Lamb Share - Fall 2023 (Sold Out)
These sheep were born here this spring and have lived their whole lives on pasture, getting scritches and causing mischief. Their diet consists of diverse forage from fresh grass to oregon grape, kelp and free-choice minerals appropriate to our area, grass hay at the end of the growing season, and a small amount of grain to bribe them inside at night. I keep a close eye on my flock and prioritize their health and well-being. While I support appropriate use of antibiotics and vaccines, none of these lambs have required medication of any kind during their lifespan, beyond a bit of iodine on their umbilical cords at birth.
Icelandic sheep are a slower-growing, "primitive" sheep breed introduced to Iceland by Vikings and relatively unchanged since. They're known for tender and mild meat, dual-coated fleeces, and hardiness. In my opinion, they're the best parts of both sheep and goats. You can learn more about the breed here. Heritage breeds tend to be smaller than modern breeds, and a whole lamb will fit in a standard home freezer.
This is the first time I’ve offered lamb, and it’s a special treat to share the results of years of hard work and deep relationship with these magical creatures. I hope to offer tanned pelts, organ meat supplements, fleece, and finished wool products soon.
You're very welcome to come visit the flock! Check out the various ways to participate here.
Lamb Share Details
How it Works
Farmers are unfortunately not legally allowed to slaughter or butcher animals for sale or trade without extensive permitting from the USDA. We can, however, sell you an animal, and have that animal "processed" into packaged meat for you.
I have arranged for an animal processor to come slaughter my lambs on the property, then deliver them to a butcher to cut and wrap the meat. You will pay me for the lamb, pay the butcher for processing, and pick up your frozen, packaged lamb directly from the butcher.
If you're unable to pick up your lamb from the butcher in Central Point, Oregon, please reach out and we can discuss options.
Because each lamb share includes everything from ground to lamb chops at the same flat rate, it makes the most sense to deal in whole lambs. I may have halves available, if enough people want that option- contact me to let me know you're interested. Splitting beyond halves is impractical for both the butcher and for me, but you're welcome to go in on a lamb with friends and divide the cuts yourselves in a way that feel fair!
Reserve your lamb share now by paying a $200 deposit at the link above (Note: lambs sold out for 2023). The slaughter date is late September and I expect lamb to be ready for pickup by mid October.
Cost Breakdown
The animal processor charges $90 for slaughtering and cleaning each lamb onsite, and delivering the carcass to the butcher in their refrigerated truck. They tell me the "hanging weight" of each lamb, which is the weight of the carcass minus the hide, head, feet, and innards. Icelandic lambs tend to come in at 25-45lbs hanging weight, and I expect mine to be on the low end of that range. I'm asking $10-15/lb of hanging weight, sliding scale, to help cover the costs of maintaining the flock. The butcher charges $90 per lamb to cut and wrap the meat.
Variables that affect the final cost:
- Hanging weight of your individual lamb (if you would like a smaller or larger lamb, let me know and I will do what I can to accommodate)
- Your chosen $/lb on the sliding scale (note that at this pricepoint I am not breaking even)
- Whether you can pick up from Montgomerys Meats in Central Point, Oregon. I'll probably do a delivery run to the SF Bay Area, and Portland or Seattle may also be an option. Cost and availability will depend on how many people are interested.
Given these numbers I expect each lamb to cost between $400 to $600.
A Note on Prices
When you buy something from the Birdhouse, you're not just paying for the goods or services you receive. You're paying for land stewardship, the labor of moving the sheep every morning and putting them away every night to keep them safe from predators, everything that goes into fiber prep from shearing to carding the wool by hand, time learning about and experimenting with maximizing forage and land capacity, and my decades of experience as an artist, among many other things.
Everyone's work has value, and I strive to value my time and work in a way that makes my life economically and emotionally sustainable. I'm not even close to reaching that goal! Underpricing my work not only means I have less time to create and care for the Birdhouse and my animal kin, it also means undervaluing and undercutting the work of other artists and farmers with the same goal of supporting themselves. I respect that not everyone can afford to pay the full price in dollars. I welcome offers of partial trade for whatever you do in the world that is worthwhile, including things I don't directly benefit from such as acts of service in your community.