Premium Rare Breed LambMade with Xara Your Eastern Ontario Source for Premium Rare Breed LambOur 2010 lambs sold out very quickly. We were very pleased with our lambs who made it to market weight of 100-110 lbs in 5-6 months. We thank our clients and hope they enjoy many a Hawk Hill lamb meal. We are especially pleased with so many repeat customers. We kept a pure Tunis ram for our freezer and we certainly are enjoying it. We had 15 ewes lambing in May of 2011: 8 North Country Cheviots, 3 Tunis and 4 Tunis/Cheviot crosses. Out of these we had 24 lambs in all -Tunis, Tunis/Cheviot cross, and Cheviot/Hampshire cross lambs. Each have their own characteristics and our repeat clients are testing the different breeds to find their preference. We have nearly 20 people on the reservation list so book early if you do not want to be disappointed.We will have 20 ewes lambing in May 2012 and probably will be maintaining a ewe flock of 20 to 25 ewes. That will translate into 34-43 lambs available per year starting in 2012. With the development of our flock, we are also setting up an on-farm food safety and traceability program to address increasing food safety concerns. We have gone through our initial veterinary inspection for enrollment in the sheep health program and have worked with a livestock nutritionist to ensure optimum nutrition. This is our way of ensuring that you get the best meat is to ensure our animals are healthy and happy. There is sufficient evidence to show that stress free animals produce better meat.We offered our 2011 lamb at $7 per pound hanging weight for a whole or half carcass. Slaughter and grain costs have increased dramatically over the last year. The price on custom orders will depend on cuts requested. There will be an additional charge for deboning cuts. We will set our 2012 prices after our 2012 lambs are born. We are experiencing unprecedented increases in feed costs.Download our Order Form and Cut Chart.Some useful information regarding lamb cuts:Ordering whole or half a lamb for the first time can be a pretty confusing experience. We have worked with our butchers and researched through cookbooks for some basic information that will help you through the process. If you are still confused, don't hesitate to contact us to ask more questions.Ground lamb: Close to one pound of meat is retained in commercial meat grinders during processing and that meat is totally lost. We recommend that you grind any lamb needed at home. Probably the simplest method is to partially thaw stewing meat and run it in short pulses through your food processor. It won't be perfect but your loss is reduced significantly.Stew meat: The best cut for stewing meat is the shoulder. The hind leg has less fat and when used as stew meat leaves a tougher, less flavorful stew. We recommend that you have the shoulder as a bone in roast and cut the stew meat yourself or as a boneless shoulder and cut it yourself. However if you have boneless shoulder ask for the bones back because cooking the bones in your stew greatly enhances the flavor.Brochette cubes: The best cut for brochette cubes is the hind leg. There is too much connective tissue in other cuts to give you the cube size you require.Organ meat: If you don't like liver because all you have had is beef liver, try lamb liver at least once. It's delicate flavor is so totally different than anything you have had before.Bones: Ask for the bones back as there is many a good soup meal to be had from lamb bones. To fully develop the flavor from bones they must first be roasted in the oven and then used to make soup. Boiling uncooked lamb bones in water produces very little lamb flavor. Questions and Answers regarding lamb salesQ. How much meat is in a lamb?A: Our lambs dress out at 45-50lbs hanging weight with a packaged (cut and wrapped) weight of about 70% of the hanging weightQ. What is the difference between live weight, hanging weight and cut and wrapped weight?A. Live weight is self explanatory. Hanging weight is the weight of the hanging carcass after slaughter with the skin, entrails, head and feet removed. Cut and wrapped weight is cut and packaged meat where it is deboned as necessary or desired. The greatest loss is between live weight and hanging weight and we absorb that loss, not our clients.Q. Why are prices not for cut and wrapped lamb?A. In order to give our clients the greatest flexibility in the cuts available to them we use hanging weight as our baseline. The cut and wrap weight can change dramatically depending on the cut especially for boneless cuts. Charging for hanging weight standardizes the price. Q: What is the average price of a whole lamb?A: Your price would average $332 for whole lamb, cut, wrapped and frozen.Q. When is the lamb available?A. Lamb will be available in about September -October 2012.Q. When should I order?A. Reserve your lamb now for 2012 Our lambs have easily sold out for the last three years. In 2010 and 2011 our stock was reserved before birth. If you want to ensure you get a lamb in 2012, we recommend you reserve early. We already have a clients booked for the 2012 season. Make sure you specify the breed. We will have pure Tunis, pure Cheviot, Tunis/Cheviot and Tunis/Cheviot/Hampshire cross lambs available in 2012.Download our order form and a cut chart. Excellent Lamb Recipes are available through the Ontario Sheep Marketing Agency.Q. Can I buy fresh lamb? Or whole lambs for BBQ?A. These are special order items but are available. Fresh lamb or whole lambs can be ordered seasonally with sufficient advance notice. The Tunis breed was developed for the light lamb market and a pure Tunis lamb would make a superb lamb to roast whole on the BBQ. Lambs dressing out at 25 lbs would be available during the summer. Contact us for this special