Bulk Meat

Lamb or Mutton - Bulk (half or whole)

First come, first served. 

Submit your requests at https://forms.gle/uWPjqycrxZKC7edf6 

Non-refundable deposit - $50 for half, $100 for whole 

Payment of $/lb based on hanging weight (including $50 deposit) will be made to Misty Rose Farm via PayPal, Venmo, cash, or check.

Processing fees will be paid directly to the processor (unless other arrangements are made).  

Your lamb will be cut to your specifications, vacuum packed, labeled, and frozen.

Pricing (for 2025)

Lamb: $6.50 / lb hanging weight plus processing

Mutton: $5.50 / lb hanging weight plus processing

Processing costs are usually ~90 to $150 / sheep (price set by processor)

Processing costs for halves will be split between customers.

We make this a separate charge because they offer several value-added options that you may want to take advantage of such as lamb sausage. These options may incur an extra cost, but if you like the convenience and flavor of these cuts, the extra cost is worth it.

Current Availability (as of October 2025)

Hanging weight @ price/lb = price for animal + processing fee = total

1 Mutton: 

~100 lbs @ $5.50 /lb = $550 + $150 = ~$700 for whole / $350 for half 

4 Lambs: 

~50 lbs @ $6.50 /lb = $325 + $150 = ~$475 for whole / $237.50 for half

~60 lbs @ $6.50 /lb = $390 + $150 = ~$540 for whole / $270 for half

~70 lbs @ $6.50 /lb = $455 + $150 = ~$605 for whole / $302.50 for half

*All weights are based on hanging weight.

**Additional processing fees for sausage if selected. 

FAQs for buying bulk

Approximately how much do I pay for lamb?

Total cost depends on the price per pound, the weight of the carcass, and the processing fees (dependent on processing facility used and cuts selected). 

Total Cost = ($/lb x lbs hanging weight) + processing fees

For simplicity, let’s assume your lamb’s hanging weight is 60 lbs (Most of our lambs weigh between 50 – 80 lbs. hanging weight, mutton will be closer to 100).

60 lbs x $6.50 = $ 390

Plus processing fee ~$150 = ~$540 total for a whole lamb with a hanging weight of 60 lbs

Half a lamb would be half the cost (half the weight and half the processing fees).

How much meat is on a lamb?

Hanging Weight – also known as dressed weight or carcass weight – is what you get when you remove the parts that are inedible like the hide, feet, head, some of the bones and most of the innards.

The dressing percentage for most lambs is about 50%. 

A 120 lb. lamb will have a hanging weight or dressed weight of approximately 60 lbs.

Is that how much I take home?

No, you take home the finished cuts or yield. 

The percentage of the hanging weight that remains is called the yield and is generally between 55% - 70% of hanging weight. 

This percentage varies based on a number of factors including:

• Bone-in vs. boneless cuts – This will dramatically affect yield; the more boneless cuts that are made, the lower the yield.

• The amount of fat remaining on the meat cuts – The yield will vary based on how much surface fat the cutter leaves on the cuts.

• A lamb that dresses at 60 lbs. will usually yield approximately 30-45 lbs. of take home meat. (Comes out to about $14.50/lb of take home cuts which is much less than you would pay for individual cuts like legs, ribs, and loin chops.)

What sort of cuts will I get?

You specify with the processor or with us how you want your meat cut and packaged, according to your tastes and needs. We are happy to walk you through the process and help you determine which cuts will be most useful and give you the most yield for your money.

Your lamb will be cut to your specifications, vacuum packed, labeled, and frozen.

For cutting options, information, and to submit your requests, go to https://forms.gle/uWPjqycrxZKC7edf6 

How do I get my meat? 

We prefer if you make arrangements to pick up your lamb straight from the shop at which it was processed. If this is not possible, please let us know and we will work with you to get the meat in your freezer. 

*** PLEASE ENSURE YOU BRING A COOLER, BOX, or BAGS to carry your meat home! *** 

How much freezer space will I need for my lamb?

Plan on approximately one cubic foot of freezer space for every 15-20 pounds of meat. For a whole lamb, you will need at least 2-3 cubic feet of freezer space.

Tips: 

• The interior of a milk crate is slightly more than a cubic foot. 

• A whole, processed lamb will likely fit in the freezer that comes with your refrigerator.