Pasture Raised / Grass Fed Lamb, Pork & Beef
2 ways to purchase pasture raised / grass fed meat
- Shares
- Individual Packages
The more economical way to fill your ice chest with pasture raised / grass fed meat would be to pre-purchase (referred to as shares) a whole or half (and in the cases of beef a minimum of 1/4) of an animal to be harvested on farm and then custom processed and packaged per the share holders specifications.
“For example, for our household, I have mine ground in 2 lb packages and my steaks packaged in groups of 4. I also have some more unusual cuts done such as Korean bbq style short ribs.”
The cost of each share is based on what is referred to as the animals dressed-weight or hanging-weight. On average our steers run about 750lbs and our lambs 33lbs hanging weight. Purchase of the shares happens prior to the harvest date and requires the shareholder to fill out what is known as a ‘cut sheet’ that records the specific details for the processing and packaging of your meat. These cut sheets can seem daunting at first but no worries we are here to help. Generally our harvest dates are between late November-Early December for lamb, Feb/March for Beef and August-September for pork.
Share Pricing
CONVENTIONAL PATURE RAISED SPRING LAMB
- $12 LB HANGING WEIGHT
CERTIFIED ORGANIC PASTURE RAISED SPRING LAMB
- $14 LB HANGING WEIGHT
GRASS FED BEEF
- $8 LB HANGING WEIGHT
GRASS FED ANGUS
- $9 LB HANGING WEIGHT
PASTURE RAISED PORK
- $7 LB HANGING WEIGHT
Click here to reserve a 2023 pasture raised lamb.
Click here to reserve a share in our February grass fed steer (beef).
Individual Packages
If filling your freezer was not what you had in mind we offer a large variety of individually packaged cuts of our lamb, beef, and pork. If local, you can pick up from us here at the farm or have it shipped with dry ice (shipping charges will apply).
Or if you are in the Tri State area of NY you can visit: Yaranush Mediterranean Foods at 322 Central Ave. – White Plains, NY – See on Google Maps.
If there is something you can’t find let us know. We will do what we can to accommodate.
We now have the ability to ship 1-2 day mail with dry ice, shipping charges will apply.
The lists of lamb shares, cuts and prices can be found here:
Click here to reserve your 2022 pasture raised lamb. Complete and email this AJHC Lamb/Goat Cut Sheet.
In case you were wondering…
Here at AJHC farm we take slaughtering very seriously. All of our animals are raised from day one with nothing but love this includes those that, unfortunately, are destined to be harvested for consumption. We always welcome visitors to come and see everyone and get a sense of what this farm is about.
Our lambs are born here in April and stay with their mothers on rotating pastures until late fall where they are finished up on our organic 2nd cut hay and some organic grain (more as a treat than anything else). When their time comes it is stress free and immediate. The meat is unlike any you will have had from your local grocer it is delicate and tender without the gaminess that is often associated with lamb.
Why we sell both organic and not:
Our pastures and hay are all certified with the VOF and Organic Project and we only ever feed our sheep certified organic grain however some are labeled as conventional and others as certified. That is almost always because some lambs are bottle-fed as babies and the lamb milk replacer does not come in an organic version. Since Finnsheep tend to have triplets or more but still only have 2 teats I supplement any extra ones with bottles. This immediately takes them off our certified list.
Our beef steers comes to us from local farmers or are born here depending. They arrive as day olds and are bottle fed and given organic grain as calves moving onto pasture as soon as they are able, during the off season they reside in the cow cabin with the heard and are finished off with some organic grain. They all have wonderful lives full of multiple pastures, hordes of fall apples, and yummy treats. All this love and care comes though in the flavor and quality and is beef you can feel good about. Check with us regularly to see who we are raising up and availability.
Our pigs are also raised in a large wooded pasture where they comfortable shelter, an area for a very muddy wallow, many shady spots, and lots of plants to root up. They are treated to a daily slop of veggies and fruits and other wonderfully healthy and tasty treats.
See all these animals and our farm on our new TIKTOK page: @ajshappychick.farm
If you would like your own whole or half lamb, a custom cut sheet will need to be filled out and everything will be packaged to your specifications. A whole lamb packed and frozen into various cuts will take up about about 1-1.5 cubic feet of freezer space.
Email us with questions and/or to inquire.
Hi guys. Just wanted to send along my compliments on the most amazing lamb I have ever eaten!
We purchased 34 pounds of lamb from you and it is a smash hit. We started with the burger, making traditional shepherd’s pie. With an adolescent boy in our family whose sole mission in life is to eat us out of house and home, we quickly discovered the necessity to make a double batch when we make it. It simply doesn’t last. It is beyond flavorful and straight into succulent.
The real star of the show, however, was the roast leg of lamb we prepared for Easter dinner yesterday. It was simply outstanding, and I went a little past medium rare (new oven coming soon). Carved easily, melted in our mouths. Meat this delicious simply doesn’t come from the mass market. You can be rightfully proud of the good work you do, it shows in your product.
Looking forward to our next purchase
Be well
Around Christmas of 2021 my father sent an email to myself and siblings about getting some lamb to have at our family dinner. I replied, “yuck, I’m not eating that.” He asked why and I said that every time I have cooked it from a local butchery in Stowe for the 93 year-old gentleman that I take care of, it smells awful. The one time I took a sliver of it to taste, I spat it out and said, “never again”.
Despite my disinterest in having lamb, my father brought some to our family dinner, as everyone was willing to eat it. There were six adults and three kids who all had some and commented on how tender it was and quite tasty. I forced myself, with a scrunched-up face, to try a bite, and I was quite surprised to find it quite good. By this time the meat was pretty much gone so I did not get a good size piece to try but I will say I was pleasantly surprised and would definitely try it again from Brian and Susan’s farm.
Local and delicious, can’t get any better than that.