order.Q. Why should we order Hawk Hill Lamb?A. We have selected breeds and breeding stock that will maximize meat production and taste with a focus on superb loin cuts. We are very conscientious about livestock health, nutrition and animal welfare. Our butcher commented that our lambs were the best quality that he had processed all year. Really nice to hear. However don't take our word for it -read the feedback we have had from our clients: Sent: October 18, 2009 9:19 PM To: 'Bob Garner'Subject: Lamb - first feedbackHi Bob: Had a family birthday celebration tonight so tried one of the legs marinated and on the BBQ - it was superb. We are pretty fussy about lamb - often find the NZ lamb on the "strong" side for taste compared with our preferred Quebec lamb - this one is right up there with the best - great taste and very tender. The butcher did a good job in deboning it - very little waste and one good solid piece (I have deboned legs and need to take lessons fron your butcher!!). Look forward to trying some of the other cuts.All the best, Bob(and no, you don't have to be called Bob to buy from us)Here is another email received the next day:Hi Laurie,I just had to let you know,I made the Lamb Shank recipe from the LCBO mag.And of course,along with the lamb,was your awesome homegrown garlic which I used.It was AMAZING ! So delicious.The lamb was excellent ! I did find a Marsala blend at the grocery store in the spice section.SoI made a dry rub,along with some other ingredients..but WOW,very yummy !Cheers for now ,DebsAnd in a follow up emailHi Laurie,That is really interesting about the Canadian garlic industry, or rather decline ofit. And I would have never known about the "hard necked" necked variety. So thatis a valued lesson for me. So YES !! I would love some of your seed .I have to say,while I was eating the Lamb, the presence of the garlic was in the flavours and taste,and not lost in with the other ingredients, as is what usually happens with the garlic that we are used to. As I love garlic, I really enjoyed that aspect of the recipe too.And I may ,or may not have mentioned before...but I can count on one hand the number of times I have eaten lamb. So for me to really enjoy this meal, was something.And I ( we) REALLY enjoyed your lamb.I am not surprised at all by the comments made by the butcher. In order for a lot of people to enjoy eating livestock, knowing about the quality of life for these animals is paramount. So for the butcher, I can't imagine what he sees pass through his business.It is so apparent at Hawk Hill that ALL the animals have quality of life,and it showsin the "end" product, whether it be a horse for pleasure,or a lamb or beef for consumption.Truly thankful,Debs
Premium Rare Breed Lamb
Made with Xara
Your Eastern Ontario Source for Premium Rare Breed Lamb
Our 2010 lambs sold out very quickly. We were very pleased with our lambs who made it
to market weight of 100-110 lbs in 5-6 months. We thank our clients and hope they
enjoy many a Hawk Hill lamb meal. We are especially pleased with so many repeat
customers. We kept a pure Tunis ram for our freezer and we certainly are enjoying it.
We had 15 ewes lambing in May of 2011: 8 North Country Cheviots, 3 Tunis and 4
Tunis/Cheviot crosses. Out of these we had 24 lambs in all -Tunis, Tunis/Cheviot
cross, and Cheviot/Hampshire cross lambs. Each have their own characteristics and
our repeat clients are testing the different breeds to find their preference. We have
nearly 20 people on the reservation list so book early if you do not want to be
disappointed.
We will have 20 ewes lambing in May 2012 and probably will be maintaining a ewe
flock of 20 to 25 ewes. That will translate into 34-43 lambs available per year starting
in 2012.
With the development of our flock, we are also setting up an on-farm food safety and
traceability program to address increasing food safety concerns. We have gone
through our initial veterinary inspection for enrollment in the sheep health program and
have worked with a livestock nutritionist to ensure optimum nutrition. This is our way of
ensuring that you get the best meat is to ensure our animals are healthy and happy. There is sufficient evidence to
show that stress free animals produce better meat.
We offered our 2011 lamb at $7 per pound hanging weight for a whole or half carcass. Slaughter and grain costs have
increased dramatically over the last year. The price on custom orders will depend on cuts requested. There will be an
additional charge for deboning cuts. We will set our 2012 prices after our 2012 lambs are born. We are experiencing
unprecedented increases in feed costs.
Download our Order Form and Cut Chart.
Some useful information regarding lamb cuts:
Ordering whole or half a lamb for the first time can be a pretty confusing experience. We have worked with our butchers
and researched through cookbooks for some basic information that will help you through the process. If you are still
confused, don't hesitate to contact us to ask more questions.
Ground lamb: Close to one pound of meat is retained in commercial meat grinders during processing and that meat is
totally lost. We recommend that you grind any lamb needed at home. Probably the simplest method is to partially thaw
stewing meat and run it in short pulses through your food processor. It won't be perfect but your loss is reduced
significantly.
Stew meat: The best cut for stewing meat is the shoulder. The hind leg has less fat and when used as stew meat
leaves a tougher, less flavorful stew. We recommend that you have the shoulder as a bone in roast and cut the stew
meat yourself or as a boneless shoulder and cut it yourself. However if you have boneless shoulder ask for the bones
back because cooking the bones in your stew greatly enhances the flavor.
