Price Whole Lamb $6/lb. Hanging weight plus processing Processing costs are usually $95/ lamb (Price set by processor) Your lamb will be cut to your specifications, vacuum packed, labeled, weighed, and frozen.
Approximately how much do I pay for a lamb? For simplicity, let’s assume your lamb’s hanging weight is 50 lbs. Most of our lambs weigh between 40 – 50 lbs. hanging weight. 45 lbs. x $6 = $ 270 Plus processing fee $95 + $270 = $365 for a whole lamb
How much meat is on a lamb? 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 54%. A 100 lb. lamb will have a hanging weight or dressed weight of approx. 54lbs.
Is that how much I take home? No. You take home the finished cuts or “yield”. The percentage of the hanging weight that remains is called the “yield” and is generally between 55% - 70% 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 lamb that dresses at 50 lbs. will usually yield between 35- 40 lbs. of take home meat.
A whole lamb costs you around $10.90 per pound of take-home meat
What sort of cuts will I get? You specify with the processor or with us how you want your lamb cut and packaged, according to your tastes and needs. Because the carcass and yield are relatively small compared to buying even a quarter beef or half a hog, your options are somewhat limited. Even so, Richardson's will be happy to walk you through the process and help you determine which cuts will be most useful and give you the most yield for your money.