolving 47 acre parcel of land that we have grown to know and love.
Lamb is a great way to have delicious, local, grass-fed meat that is manageable for your freezer. As of fall 2015 lambs are sold as wholes or halves, at $5.90/lb wrapped, plus butcher’s fee of $90 for a whole or $45 for a half. So, what does that mean? On average, half a butchered lamb will weigh between15lbs-20 lbs and cost between $133-$163. A whole lamb (weighing btw 30lbs-40lbs) will cost between $267-$326. Custom cuts available at no extra charge.
*Lambs sell out quickly, please contact us to ensure availability
Cuts can vary, but here is a typical list of cuts from a whole lamb:
Lamb Chops: 12
Leg of Lamb Roast: 2
Shoulder Roast: 3
Sirloin Chops: 2
Lamb Ribs: 4
Shoulder Steak: 3
Stew Meat: 2
Lamb Shanks: 2
Ground Lamb: 6 lbs