Our region is famous for its lamb. In Highland, the county where we are based, sheep and lambs grazing on grassy hillsides is a common site and sheep out-number people.
Our Basic Lamb Processing includes, Chops- Bone-in/Bone-less 3/4” or thicker (1/4” increments please), Roast- Bone-in/Bone-less 3/4” or thicker (1/4” increments please), Vacuum sealed steaks & roasts, AHAC standard label, Ground meat, and 2 or more steaks/chops per package.
Beyond this Basic Package, we are happy to work with you to customize your order. To discuss options or review your cut sheet, call us at (540) 474-2422.
- Shoulder -Bone-in, Boneless (Roast/Stew)
- Arm-Bone-in, Boneless (Roast, Stew)
- Front/Rear Shank (whole, sliced)
- Neck (whole, stew or sliced)
- Rib Chops
- 8 Rib Rack Roast
- Loin Chops
- Sirloin Chops
- Leg of Lamb
- Ribs (whole or riblets)
- Ground Lamb
- Offal* (Must request with cut sheet instructions)
Lamb, like all meat processed at Alleghany Meats, can be processed further for variety of value-added products including: Lamb-burger patties, sausage (links or patties, seasoned), and bratwurst with spice options including, Maple, Breakfast, Hot Breakfast, Italian, Hot Italian, and Chorizo.
We are happy to work with as you complete this form. The highlighted fields on the form are editable while information like the carcass weight and “# of packages” are used by our staff for labeling and record-keeping.
Lamb Cuts Diagram
Click this image for a diagram of standard lamb cuts. (source: American Lamb Board)
Allegheny Meats is an Animal Welfare Approved facility and is inspected by that organization every year. Proper treatment of livestock is critical to our success as a business and we continue to improve and adjust our processes as necessary to ensure that this critical step is performed correctly.