Ready to order? Contact us at (540) 226-7001,, or Facebook (@hayfieldfarmbeef)

Our Suffolk and Hampshire lambs free range on pasture and are fed a grain mixture of corn, barley, wheat, minerals, and soy bean meal, twice daily.


Rack: 23.99$/lb – SOLD OUT

Shank: 10.99$/lb

Leg of Lamb: 12.99$/lb – TWO LEFT!

Chops: 23.99$/lb – SOLD OUT

Ground Lamb: 10.99$/lb

 Whole Lamb
4 steps to ordering wholesale

1. Contact us! Feel free to shoot us an email or Facebook message, give us a call, send a carrier pigeon, or put up some smoke signals- whatever works for you! We will, first, answer any questions you have! We’ll also provide you with a cut sheet where we can chat about your options for cuts, time frames, cooking suggestions, etc!

2. Fill out your cut sheet and turn it into us along with the $150 deposit* required for whole lamb. We only offer whole lamb, no halves.

3. The folks at Fauquier’s Finest will do what they do best, then we will promptly contact you to notify you of the hanging weight and the amount due. At this time, 6.00$ per pound of the hanging weight is due.

Our lambs generally have a hanging weight of 65-70lbs.

4. Then! Processing of lamb takes 7-14 days and we will call you when your lamb is ready. You’ll grab some coolers and head down to Bealeton where you will pay Fauquier’s Finest a butcher fee, directly. This fee is approximately 140$ and is determined by the butcher. Once you are settled up, you load up your meat and enjoy feeding quality, delicious, all-natural lamb to your family!

For example: You want to order a whole lamb. Your cut sheet is ready and you turn it in to us with the 150$ deposit. Shortly after, we call to tell you that your whole lamb is ready to be made into delicious lamb chops and racks of lamb and it’s hanging weight is 70 pounds. We charge 6.00$ per pound of hanging weight, which puts the cost of the lamb to 420$. You subtract 150$ (your deposit) which puts the remaining balance at 270$. This remaining balance is due prior to you picking up your meat. In less than two weeks, we call to let you know your lamb is ready for you! You head on down to Fauquier’s Finest and pay the butcher’s fee to Fauquier’s Finest directly, which is generally 140$ for a whole lamb. For this example, the grand total for your whole lamb is 560$.

**$150 deposit is non-refundable.