Question 1

About Our Sheep

Accepted Answer

At Honey & System Farm we mainly raise Katahdin hair sheep. Katahdins are said to have originated at the Piel Farm in north central Maine where Michael Piel was an innovator and amateur geneticist who enjoyed raising livestock. He had a goal to create a meat sheep that did not require shearing. This breed does not produce a fleece and therefore does not require shearing. Personally, we love their docile nature, and the fact that they are great mothers and lamb un-helped by us almost every time.
Bred for one purpose, the Katahdin very efficiently produces meat. This breed is very hardy, adaptable, low maintenance sheep that produce us a superior lamb crop each year. Additionally, they are known for their ability to be significantly parasite resistant.
Lambs produced on our farm are high quality, have a well-muscled carcass that is naturally lean, and consistently offer an extremely mild flavor. With all these great qualities we strongly feel Katahdin is the breed that is ideal for our lamb program.

Question 2

What is “Hanging Weight” (HW)?

Accepted Answer

Refers to the weight of the beef carcass after removing the head, hide, and entrails, but before it is cut into individual portions. It’s important to note that hanging weight is not the same as the total pounds of meat you will receive. During processing, the carcass is further trimmed and divided into cuts, with some weight lost to bone and fat. On average, you can expect approximately 60-70% of the hanging weight to be returned as packaged, ready-to-cook beef.

Question 3

When do I pick up my Lamb?

Accepted Answer

After receiving your down payment, we will provide you with an estimated pick-up date. Lambs are typically ready for pick-up between December and February, but availability may vary. We’ll keep you informed throughout the process to ensure you receive your order as soon as it’s ready.

Question 4

How much freezer space will my lamb take?

Accepted Answer

A half lamb requires approximately 2-3 cubic feet of freezer space, making it suitable for a small chest freezer or a spacious drawer. A whole lamb will need about 4-6 cubic feet, comparable to a small to medium chest freezer. Ensure your freezer has adequate space to store all the premium cuts and packaged meat.

Question 5

What Do I Get?

Accepted Answer

Here’s what you can expect from a whole lamb with a live weight of 132 pounds and a hanging weight of 57 pounds. This example features a large lamb, but most of our lambs have a hanging weight closer to 50 pounds. Please note that individual cuts may vary slightly based on processing.
Roasts
 • 8.8 lbs. of boneless leg roasts

Chops
 • 6.8 lbs. of loin chops
 • 5.4 lbs. of blade chops

Ground and Stew Meat
 • 6.4 lbs. of ground lamb
 • 2.8 lbs. of stew meat

Other Cuts
 • 2.8 lbs. of ribs
 • 3.4 lbs. of shanks

Shop All

Lamb

Seasonal Lamb & Mutton from Our Pastures

Pickup November-February
Half Share: $9.95 lb. HW
Whole Share: $13.00 lb. HW

Whole Lamb Share Deposit

Half Lamb Share Deposit

Mutton