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

• Lamb chops

• Lamb shank

• Ground lamb 

Notes:

1. Payment: Payment to Amador Grazers should be sent to  darkhorseranch1253@gmail.com. (Paypal or Venmo or Checks are accepted).

2. 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. 

3. Hanging Weight: Hanging weight refers to the carcass of the animal after hide, head, and organs are removed.  

4. Whole animal policy. We are a tiny ranch and only sell whole animal to customers.