Cost and Ordering info.
To order: please fill out the information and send a deposit of $100.00 to secure your purchase. When you press “submit” I will receive an email with your order. Please make sure you get an email back from me within a couple of days acknowledging that I have received it.
We sell lambs as whole or a half carcass, cut according to Icelandic custom.
Price per lb.: $ 13.00 hanging weight
(Hanging weight is the carcass without the head, skin, and innards)
Average size lamb: 50 lb = $ 650.00
Includes slaughter and butcher fee of $200.00.
(some are a little smaller some a little larger)
90% of that becomes meat in your freezer. 10% is lost to shrinkage during the time the carcass tenderizes in the cooler.
The Process
The lambs are born in March – April on Bone Dry Ridge Farm and graze there with their mothers until about mid-July when they all get moved to the irrigated fields of the Fagernes farm. We practice rotational grazing, so each week the sheep are moved to a clean pasture. Our lambs receive only their mother’s milk, grass, salt and kelp as mineral supplement. They receive a vaccine against enterotoxaemia and tetanus and get de-wormed when needed. The lambs are slaughtered in mid-September to mid-October. A local slaughterer comes to the farm and we make sure the slaughtering happens in a quiet setting, with as little stress to the animals as possible. The meat is then taken to the butcher shop, where it tenderizes in a cooler for a few days and is then cut according to Icelandic custom. Your share will include: one whole leg of lamb, one leg of lamb sliced into about 3/4” thick steaks, chops, steaks, lamburger and soup bones. The best cuts are the lamb chops, and the whole and sliced leg of lamb. Good cuts are the steaks (not to be confused with the sliced leg of lamb). When we get the hanging weight from the butcher shop, we’ll send you an invoice via email. You can either pick up your frozen lamb at the butcher shop or opt for delivery, in which case you will be contacted with a time, date and location of the drop-off sites. Delivery options are on the order form.
Customers who have opted for delivery: It is very important your package is picked up promptly, as the frozen meat requires immediate attention. We will send you the invoice via email and ask that you bring payment when you pick up your share at the to-be-arranged drop-off site.
All other customers: When we have the hanging weight, we’ll send you the invoice via email and let you know when your lamb is ready for pickup. You will pick your meat up at:
Salmon Creek Meats
139 Koons Road, Mossyrock,
Phone: 360-985-7822
Contact Information:
Email: selma@bonedryridgefarm.com
Phone: 360 273 1045
Bone Dry Ridge Farm
209 Hyppa Road East
Rochester, WA 98579
If you are interested in seeing the farm, please call ahead. The farm setting is lovely. Bring a picnic and make a day of it. We would love to have you visit
Who we are
You can of course read more about us on the other web pages but here is the short version:
We are two small farms in beautiful Independence Valley, south of Olympia. Since 2000, Selma has runs Bone Dry Ridge farm where she raises Icelandic Sheep and the summer Pigs, her husband Keith, runs the Fagernes Dairy and now also raises the beef cattle and the winter pigs we offer. We believe animals should be raised humanely and with care. This is not hard for us, since we find happy animals easy to care for.
Icelandic Sheep
Icelandic sheep are one of the oldest breeds of sheep in the world. The Vikings brought them to the island starting in the year 1000. They have been isolated on the island since then, and to this day are the biggest source of meat for Icelanders. Connoisseurs consider Icelandic lamb the best in the world and when you are used to the best you cannot accept anything else.
Icelanders, who live away from their island, have a difficult time finding farmers raising Icelandic lamb in other countries. As they travel back and forth between Iceland and their adopted country, they often fill a suitcase or two with lamb before leaving the island.
We offer Icelandic lamb here, in the State of Washington, so there is no need to go 5000 miles for the best.
The Icelandic sheep were bred over centuries for a very practical purpose: to have good meat, good wool, good milk, good temperament and to be good mothers. Their genetic variation is huge. They come in a wide range of colors. Some are multi-colored and some are spotted. Both ewes and rams may or may not have horns. This makes every spring (lambing season) an exciting time here on the farm, as we anticipate the numbers and color variations of our ever-expanding flock.