Dunhill Ranch - Whole Lamb Orders
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Dunhill Ranch - PO Box 1155 Magdalena, NM 87825 - 575-854-2847 - sales@dunhillranch.com

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Dunhill Ranch
Grass-Fed Lamb & Beef


Sustainable ranching
Pasture-raised and finished
No hormones, antibiotics, or chemicals
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Whole Lamb Orders

Buying a whole lamb and getting it processed to your specifications is the easiest way to get top quality lamb at a low price. A whole lamb at 90 pounds live-weight will generate between 30 and 34 pounds of  retail cuts, depending on the cuts you choose. Many people worry that they don’t have enough freezer space for this much meat but, even including soup bones, this is all packed in a box that is 12” x 12” x 18” (1½  cubic feet).  

Whole lamb orders are priced based on the live-weight of the animal. We sell our lambs at between 85 and 95 pounds, though we usually have a few that are heavier and lighter.  The live-weight price for custom-processed lamb is $4.00/lb. Thus, a 90 pound lamb would cost $360 plus sales tax (on the processing only). It comes out to about $11.50 per pound of retail cuts. We also offer door-to-door delivery of whole lamb orders  between San Antonio and Española.

Custom Processing - Whole Lamb Orders

We partner with a local, state-inspected meat processor who carefully ages the lamb in walk-in coolers and provides expert hand-cutting and packaging. He has been in business for many years and can cut the meat in almost any way that you desire. Here is a list of the most common cuts. If there is something special that you would like, please contact us- we’ll try our best to get it for you.

 

Hind legs - Whole, Half, Boneless, or Steaks. Most people prefer a whole leg roast (about 4 pounds), with the shank portion cut off for stew. If you want steaks (slices that include the bone), you need to specify thickness (1”, 1.25” or 1.5”) and number per package (2 is common).

 

Loin Chops – From the backbone of the lamb, these are what you normally see as “lamb chops” in stores. Choose thickness and number per package. Thickness is 1", 1.25", or 1.5". We recommend 1.25", as it makes it easier to cook them rare or medium rare. Number per package is usually 4, but some people like 2.

 

Rib Chops - Can be a rack or individual chops (long or short rib). If choosing short rib chops, specify thickness (1”, 1.25” or 1.5”) and number per package. If choosing long rib chops, specify only number per package.

 

Shoulder - Can be roasts or steaks. If choosing steaks specify thickness (1”, 1.25” or 1.5”) and number per package. Roasts are roughly two pounds. You can also omit this cut and get more ground meat or stew meat.

 

Chuck - Can be roasts or steaks. If choosing steaks specify thickness (1”, 1.25” or 1.5”) and number per package. Roasts are roughly three pounds. You can also omit this cut and get more ground meat or stew meat.

 

Sirloin - Can be roasts or steaks. If choosing steaks specify thickness (1”, 1.25” or 1.5”) and number per package. Roasts are roughly 1 pound. You can also omit this cut and get more ground meat or stew meat.

 

Breast – Plates or Boneless. Plates are ribs cut into 4 x 4 squares suitable for BBQ or braise. It is possible to get a small boneless breast portion instead, or omit this cut and get more ground or stew meat.

 

Remainder - Ground or stew meat (or half & half). Spices can be added to ground meat for sausage. Sausage links ARE NOT AVAILABLE at this time.

 

Bones, Heart, Liver, Kidneys, Head -  Specify if you want any of these saved.

 

 

 

 

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