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Lamb butcher in Phoenix-Mesa area?

GreekFoodie Apr 18, 2009 07:10 PM

I love the lamb that we get from an Arizona farmer, but their butcher stinks. I suspect that it may be because he is unfamiliar with lamb anatomy (I expect more than 4 ribs per side) or specialty cuts (e.g., saddle). My own butchering skills are no better, so I am looking around for an area butcher who can properly break down a lamb carcass for me. Does anyone have any suggestions?

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    Guenevere RE: GreekFoodie Apr 18, 2009 07:52 PM

    Could you provide the contact info for the farmer? I am an AZ food lover.

    1 Reply
    1. re: Guenevere
      GreekFoodie RE: Guenevere Apr 19, 2009 12:50 AM

      It's A Bar H Farm (www.abarhfarm.com)... they have great lamb and fresh farm eggs. We also get some beef and chickens, but not as often.

      They deliver to the Phoenix area every 6 weeks or so.

    2. aztami RE: GreekFoodie Apr 18, 2009 09:00 PM

      I don't know if they are familiar with lamb but my uncle is a hunter and he always brings his elk and deer here.

      Millers Southwestern Processing LLC
      2689 E Combs Rd
      Queen Creek, AZ 85240

      ps. They are just about 1/4 mile west of The Pork Shop on Combs Rd so you can "kill 2 birds with one stone"!

      5 Replies
      1. re: aztami
        GreekFoodie RE: aztami Apr 19, 2009 11:49 AM

        I will check in with them on our next trip to The Pork Shop (cooler in trunk). We don't get our next lamb until September, so I have a little time to check around.

        1. re: aztami
          Angelo424 RE: aztami Apr 20, 2009 03:36 PM

          Just purchased a whole lamb for Easter. Price was $ 3.00 per pound hanging weight which included the lamb and processing. When we picked it up it was given to us cut-up, packaged in plastic wrap and paper, labeled, and frozen. So far I made both legs and some chops. Taste great. Definitely will buy again.

          Plan to cook the head (capozzelli di agnello) this weekend:)

          1. re: Angelo424
            GreekFoodie RE: Angelo424 Apr 20, 2009 06:54 PM

            Nice to hear that you are using the whole lamb!

            Was it an American lamb and where did you order it? We paid $5 per pound for boxed weight (about 40lb).

            1. re: GreekFoodie
              Angelo424 RE: GreekFoodie Apr 21, 2009 04:48 PM

              Millers supplied the lamb from one of the local farms. Its hanging weight was about 75 pounds We did not weight the boxes of meat but my understanding is you loose about 10% -15% of hanging weight during the processing (cutting up) of the carcass. At $3.00 a pound we considered it a great price.

              As far as lead time, we ordered it two weeks before we wanted to pick it up.

              I believe you could source the live animal yourself and have it delivered to the plant (or bring it in on a leash).

            2. re: Angelo424
              Moroccanmama RE: Angelo424 Oct 24, 2012 11:06 AM

              Where did you get the sheep?

          2. m
            Mattoclock RE: GreekFoodie Apr 18, 2009 10:41 PM

            Interesting thread, I have been thinking of getting into buying a whole pig to butcher / cure / freeze etc. Big if is if the wife will let me :)

            1 Reply
            1. re: Mattoclock
              GreekFoodie RE: Mattoclock Apr 19, 2009 11:48 AM

              I hear that the Pork Shop (Queen Creek) will sell half pigs... maybe your wife would agree to that!

            2. tastyjon RE: GreekFoodie Apr 21, 2009 08:41 AM

              I bought a lot of lamb recently at Baiz, the middle east market near 20th St. & Van Buren. With lamb being very popular among those from the region, the market has a varirty of cuts (including whole) and on site butchers. If you're in Mesa, you might explore the middle eastern market(s) over in Tempe.

              Baiz Market
              523 N 20th St, Phoenix, AZ

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