Natural Harvest Lamb Processing Form

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Can also be used for goats and adult sheep.

PLEASE NOTE: The asterisk (*) indicates that selection is part of our standard small ruminant cut.

Email *

Full Name *

Street Address

City *

Zip Code *

Phone Number *

Name of Farmer: *

Choose One *

Whole Animal

Half Animal

Do you want your loin as a saddle roast or saddle chops?

A "saddle" is when the two loins are kept bone-in and together (think of two T-bone steaks stuck together, bone end together). In other words, the animal is not split in half. A saddle can be kept as a roast or cut into chops. It applies to the short loin portion of the animal only.

Yes

Clear selection

How thick would you like chops cut (if applicable)? *

3/4"

1" *

1 1/4"

I do not want chops with my order

How thick would you like steaks cut (if applicable)? *

3/4"

1" *

1 1/4"

1 1/2"

I do not want steaks with my order

How many chops per pack?

2 chops per pack

3 chops per pack

4 chops per pack

5 chops per pack

6 chops per pack

I do not want chops

Clear selection

How many steaks per pack?

1 steak per pack (add $10/lamb)

2 steaks per pack

3 steaks per pack

4 steaks per pack

I do not want steaks

Clear selection

Please choose an option for the loin:

Loin Roast

Loin Chops

Clear selection

Please choose an option for the ribeye:

Roast (ribs trimmed off)

Rack of Lamb Roast (also known as Frenched rib roast--ribs are cleaned and left long)

Chops (ribs trimmed off)

Frenched chops (also known as lollipop chops--ribs are cleaned and left long)

Clear selection

Please choose an option for the first hind leg: *

Whole, bone-in leg roast*

Whole, boneless leg roast

Halved, bone-in leg roast

Halved, boneless leg roast (not advised on small animals)

Hind Steaks

Bone out for ground lamb/goat

Stew Meat (Add $0.50/lb)

Please choose an option for the second hind leg:

Whole, bone-in leg roast

Whole, boneless leg roast

Halved, bone-in leg roast

Halved, boneless leg roast (not advised on small animals)

Hind Steaks*

Bone out for ground lamb/goat

Stew Meat (Add $0.50/lb)

N/A (Select this if getting only half an animal)

Clear selection

Please choose an option for the first shoulder: *

Whole, bone-in roast

Whole, boneless roast

Halved, bone-in roast

Steaks

Bone out for ground lamb/goat

Stew Meat $0.50/lb

Please choose an option for the second shoulder:

Whole, bone-in roast

Whole, boneless roast

Halved, bone-in roast

Steaks

Bone out for ground lamb/goat

Stew Meat ($0.50/lb)

N/A (Select this if getting only half an animal)

Clear selection

How many pounds per package of ground meat? *

An average 40 lb hanging weight lamb yields about seven to nine lbs of ground meat if no stew meat is ordered. It is not possible to put ALL trim into stew meat, as some scraps are too small for stew meat.

1 lb

1.5 lbs

2 lbs

How many pounds per package of stew meat?

1 lb

1.5 lbs

2 lbs

I do not want any stew meat

Clear selection

Would you like to keep any of the following products?

If not selected as a cut product, the ribs, neck, and shanks will be boned out and added to your trim.

Ribs (do not select if you selected to have a rack of lamb or frenched rib chops)

Shanks

Neck Slices

Liver

Heart

Tongue

Back Fat (Add $0.05/lb for bulk boxing, $0.10/lb for custom packaging)

Kidney Fat (Add $0.05/lb for bulk boxing, $0.10/lb for custom packaging)

Bones (Add $0.05/lb for bulk boxing, $0.10/lb for custom packaging)

None of the above

Notes

Thank you for your order. Please write in any special instructions, comments, or questions below.

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