Glad Friday has made it here, not that it matters. I still have work to do everyday. The sheep, dogs, and chickens still need feed, watered, and cared for no matter what day of the week it is.
I just called one of our local butchers to ask him some questions about the lambs going as meat. I think if we do decide to go this route we will have them processed and vac. packed for us to sell privately. I saw on line lamb from pasture raised farms. One that is hormone and antibiotic free is going for an average of $22 a lb in chops, roasts, racks & burger. (Which is how we raise our sheep.)
It is something we really need to crunch the numbers on. They would have to go at 70 to 90 lbs in order to get back about 50 lbs of meat. And if we sold retail that meat for half (minus the processing fee) we would make almost twice the $ per lamb. So we are looking long and hard at this. It would be better then taking them to market as feeders and getting $2 a pound on the hoof.
I am very new at the whole lamb meat thing since I have never had to do ours. Not sure how I am emotionally going to handle it. I have pretty thick skin, it still will be tough though.