 To Continue Directly to the Selecting Cuts Order Process, Click Here
Northern Valley Pastoral Guild Lamb is grass fed and grass finished in Virginia’s Shenandoah Valley.
Our growers are committed to provide the best quality Lamb according to sustainable agricultural practices.
NVPG lambs are born and raised on pasture and are free to range and graze as they would in nature. Guard dogs protect them from local Coyotes and Foxes - to prevent them from becoming donations to the predators of the Commonwealth.
An increasing body of scientific evidence points to the fact that a major benefit of raising and finishing animals on well managed pasture is a healthier product. Compared with industrial feedlot animals, meat from grass-fed Lamb has less total fat, less saturated fat, reduced cholesterol, and fewer calories. It also has more vitamin E, beta-carotene, vitamin C, and a number of health-promoting fats, including omega-3 fatty acids and “conjugated linoleic acid,” or CLA. These studies also confirm that the health benefits come directly from the grass eaten by the animals on pasture. Substituting “organic” grain for an “organic” product does not translate into similar results. The good is in the green. (see also www.eatwild.com)
We are pleased to offer this traditional product at prices near what you would pay for Industrial meat at the grocery store.
We have also worked hard to make the process as simple and accessible as possible for customers who would like farm-direct Lamb without the anxiety of having to raise the animals themselves or commit to a price they will not know until the bill arrives.
We offer our Lamb in three price categories:
Category/Breed
|
Approx Hanging Wt. |
Price/Hanging Wt. |
Approx Price |
Approx. Yield |
Small - Katahdin
|
~ 40 lbs |
$3.99 |
$160 |
~ 25 lbs |
| Med. - Dorset |
~ 50 lbs |
$3.99 |
$205 |
~ 32 lbs |
| Lg. – Hampshire |
~ 60 lbs |
$3.99 |
$240 |
~ 40 lbs |
These numbers are purely guidelines based on generally expected yields and are not a guarantee of a specific yield. Animal frames can and do vary and the actual process of butchering the meat can impact the total yield.
The process is simple:
1. Tell us who you are (we will never sell your contact information).
2.
Continue through the Cut Selection Process.
3.
Note in Special Comments preferred pick-up timeframe.
4.
NVPG will collect a deposit of $15 per lamb.
5.
Member Farm will notify you via email of the pick-up date 2 weeks in advance.
6. Member Farm will notify you of the location of the butcher.
7. The balance will be billed according to weight prior to pick-up.
8. Enjoy!
To start, Continue to Select Cuts
We recognize that most of us wonder what to expect when ordering a whole side of Lamb. Click Here for a Lamb Estimator and Cost Comparison (Excel Spreadsheet download)
|
3/1/2010 - NVPG
