Reserve Your Lamb
To purchase a lamb, you start by paying a deposit to reserve it. The total cost is calculated on the “hanging” or “carcass” weight multiplied by the price per pound, plus the processing fee.
Carcass weights will range between 35 and 45 lbs on average. The final cost is determined once we receive the actual carcass weights from the butcher. The deposit amount you pay today will be deducted from the final total.
You may pay the balance before or when you pick up your lamb.
Pricing – 2026-27
Lamb – $12.00 per pound at hanging/carcass weight, plus
Processing – $150 for a whole lamb, $75 for a half lamb, $50 for a whole lamb uncut
Deposit required: Equivalent to the processing fee as noted above
If you would like a special cut or something else not included in our form, please let us know, and we’ll do our best to make it happen.
HOW TO PLACE YOUR ORDER – See form below
- Click on the date option to choose your preferred pick-up date.
- Complete the online order form (add any special instructions in the “Additional Information” section – we will contact you to confirm or get more information if necessary).
- Click the “Pay and Reserve” button. You’ll be taken to a payment processing page to pay your deposit by credit card.
- Once final carcass weights are available, we will send you an invoice showing the balance owing and arrange a time to pick-up your lamb. Balance payments may be made by e-transfer or cash.
Grass-Fed vs. Grain-Finished Lambs: The Difference
When choosing lamb, you may notice some are labeled “Grass-Fed” while others are “Grain-Finished.” Here’s what that really means in simple terms:
Grass-Fed Lambs: These lambs eat only grass or forage during their entire life. They tend to be smaller in size because their diet is completely natural. People often say Grass-Fed lamb has a more distinct, earthy flavor.
Grain-Finished Lambs: These lambs start out eating grass but are switched to a grain diet for the last part of their lives. This change usually happens to ensure they can continue to grow when grass isn’t plentiful. Grain-Finished lambs are generally larger and have a milder, sometimes sweeter taste compared to Grass-Fed lambs.
Quigley Lamb
Lambing at our farm typically begins in the spring during the months of April and May. Our sheep are fed hay outside and go to grass as soon as possible once the growing seasons starts. From spring to late fall our livestock eat only grass for as long as it is available. In mid to late fall, once the growing season begins to wind down, we start supplementing with an organic mixture of grains from Merrlynd Organics, a neighbouring farm to ours. As we move into the winter season, we feed our livestock our own hay.
No herbicides or pesticides are used on our pasture, and our lambs receive no hormones or antibiotics.