Brochette cubes: The best cut for brochette cubes is the hind leg. There is too much connective tissue in other cuts
to give you the cube size you require.
Organ meat: If you don't like liver because all you have had is beef liver, try lamb liver at least once. It's delicate flavor
is so totally different than anything you have had before.
Bones: Ask for the bones back as there is many a good soup meal to be had from lamb bones. To fully develop the
flavor from bones they must first be roasted in the oven and then used to make soup. Boiling uncooked lamb bones in
water produces very little lamb flavor.
Questions and Answers regarding lamb sales
Q. How much meat is in a lamb?
A: Our lambs dress out at 45-50lbs hanging weight with a packaged (cut and wrapped) weight of about 70% of the
hanging weight
Q. What is the difference between live weight, hanging weight and cut and wrapped weight?
A. Live weight is self explanatory. Hanging weight is the weight of the hanging carcass after slaughter with the skin,
entrails, head and feet removed. Cut and wrapped weight is cut and packaged meat where it is deboned as necessary
or desired. The greatest loss is between live weight and hanging weight and we absorb that loss, not our clients.
Q. Why are prices not for cut and wrapped lamb?
A. In order to give our clients the greatest flexibility in the cuts available to them we use hanging weight as our baseline.
The cut and wrap weight can change dramatically depending on the cut especially for boneless cuts. Charging for
hanging weight standardizes the price.
Q: What is the average price of a whole lamb?
A: Your price would average $332 for whole lamb, cut, wrapped and frozen.
Q. When is the lamb available?
A. Lamb will be available in about September -October 2012.
Q. When should I order?
A. Reserve your lamb now for 2012 Our lambs have easily sold out for the last three years. In 2010 and 2011 our
stock was reserved before birth. If you want to ensure you get a lamb in 2012, we recommend you reserve early. We
already have a clients booked for the 2012 season. Make sure you specify the breed. We will have pure Tunis, pure
Cheviot, Tunis/Cheviot and Tunis/Cheviot/Hampshire cross lambs available in 2012.
Download our order form and a cut chart. Excellent Lamb Recipes are available through the Ontario Sheep Marketing
Agency.
Q. Can I buy fresh lamb? Or whole lambs for BBQ?
A. These are special order items but are available. Fresh lamb or whole lambs can be ordered seasonally with
sufficient advance notice. The Tunis breed was developed for the light lamb market and a pure Tunis lamb would make
a superb lamb to roast whole on the BBQ. Lambs dressing out at 25 lbs would be available during the summer.
Contact us for this special order.
Q. Why should we order Hawk Hill Lamb?
A. We have selected breeds and breeding stock that will maximize meat production and taste with a focus on superb
loin cuts. We are very conscientious about livestock health, nutrition and animal welfare. Our butcher commented that
our lambs were the best quality that he had processed all year. Really nice to hear. However don't take our word for it -
read the feedback we have had from our clients:
Sent: October 18, 2009 9:19 PM
To: 'Bob Garner'
Subject: Lamb - first feedback
Hi Bob:
Had a family birthday celebration tonight so tried one of the legs marinated and on the BBQ - it was superb. We are
pretty fussy about lamb - often find the NZ lamb on the "strong" side for taste compared with our preferred Quebec lamb
- this one is right up there with the best - great taste and very tender. The butcher did a good job in deboning it - very
little waste and one good solid piece (I have deboned legs and need to take lessons fron your butcher!!).
Look forward to trying some of the other cuts.
All the best,
Bob
(and no, you don't have to be called Bob to buy from us)
Here is another email received the next day:
Hi Laurie,
I just had to let you know,I made the Lamb Shank recipe from the
LCBO mag.And of course,along with the lamb,was your awesome home
grown garlic which I used.
It was AMAZING ! So delicious.The lamb was excellent !
I did find a Marsala blend at the grocery store in the spice section.So
I made a dry rub,along with some other ingredients..but WOW,
very yummy !
Cheers for now ,
Debs
And in a follow up email
Hi Laurie,
That is really interesting about the Canadian garlic industry, or rather decline of
it. And I would have never known about the "hard necked" necked variety. So that
is a valued lesson for me. So YES !! I would love some of your seed .I have to say,
while I was eating the Lamb, the presence of the garlic was in the flavours and taste,
and not lost in with the other ingredients, as is what usually happens with the garlic
that we are used to. As I love garlic, I really enjoyed that aspect of the recipe too.
And I may ,or may not have mentioned before...but I can count on one hand the
number of times I have eaten lamb. So for me to really enjoy this meal, was something.
And I ( we) REALLY enjoyed your lamb.
I am not surprised at all by the comments made by the butcher. In order for a
lot of people to enjoy eating livestock, knowing about the quality of life for these animals is paramount.
So for the butcher, I can't imagine what he sees pass through his business.
It is so apparent at Hawk Hill that ALL the animals have quality of life,and it shows
in the "end" product, whether it be a horse for pleasure,or a lamb or
beef for consumption.
Truly thankful,
Debs
