Please respond to Nancy Webster at Sassafras Springs Farm -
creativemess10@...

BTW, I have ordered a whole lamb and would be willing to share gas
with someone else from the Mobile area who is interested in ordering.

Mary J
in South AL

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One of the treasures produced on the clover-covered hills of southern
middle Tennessee is strong, healthy sheep, and there are few more
inviting meals than tender, pasture-raised lamb. It's also a tasty,
nutritious change from your usual chicken, beef, and pork-which is why
I'm sending you this email.

If you'd like to stock your freezer with a healthy reserve of lamb
meat, we may have a unique opportunity for you. Just south of
Nashville, we've come across a flock of sheep for sale and are
evaluating the possibility of buying it. To do so, we'll need to
re-sell enough lambs to recover the cost.

These lambs have been raised on grass, sunshine, and spring water,
without hormones or antibiotics. We'll be selling them "on the hoof"
(live weight before butchering) for $1.60/pound. We also know of a
local processor with whom we can work to have your lamb processed. He
will charge $50 per lamb. So, here's how "the math" works out:

• Live weight of the lambs will likely be 90 to 110 pounds, so for an
average size lamb of 100 pounds, your cost would be $160
• Processing fee: $50 per lamb
• Total cost for a processed 100-pound lamb: $210
• A 100-pound lamb will probably produce 35-40 pounds of meat
(traditional cuts such as leg of lamb, lamb chops, lamb roast), so for
35 pounds of meat, your cost would come out to $6.00/pound (about 2/3
the cost of lamb at Wild Oats and far less than many online sources).

Of course, lamb weight and final meat production will vary, but this
gives some guidelines for your costs. If a few folks prefer only half
a lamb, we'll coordinate who is "sharing" one and split the costs
between the two parties.

Also: Most of the lambs are still growing, so the meat will be
available in late summer. We'll let you know a more specific date as
soon as possible.

Lambs will be sold on a first-to-reserve, first-get basis. To reserve
your lamb, we will need a $40 deposit on a whole lamb or $20 for a
half. (Processing fee for half a lamb will be $25.) The balance will
be due upon delivery. If enough folks are interested, we will arrange
a pick-up date in Brentwood, TN. Meat may also be picked up at our
location in Giles County.

The lambs are limited and the flock owner is anxious to sell, so we
need to have a commitment (but no money yet) from you by June 10.
We'll collect deposits once we determine that enough people are
interested to proceed with the deal.

If you know anyone else who might also like to have a bunch of healthy
lamb in the freezer, please pass the word!

Thanks! (See some helpful lamb info resources below.)

-SASSAFRAS SPRINGS FARM
(creativemess10@...)

http://www.sheep101.info/lamb.html
This quick-read site has nutritional info about lamb. Did you know it
has all eight necessary amino acids in the proper ratio?

http://allrecipes.com/Recipes/Meat-and-Poultry/Lamb/Main.aspx
Just in case you need a little mouth-watering inspiration to consider
buying a lamb!