Ready to order? Here's how
How to Order
Step 1 - Reserve: Please fill out the order form. Once we run out of lamb, we will update the form for you to sign up for a wait list or next year's order.
Step 2 - Deposit: Please send $100/lamb deposit to Amador Grazers.
Step 3 - Confirmation: We will send you an email confirming that we have received your order. After butchering date (early May) we will send you a notice of your hanging weight and when your order will be ready for pick up (expect 50 to 60 lbs of hanging weight / animal -- $300 to $360/lamb).
Step 4 - Payment: Send us your final payment of $6/lb of hanging weight, subtracting original deposit.
Step 5 - Pick up: All customers must pick up their order at "The Meat Shop" in Martell, CA in mid-May. We will notify all customers when orders are ready. At pick-up, you will need to pay a butchering fee of $150/animal in cash (Meat Shop charges extra fees for credit card).
Amador Grazer's Standard Cut:
Our default cutting instructions to butchers are as follows. If you wish to provide your own instructions, you can call the butcher and request that.
Two legs (1 bone-in & 1 butterflied)
Two shoulders (cut into roast)
One rack of lamb
Payment: Payment to Amador Grazers should be sent to email@example.com. (Paypal or Venmo or Checks are accepted).
Cuts: If you would like to have a particular cut for your lamb, you can also call the butcher and provide cutting instructions. E.g., butterflied leg or bone-in / bone-out.
Hanging Weight: Hanging weight refers to the carcass of the animal after hide, head, and organs are removed.
Whole animal policy. We are a tiny ranch and only sell whole animal to customers.
Dan & Sherry Fields
Hours of operation
The sheep are wondering around mostly between 7AM and 5PM.