~ at Rocky Ridge Farm~
Dorper Lamb Freezer Shares
Single-Source Dorper raised At Rocky Ridge Farm In the Montezuma Valley
Reserve your Family's Lamb directly from the farm. Planned , raised and delivered with intention
Choose Your Lamb Share
Which Lamb Share is right for you?
Fill My Freezer Lamb Share
Whole Dorper Lamb
Half a Doper Lamb
For households that want lamb on hand all year—and want it done once, properly.
This is for the family that cooks at home, meal-preps, hosts, and wants the quiet luxury of opening the freezer and knowing dinner is already handled. Five whole lambs gives you serious depth chops for fast meals, roasts for weekends, and ground for everything in between.
It’s also the best option if you want flexibility: you can choose the same cut plan for all five, or mix it up (more ground on one, more roasts on another, etc.)
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Estimated take-home lamb: ~225 lb total (~45 lb per lamb)
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Maximum variety + long-term convenience
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Cut options can be customized (within processor capabilities)
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Ideal for lamb-forward households or bulk stocking
Freezer space: approximately 5–8 cubic feet
(About a medium chest freezer, or part of an upright depending on packaging.)
For families who cook at home and want a full range of cuts—without overthinking it.
A whole lamb gives you the complete experience: chops, roasts, shanks, stew, and ground in a proportion that makes sense. It’s the “I want great lamb in my freezer, and I want options” choice.
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Estimated take-home lamb: ~45 lb (from ~75 lb hanging weight)
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Balanced mix of cuts for weeknights + slow meals
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Great for families who want variety without committing to multiple animals
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Custom cut to your specifications
Freezer space: approximately 1–1.5 cubic feet
For smaller households, couples, or anyone who wants premium lamb at a practical scale.
A half share is the easiest way to get into lamb without committing major freezer space. You’ll still get a useful mix—enough ground for everyday cooking, plus chops and roasts for when you want to make it special.
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Estimated take-home lamb: ~17–23 lb
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Premium lamb in a size that fits real life
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Best “starter share” if you’re new to
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lamb or tight on freezer space
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A clean, mild lamb that’s easy to use
Freezer space: approximately 0.5–0.75 cubic feet
Note: Half shares are typically one side of the lamb; exact cut mix can vary slightly by how the carcass is split and your processor’s cut sheet.
What Makes our Dorper Lamb Different?
Harvest Timing, Tenderness & Clean Flavor
We harvest our lambs at 100–120 lb live weight, a sweet spot for tender texture and a mild, clean finish. timing is a difference you can taste.
Premium Dorper Genetics, Selected with intention.
We go above and beyond on genetics, selecting elite South African Dorpers for a premium eating experience. Selecting sheep for thick loin muscling, structure, growth efficiency, and calm temperament so the eating quality stays consistent year after year
Multi-Species Pasture, Forage-Forward Nutrition
Our dorper lambs graze diverse, multi-species pastures—grasses, legumes, and broadleaf forage—rotated to keep them harvesting fresh feed. That variety supports a balanced flavor and reflects our commitment to regenerative land stewardship.
Single-Source, Low-Stress Handling
Our Lambs are raised here in small groups and handled with quiet, low-stress stockmanship. Less stress, more stability, because how an animal lives shows up in the meat.
Raised With Intention
The Art of Dorper Lamb
We chose Dorper for one reason: I wanted lamb I actually enjoy eating. I do not like most lamb. Dorper is the exception in my kitchen.
Dorper was developed in South Africa as a mutton (meat) breed, created in the 1930s from Dorset Horn and Blackheaded Persian genetics, and built for arid, extensive conditions. That origin shows up in what they are: hardy, adaptable, and designed to convert forage into muscle.
Before Dorper, I raised traditional wool-breed sheep. In my system, they were more delicate and more grass-dependent. Dorper fit the land we’re restoring, and the way we farm, immediately.
A Different Way of Raising Lamb
According to USDA’s Economic Research Service, imports account for more than half of U.S. lamb and mutton supply, and those imports are mainly from Australia and New Zealand.
USDA also describes two major U.S. production tracks: stock-sheep grazing operations and lamb feeding. Feeder lambs are typically raised on forage until roughly 60–80 pounds, then placed in feedlots to be fattened and finished for slaughter.
Our lamb is not anonymous or commingled. Our Dorper lambs are born here, raised here, and finished here, in small groups, handled with low stress, on the kind of multi-species ground we’re actively regenerating
The Land Is Part of the Work
I used to raise traditional wool-breed sheep that needed perfect grass and constant babysitting.
They were fragile in a way that never made sense for this place or for a regenerative system that’s supposed to be resilient.
Dorper is different. They’re hearty. They forage with intention. They’ll go after broadleaf plants and browse instead of acting like the pasture has to be manicured to keep them thriving. That makes them a powerful match for regeneration, because we don’t want a pasture that only works when it’s “ideal.” We want a pasture that gets better over time, more diverse, more functional, more alive.
Dorper helps us do that work from the inside out.
Why Dorper Tastes Different.
Flavor is never an accident.
It’s a record.
The cuts are the point: thick, satisfying chops, leg roasts with real presence, and lamb that eats savory instead of “sheepy.
But the difference isn’t breed alone. Done right, Dorper lamb is everything lamb should be: sweet, not gamey, with no wooly edge, and a rich, savory umami that doesn’t need disguising.
We protect tenderness by choosing harvest timing for eating quality, not just size. We handle them quietly, keep stress low, and raise them on multi-species pasture, because animals living on real forage don’t taste interchangeable.
This is the lamb I serve when I want to win someone over, because it tastes like true nourishment.
The Art Is in the Details
We go above and beyond on genetics,selecting elite, meat-forward Dorper traits for the plate: correct structure, growth efficiency, calm temperament, and the kind of muscling that yields truly satisfying cuts.
Then we do the part that takes daily discipline: thoughtful grazing, quiet handling, and consistency from start to finish.
Because premium lamb isn’t a label you slap on later.
It’s a chain of choices you keep, even when nobody is watching.
When you choose our Dorper, you’re not just buying lamb.
You’re bringing the kind of lamb most people don’t realize exists, sweet, not gamey, with no wooly edge and a deep, savory richness that stands on its own.
You’re stocking your freezer with meat shaped by careful genetics, calm handling, and a living pasture, raised slowly, finished with intention, and never treated as anonymous or interchangeable.
This is lamb raised the same way this farm was built
with respect for life, attention to the land, and devotion to what lasts.
For families who understand that food carries memory, effort, and consequence
and choose accordingly.