Reserve your lamb
$100 holds a half, $200 holds a whole. We confirm by email and add you to the May 2026 schedule while spots remain.
From pasture to freezer
Buying lamb direct from the farm should feel simple.
We raise the lambs, Jones' Farm Market handles the butchering, and you choose the cuts that fit your freezer.
Butchering in May 2026
We communicate exact timing as we know it. Animals go to Jones' Farm Market in Saranac.
Choose your cuts
Once your animal is hanging, the butcher calls you to walk through chops, roasts, shanks, ground, sausage, organs, and packaging.
Pay the butcher direct
$50 for a half or $100 for a whole, all-in for kill, cut, wrap, and freeze.
Pick up
Pay the farm balance, then pick up at Jones' Farm Market in Saranac within one week of “ready.”
Pricing summary
Transparent, by the pound.
$7.50/lb hanging weight
Final price depends on the actual hanging weight of your specific lamb.
What you’ll pay
- Half deposit: $100
- Whole deposit: $200
- Half: ~27–30 lbs hanging, roughly $225 to farm plus $50 to butcher
- Whole: ~55–60 lbs hanging, roughly $450 to farm plus $100 to butcher
- Card processing on farm balance: 3%
Hanging weight is the weight after initial processing but before cutting. You’ll receive about 65–70% of hanging weight as packaged take-home meat.
Ready when you are
Reserve a lamb from this season’s flock.
Whole lambs go quickly. Email us to join the reservation list — we’ll confirm availability and walk you through the process.