Category: Navajo-Churro Lamb Meat

Navajo-Churro Lambs Available in 2024

We began lambing on April 29th and finished May 20th.  We have 49 very health lambs.   The lambs will be weaned in September 2024. We are located in SW Colorado. 

We are currently taking deposits to reserve 2024 lambs.  Please contact using our form, the pop up this page o message us on Facebook  if you are interested in reserving and purchasing our lambs. 

This marks our 20th year breeding Navajo-Churro Sheep.  Our entire flock is registered with Navajo Churro Sheep Association and most of our sheep have long pedigrees reaching as far back as the first sheep registered in 1980’s.

Navajo Churro Lambs grazing

 

 

 

 

 

 

 

Newborn Warming Up in the Sun on a Frosty Morning

 

 

 

 

 

 

 

ArS Chloe with lambs

 

 

 

 

 

 

Nap Time – ArS Smokey Blues lambs

 

 

 

 

 

 

 

Reserve your Navajo-Churro Lamb Meat – Available April 2024

If you are interested in ordering Navajo-Churro lamb, please  Contact us.  We sell whole lambs (not cuts) on a first come first serve basis. Our next lambs will be ready for processing in late April 2024. Please let us know ASAP if you are interested and will will provide ordering details.

NOTE: We DO NOT ship or store meat.  However we will work with you on picking up your meat at our processor, Sunnyside Meats in Durango Colorado.

The price for a whole Lamb  based on hanging weight at time of slaughter. You may choose a larger or smaller animal depending on availability.  You are responsible for paying slaughter and processing fees.  We will deliver your lamb for processing to Sunnyside Meats in Durango CO This is offered as a convenience to our customers at no charge. You will be responsible for paying Sunnyside Meats for slaughter fee and cut/wrap fees – this cost will depend on size of animal and how you have your meat cut and wrapped.  You will be responsible for picking your meat up when it is done.  Please note that your actual yield will depend on size of animal and how you have your meat cut and wrapped and if you also use the specialty meats (liver, heart etc.)

Reserve a freezer lamb.