Woolie, our happy lamb mascot (click to go to Rivendel Farm home).
Rivendel Farm home.
More about our lamb. More about our goat. More about our venison. More about Rivendel Farm. Send us e-mail. Receipes, and links to resources for natural agriculture. Get a quote, or place an order.

The sheep in the meadow, at Rivendel.

Processing Guidelines

Butchers usually consider the following as standard yields from whole, half or quarter animals:  


For Lamb or Goat:

Section

Yield

Weight Range, Dressed Meat

Whole 4 Roasts (Shoulder & Shank) 24-32 assorted Chops. Approx. 36-45 Lbs. (from an adult)
Half 2 Roasts (Shoulder & Shank) 12-16 assorted Chops. Approx. 18-22 Lbs.
Front Qtr 1 Roast (Shoulder) 6-8 Chops approx. Approx. 9-11 Lbs.
Hind Qtr 1 Roast (Shank with Butt) 6-8 Chops. Approx. 9-11 Lbs.
Organ Meats Please specify your requirements in the Request for Quotation form box marked "Special Instructions".

 

For Venison:

Section

Yield

Weight Range, Dressed Meat

Hind Qtr 3 Roasts (Top, Bottom round, Sirloin Tip), 1 Loin Roast (or Chops), 1 Shank for stewing Approx. 25-30 Lbs.