Meat For Sale
Purchasing Lamb or Mutton
Fill your freezer with local meat by purchasing humanely pasture raised lamb or mutton from Misty Rose Farm!
Check out https://www.americanlamb.com/ for recipes, cooking tips, nutrition information and more.
Lamb and mutton available in a variety of cuts. Prices vary based on cut per pound. Discount for variety bundles over 10 lbs!
Butchered at a USDA-certified facility, vacuum sealed, weighed and labeled, and flash frozen. Cuts are available on-farm, by appointment only.
Buying bulk will save you money and give you control on how your meat is processed. It is a great way to try every cut of lamb available and it will not overwhelm you or your freezer. First come, first served.
Your lamb will be cut to your specifications, vacuum packed, labeled, and frozen.
Cut Information
For additional cutting and cooking guidance, visit
Lamb = Meat from a sheep under a year old. Milder flavor, more tender.
Mutton = Meat from a mature sheep. More intense/gamey flavor, not as tender. Best braised/slow cooked.
Leg cuts: The legs work hard, so the meat has a good, strong flavor. Best roasted or barbecued.
Loin cuts: The loin of lamb is a tender and prized part of the animal. Great for grilling or barbecuing.
Rib cuts: Ribs are the most valuable cuts of lamb - incredibly delicious and tender! Great for grilling or barbecuing. Best served pink.
Shoulder cuts: This part of the animal works hard, so the meat from a lamb’s shoulder is full of flavor. It takes a while to become tender, so the shoulder is best for stewing and slow-roasting.
Shanks: There is a lot of collagen in the shank, which, when cooked slowly, gives the meat a lovely soft, melting texture, making this another cut that’s perfect for stews and slow-cooking.
Stew meat/cubes: Trimmed and cubed from the leg or shoulder for quick and easy stew or kabobs.
Ground meat: Contains lean meat and trimmings from the leg, loin, rib, shoulder, flank, neck, breast and/or shanks.
For questions and ordering, call or text Allison at 410-804-0492 or email MRFsheep@gmail.com.