Processing service
LAMB
Choose lamb and sheep cuts for the meals you’ll actually cook. We offer custom and USDA-inspected processing in Walling, Tennessee. Tell us how many people you feed, which cuts you use most and whether you’re keeping the meat or selling it.
01 / Pricing
Prices and options
Base Price
- Custom Processing Fee (Hanging Weight) $1.00 per lb
- USDA Processing Fee (Hanging Weight) $1.15 Per lb
- Kill fee $55.00 Ea
- Waste disposal $10.00 Ea
- Minimum Charge Per Animal $115.00 Ea
Cut choices and extras
Roast:
Leg of Lamb or Sheep
French Rack +$6.00
Sirloin Roast
Shoulder Roast
Steaks:
Shoulder (Bone-in)
Leg (Bone-in)
Valentine
Skirt
Flank
Chops:
Center cut
Sirloin
Rib
Frenched Rib (Bone-in) +$6.00
Loin:
Center cut Sirloin
Rib Chops (Boneless) +$4.00
Whole Loin (Boneless) +$4.00
Whole Tenderloin (Boneless) +$4.00
Lamb/Sheep Cuts:
Ground Lamb or Sheep $0.85 per lb
Whole Shanks
Soup Bones
Lamb or Sheep for Stew $0.75 lb additional
Cubed Steak $0.75 lb additional
Kabobs $0.75 lb additional
Rack of Ribs
02 / Plan your order
Before you arrive
Lamb and sheep processing starts with the cuts you want to take home. Decide whether you prefer roasts, chops, steaks, ground meat or a mix, and note the package sizes that fit your household. If you are bringing more than one animal, tell us how you want each cut sheet completed.
Choose cuts for the way you cook
If you cook for two, smaller roasts and packages of chops may suit you better than large roasts. If you like a Sunday roast with leftovers, keep some larger cuts. The shoulder can go toward slow-cooked meals or ground meat. Choices from the same part of the animal use the same meat, so choose the cuts you’ll use most.
Sausage, curing and smoking are value-added options. Sausage flavors usually need 30 pounds of meat per batch for lamb and sheep; Garlic Pepper needs 35 pounds. Put your flavors in order of preference and specify how much meat should go to sausage. Remaining trim comes back as raw, unseasoned grind.
Plan your appointment
Tell us your animal count, approximate live weights, whether the meat is for your own freezer or for sale, and your preferred date. We’ll confirm your processing date when you book. Drop-off is 6:30–7:00 a.m. The deposit is $55 per lamb or sheep. Cancel at least 28 days ahead for a refund or credit; late cancellations and missed appointments forfeit the deposit.
Send your completed cut sheet before processing day or bring it at drop-off. If you need help, contact us before drop-off day. Mark any organs you want saved.
Allow about 1.5 weeks from slaughter without smoked items, or up to two weeks with smoked items. These are calendar-time estimates. Freezing is available on request and adds time. Arrange pickup with us; storage charges start after three calendar days from the invoice.
How we calculate processing charges
The processing rate uses hot carcass weight, measured before chilling—not live weight or finished package weight. Kill, disposal and optional-service charges also apply, subject to the per-animal minimum. Ask for an estimate based on your animals and cutting choices.
03 / Questions
Common questions
Can several owners share an animal?
Yes. Each owner can fill out a separate cut sheet and receive a separate invoice. Set up the shared order before slaughter and ask us for the charges.
When do I take my lamb or sheep off feed?
Take feed away at 7:00 PM Central Time the evening before processing. Keep water available until you load.
Which weight is used for hanging-weight processing charges?
For red meat, we use hot carcass weight, measured before chilling. It isn't the live weight or the final weight of the packages you take home.
Do you offer curing and smoking?
Yes. Curing and smoking are value-added options for every species we process. Tell us what you want when you place the order and we'll go over what we can make. Cured or smoked doesn't mean fully cooked — check the package and cook it as directed.
How should I choose lamb or sheep cuts?
Start with the meals you cook. If large roasts sit in your freezer, ask about smaller roasts, chops, steaks or ground meat. Tell us how many people you feed and which cuts you’ll use most. Choices from the same part of the animal use the same meat, so more loin chops means fewer loin roasts.
Are lamb or sheep organs and soup bones saved automatically?
No. Mark the organs and soup bones you want on the lamb, sheep and goat cut sheet. Organs aren’t saved unless you request them.
Do you process both lambs and sheep?
Yes. Tell us whether you are bringing lambs, sheep or both, along with the number of animals and approximate live weights. Share your preferred cuts before processing so we can review the order with you.
04 / Ready to plan?
Forms for your order
These existing downloads are being updated. Please confirm current instructions and charges with us before relying on them.
Read all frequently asked questions.
Tell us about your order or call 931-330-6328. An inquiry does not reserve a processing date.