Lamb Pre-Order 2026

Reserve your grass-fed, pastured lamb today! We usually sell out months in advance, so lock in your reservation with a deposit of $100 for a whole lamb or $50 for a half (use the links below). When your lamb is ready for pick-up, you will be charged the remaining balance which includes $9.99/lb hanging weight (typically about 50-60 lbs for a whole), $110 slaughter fee ($55 for half), and $85 for cut and wrap ($50 for half).

ALL THE DETAILS . . .

What Breed: We raise Katahdin sheep in an intensive, rotational grazing system. Three seasons of the year the flock is moved quickly from pasture to pasture to keep the animals and the grasses healthy and happy. Our winter forage is supplemented with grain to make sure our ewes stay in good condition through their third trimester and nursing. The lambs are born on pasture and get to mimic their mama’s browsing and nibbling activities even before they are able to make use of the nutrition in the forage. Katahdin are “hair” sheep, meaning that their wool sheds as spring arrives and therefore does not need to be sheared. They are excellent foragers, independent and dutiful mothers, and love snacks of alfalfa. They are also delicious — tender and flavorful — and a healthy source of lean protein.

Time Frame: Our lambs are born in the early spring and will reach market weight by the end of November/early December in time for your winter holiday celebration. If you prefer to perform your own Halal or other culturally appropriate harvest, we sell individual lambs earlier in the year to coincide with family gatherings or religious observances. Include a message in your pre-order form to let us know if you would like to pick up your lamb earlier or to perform your own Halal slaughter.

What to Expect: We are one of the few farms in western Washington that has a WSDA-certified processing facility on site. We’ll arrange the harvest and butcher services for your lamb, then let you know when it’s ready for pick up. We’ll send you home with a standard selection of cuts* and a jar of Johnson Berry Farm pepper jam (Pepper Jams - Johnson Berry Farm), the perfect complement to roasted or grilled lamb.

*For a whole lamb, our standard cuts are a bone-in leg, a bone-in half leg and leg roast, four bone-in shoulder roasts, 3-4 neck rounds, two breast plates with spare ribs, a rack of lamb and rib chops, T-bone loin chops, four shanks, and 1-2 lbs of ground lamb.

For a half lamb, our standard cuts are a bone-in half leg and leg roast, two bone-in shoulder roasts, two neck rounds, a breast plate with spare ribs, a rack of lamb, T-bone loin chops, two shanks, and some ground lamb.

Special requests can generally be accommodated but will involve an extra charge.

We’ll reach out to you before harvest day to get a bit more information, like how spicy do you like your jam and whether you want the tongue and/or organ meats. Your frozen meat will be ready for pickup approximately a week after harvest. We dry age our lambs before fabrication, so there is a bit of a delay between harvest and pick-up. The dry aging process causes a water weight loss of approximately 5%, with additional losses associated with cutting and trimming (bones, fat, etc.) during processing. You can expect to take home approximately 75% of the hanging weight of your lamb. A whole lamb, cut and wrapped, fits into an average-sized cooler (bring one with you on pick-up day) and will take up most of an above-the-fridge style freezer.