All lambs are butchered at a small, local abattoir just minutes from the farm. This helps ensure minimal stress at butchering, ensuring the meat is very tender. An even layer of white fat over the whole carcass is crucial to meeting our quality standards, as well as bright colored muscle. This guarantees a beautiful presentation and a mouth-wateringly fresh taste! Most of our lambs are slaughtered around 7 to 8 months old, yielding 50-60 lb carcass weights. Also available are 30-40 lb carcasses.