Lamb Stew Meat
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We keep diced lamb on hand for easy midweek dinners. Pressure cook for a quick lamb curry.
The lamb is diced in house, drawing from Anderson Ranches grass-fed leg and shoulder meat.
🥩 Free shipping on orders $150+
It can take our butchery up to a week to prepare your order.
PRIME RIB, BEEF TENDERLOIN, TURKEY & BONE-IN HAM ORDERS
If you order a prime rib, beef tenderloin, bone-in ham, or turkey, your order should ship sometime between December 18 - 21. Brisket, lamb rack or boneless ham will ship within a week of ordering.
Orders ship on Mondays, Tuesdays, Wednesdays and sometimes Thursdays. Once your order is ready you will receive a shipment confirmation. All orders ship via UPS 2-day (or less) transit time.
LOCAL PICK UP
Pick up hours are Monday-Thursday 8-5pm & Friday 8-3pm. You will receive a notice when your order is ready. If you're unable to pick your order up during our normal pickup times, please email us at firstname.lastname@example.org. We're happy to accommodate other pickup times. Note: If you are hoping to pick up meat for the weekend, please ensure your order is placed by 3 PM on Wednesday.
Your initial subscription order will ship within a week or less of your order date. Your subsequent subscription orders will ship following your selected delivery cadence. You will receive an email 5 days before your next delivery. Have more questions about our subscriptions? Check out our FAQ page.
ABOUT THE RANCH
Willamette Valley, OR
5th generation rancher Reed Anderson raises his grass-fed lamb on his family's 1,000-acre Ranch in the Willamette Valley. Blessed with 45–60 inches of annual rainfall and a temperate coastal climate, the Willamette Valley is ideal for raising grass-fed meat year round. The Valley’s lush growing conditions eliminate the need for supplemental feed.
Reed is a pioneer of vertically integrated ranching — owning the land, the lamb, and the onstite low-stress serpantien abattoir. Anderson Ranches is Certified Humane. The herd’s experience is low stress from start to finish, which has a lasting effect on the lamb’s tenderness and flavor.