Purchasing a Lamb From Oakvale Farm
Purchasing a lamb share is a great way to try various cuts of lamb and it will not overwhelm you or your freezer. Please visit for delicious lamb recipes.
Our lambs are naturally pasture raised and antibiotic-free. Our katahdin hair sheep produce mild tasting and lean lamb.
Whole Lamb Box (50lbs) - $400
Half Lamb Box (25lbs) - $200
Quarter Lamb Box (12.5lbs) - $100
Whole Ewe Box (__lbs) - $335
Each box contains an assortment of cuts including chops, roasts, and ground. The price includes your purchase of the lamb, delivery to the processor, processing, cutting, and packaging. Lamb shares are frozen. A lamb is 6 months to 1 year old. A ewe is 1-5 years old. Plan on approximately one cubic foot of freezer space for every 15-20 pounds of meat.
Payment options for lamb shares:
You may pay with exact cash when you collect your lamb share
You may pay electronically through Paypal (firstname.lastname@example.org)
Electronic transactions incur a transaction fee (2.7% + $0.30)
Pickup and Delivery:
If you are located in the Volusia County area, we may deliver your share to you. If you are not local, we can discuss pickup options or meet you at a convenient location.
Please contact us as to reserve a lamb share. Since we are a small farm and only process lambs a few times a year (usually winter-spring), there may be a 6 month or more delay before you receive your share, so please plan ahead.
Thank you for your interest in our lamb products! We are very excited to be able to offer healthy, locally grown food to our community!
Please see below if you would like to learn more (in extreme detail) about how lamb is sold in Florida direct to consumers.
How are lambs sold?
We sell shares of lambs. This means that when you purchase a lamb share, you are purchasing a quarter, half, or a whole live lamb. You are also responsible for the processing cost for that lamb (quarter/half of the processing cost if you purchase quarter/half of a lamb). The processing cost is a rate set by the processing facility and changes yearly. The lamb comes wrapped in freezer paper or vacuum packed and frozen.
Lambs are 110-120lbs live weight and are $300 plus avg $100 processing cost = $400 total (50lbs take home cuts)
Adult ewes may occasionally be available. They are $225 + avg $110 processing cost. We have processed many adult ewes and they are still mild in flavor, but cuts like leg roast will be a little tougher than lamb.
We do not sell lamb by the cut. If you are interested in why, please scroll to the bottom of the page for the explanation.
You may buy a live lamb and take it to the processor of your choice, or process it yourself. You will need to have an appropriate, safe way to transport the lamb (a trailer or livestock crate). We will not allow lambs to be hogtied or transported in a trunk. We do not allow any on farm killing or processing. Lamb processors are few and far between and lately, have been completely booked up for months.
What sort of cuts will I get?
Bone in Neck roast/stew, shanks, rib and loin chops 1.5 inches thick, leg roasts, ribs, and ground. If you order a half or quarter you may not receive some cuts if there is only one package of them (shanks, neck roast). You must notify us if you would like to request any of the organ meats (liver, heart, kidneys).
How big are the lambs?
The size of lambs can vary. Unlike large commercial feedlots, we allow animals to grow at their own pace. We try to get lambs to approximately 110-120lbs before processing so that you get good sized chops.
What I will take home?
You take home the finished cuts or “yield” which can be roughly calculated from live weight.
Hanging weight (AKA 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 120lb lamb will be about 60lbs hanging weight.
The percentage of the hanging weight that remains after breaking the carcass down into cuts is generally between 55% - 75% 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 120lb lamb that dresses at 60 lbs. will usually yield between 45-55 lbs. consisting of bone-in meat & some ground.
These calculations are all approximations, and vary between individuals and breeds of sheep.
How do I buy a lamb share?
Since a lamb share will be raised, transported, and processed specifically for you. Your name and contact information will be recorded, and a lamb will be assigned to you. If you are a new customer we may request a deposit.
When happens after I place a deposit?
Your lamb will continue grazing until it reaches the perfect weight. We then schedule an appointment at a locally owned meat processing facility. We will notify you when a date has been set.
When will my lamb share be ready?
We process lambs in fall, winter, or spring pending processor availability. Lamb shares are ready approximately 1-2 weeks after the processing date. When the processor notifies us that the lamb is ready, we will notify you and arrange to get it to you. Your balance is due in cash upon receiving your lamb or you may pay through paypal (electronic transaction fees added).
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. The interior of a milk crate is slightly more than a cubic foot. For a whole lamb, you will need 2-3 cu. ft of freezer space.
If you are interested in the intricacies of processing meat from local farms in Florida, here is a short summary:
There are 2 types of red meat processing facilities (slaughterhouses):
USDA Custom: A facility that processes meat for private owners. These facilities are generally small family owned businesses. We use this type of facility to process our lambs. Meat processed here cannot be resold by the cut at retail.
USDA Inspected: A facility that is allowed to process and package meat for sale of retail cuts. We do not have any of these facilities locally, which is why we no not sell lamb by the cut.
There are 2 ways Florida allows small local farms to sell red meat to customers:
By selling whole or shares of an animal: This means you purchase whole or half ownership of a live lamb plus processing cost. The farm is allowed to provide scheduling and transportation of the animal to a processing facility for the purchaser, and may charge for this service.
By the cut: A USDA retail processing facility must be used. Since we do not have any of these locally, we cannot sell lamb by the cut.
I read about, or have purchased meat by pounds of hanging weight. What about that?
Some farms sell meat by hanging weight. We find that most of our customers are not familiar with this term and it creates a lot of confusion.
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 100 lb. lamb will have a hanging weight or dressed weight of approx. 50lbs, although this varies by breed and age of the lamb. Parts included in this weight can vary between processing facilities (some include some organs and some do not).
We have tried to simplify the process of buying lamb and therefore set one flat price for our lambs, rather than charging by hanging weight.