Quick note to let you know our annual Lamb Sale is this Thursday, November 19th from 1-5pm at the Yellow House. Our lambs are raised entirely on the farm and have access to pasture every day. We never feed them antibiotics. We also have some ground beef and a few other beef cuts available. If you have questions about the lamb, please call down to the red barn at 781.740.7233.
Lamb Cuts and Prices
Ground lamb 9.00/lb
Stew 10.00/lb
Loin chops 18.00/lb
Shanks 9.00/lb
Shoulder chops 12.00/lb
Rack or rib chops 16.00/lb
1/2 leg of lamb 11.00/lb
Monday, November 16, 2015
Thursday, November 12, 2015
Got Pork?
Our pigs are ready for market and this year we're going to be selling them a little differently. Instead of selling individual cuts, we're selling half animals. This means you get a variety of cuts of pork and the price per pound works out to about $3.50/lb.
We've been raising these Berkshire/Tamworth mixes here on the farm since they were 8 weeks old, after buying them from Farmer Chuck over at Freedom Food Farm in Raynham. They've eaten a diet of veggie scraps from the CSA, grain, and forage from their field and wooded pastures. We NEVER feed them antibiotics!
We expect our pigs to each yield around 250 lb of meat (125 lb per half pig) and the cost per half pig is $430. The exact poundage of meat and type of cuts will vary by each animal, but here's an approximate list of what a half pig generally breaks down into:
20-25 pork chops
2 roasts
1 ham
8 lb of bacon (!!)
3 lb of spare ribs
9 lb of ground pork or your choice of breakfast, hot Italian or sweet Italian sausage
To reserve your half pig, or ask any questions, email me at rodwyer@thetrustees.com. We only have a limited number available, so they are on a first come first serve basis. Payment can be made when your pork is picked up from the Yellow House 3-4 weeks from now--we'll give you an exact date once we know it.
In related news, it looks like the lamb sale will be next week. I'll put out an announcement with the date and time in a few days.
We've been raising these Berkshire/Tamworth mixes here on the farm since they were 8 weeks old, after buying them from Farmer Chuck over at Freedom Food Farm in Raynham. They've eaten a diet of veggie scraps from the CSA, grain, and forage from their field and wooded pastures. We NEVER feed them antibiotics!
We expect our pigs to each yield around 250 lb of meat (125 lb per half pig) and the cost per half pig is $430. The exact poundage of meat and type of cuts will vary by each animal, but here's an approximate list of what a half pig generally breaks down into:
20-25 pork chops
2 roasts
1 ham
8 lb of bacon (!!)
3 lb of spare ribs
9 lb of ground pork or your choice of breakfast, hot Italian or sweet Italian sausage
To reserve your half pig, or ask any questions, email me at rodwyer@thetrustees.com. We only have a limited number available, so they are on a first come first serve basis. Payment can be made when your pork is picked up from the Yellow House 3-4 weeks from now--we'll give you an exact date once we know it.
In related news, it looks like the lamb sale will be next week. I'll put out an announcement with the date and time in a few days.
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