Re:Lava Lake Lamb
Was talking to a sheep friend, at a meeting the other day.....
She has been doing well selling her lamb at farmer's markets. I have never gone that route, because:
1. Frozen, wrapped lamb is, IMO, a pig in a poke.
2. Weight is, IMO, an issue. How much do you subtract for the wrapping??? Our local plant, that I would use, is very modern, being rebuilt after a fire a few years ago. I suppose I could come up with an "average" weight of packing material, but is that good enough?? (Adams Farm in Massachusetts). They are said to do an outstanding job, but how do I get my customer past the initial "pig in a poke" idea?
3. I can not pass out free samples. For good reason it is against the law, unless I get a permit.
4. I am not a big fan of frozen. Almost 100% of my 35 to 45 lb lambs go out fresh, via an established distribution chain for ethnic holidays . It sells for more than lobster, but is not especially profitable for me, or the dealer chain.
5. Mail order or internet lamb is a "pig in a poke" too, but people buy it. I could sell at about 1/2 price due to saved shipping costs.
Maybe I'll try it...............