THE FOUNDER'S HARVEST · HARVEST DAY SEPTEMBER 17

Founder's Lamb Shares — our first six.

A whole pasture-raised lamb, roughly $700–750 all-in, for 25–35 lb of freezer-ready meat. You're not buying cuts off a shelf — you're reserving one of six animals, and its whole verified life comes with it.

6 lambs total dry-aged 8–14 days · custom cut passport included

What you get

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A whole lamb, cut your way

Dry-aged 8–14 days, then custom-cut and prepped for the freezer — roughly 25–35 lb of nutrient-dense meat.

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Your animal's passport

Its entire verified life — QR-linked right on the package. See a sample.

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First call on next season

Founder families get first call on next season's shares before anyone else.

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The story with every meal

Where it grazed, what it ate, the weather it lived — the story to go with every meal you cook.

How it works

01

A $250 deposit reserves your lamb

One deposit holds one of the six — non-refundable, and it credits toward your balance. Your lamb is yours.

02

We finish it on pasture through summer

Fresh grass every 1–3 days, and every move logged in its passport.

03

Harvest day — September 17

Harvest happens here on the farm — see below. Your lamb is weighed that day, and the balance is settled with us on the spot: $14/lb on the actual hanging weight (typically 38–48 lb). From there it travels to Howell to dry-age 8–14 days while you set your cut sheet with the processor — chops, roasts, ground, your call, and we'll walk you through it if it's your first time.

04

Pickup — early-to-mid October

After dry-aging and cutting, your order comes home custom cut and prepped for the freezer. Processing (~$150) is paid directly to the butcher at pickup.

THE HONEST MATH

No mystery pricing. Here's a real example at 42 lb hanging weight:

42 lb × $14/lb hanging$588 to the farm
processing, paid to the butcher≈ $150
total, all-in≈ $740
in your freezer~30 lb, custom cut

That works out to roughly $25/lb for whole-animal, passport-verified lamb — while retail lamb chops run $25–40/lb.

You pay actual hanging weight, never the estimate. If your lamb hangs lighter, you pay less.

THE HARVEST · SEPTEMBER 17

Harvested with respect.

Our respect for our animals goes into how they are harvested. Each lamb is separated and humanely killed here on the farm — the ground where it lived its entire life. No trailer ride, no auction barn, no unfamiliar kill floor. Their sacrifice is our burden, and we choose to carry it.

From the farm they travel with our processor to his boutique facility in Howell, Michigan — a small shop whose respect for animals runs as deep as ours. There the meat dry-ages for 8–14 days before it's cut to your sheet and prepped for the freezer.

Ready? Put your name on one.

Reservations open in the next few weeks.
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EGG SHARES

A dozen a week, from a flock you can look in on.

A weekly dozen from the pastured flock — moved across fresh grass behind the ruminants, doing real work on this ground. The flock's passport QR lives on every carton.

weekly dozen flock passport on the carton

Join the egg waitlist

First cartons go to the waitlist, in order. We'll email when your spot comes up.

Fair questions

When is harvest day?+
September 17, 2026, here on the farm. The meat then dry-ages 8–14 days at our processor's facility in Howell before cutting — plan for pickup in early-to-mid October.
How much freezer space do I need?+
About 1.5 cubic feet — roughly two grocery bags. Most standard kitchen freezers can make the room.
What cuts can I get?+
Your call. On butcher day you talk directly with the processor: chops, leg roasts, shoulder, shanks, ribs, ground, stew. Not sure? We'll walk you through a standard cut sheet.
Why hanging weight?+
It's the honest number. Hanging weight is what your animal actually yields on the processor's certified scale — not our estimate. Your balance is $14/lb on that number — settled with us on harvest day — nothing else.
How does the purchase actually work?+
You're reserving the whole animal. Your deposit and balance pay the farm for your lamb — the balance due on harvest day, on the certified hanging weight. The processor works directly for you on cutting and wrapping. It's the standard custom-exempt structure for buying a whole animal.
What if my lamb hangs lighter than expected?+
You pay actual weight, never the estimate. If your lamb hangs at 38 lb, you pay for 38 lb.
Is the deposit refundable?+
No — the $250 deposit is non-refundable, and it credits toward your final balance. With six shares total, a reservation takes one off the board, so we treat it as a firm commitment both ways.
Where do I pick up my lamb?+
Cut to your sheet and prepped for the freezer. We coordinate the pickup window with each family directly after processing — details come with your reservation confirmation.
Can two families split one lamb?+
One reservation, one name, one deposit per lamb — but what you do with the box after pickup is your business. Plenty of families split the cuts, and the cost, between themselves.
Any dewormers or antibiotics?+
None — ever. These lambs were born on this ground and have lived their whole lives here without dewormers, antibiotics, or any medical intervention. That's not a marketing line, it's their record. If an animal ever did need treatment, it would get it — and it would leave the Founder's harvest, with its passport saying exactly why.

Six shares. When they're gone, the next call is spring.

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