Great Lakes Dairy Sheep Symposium - the Department of Animal ...

5. We have daily visits from chefs looking for something unique that is special. Most
restaurateurs and chefs find us either by word of mouth, media or magazine interviews, or
referral from other chefs.
6. The decision to concentrate on making more out of our current production rather than
simply producing more and having less contact with clients (as we would with an export
market) has really paid off.
Price List for Lamb Cuts ($CAN)
Leg of lamb $18/kg
Cubed leg of lamb (kebabs) $19/kg
Leg steak $19/kg
Rolled Shoulder $15/kg
Shanks $15/kg
Ground lamb $14/kg
Carré d’agneau (rack of lamb) $29/kg
Loin cutlets (Loin) $23/kg
Cutlets $19/kg
Sausages $17/kg
Smoked lamb $25/kg
Future Challenges
Fresh and frozen milk sales. More “ready to eat meals” with emphasis on health and
good eating. Diversify the on-farm shop into a place that sells a broader range of other farm
produce
Make the most of the on–farm shop that will be open 3-4 days a week. The shop is not
exactly on a road that has a lot of traffic. However, given the fact that the Province of Quebec
has established a new “route des fromages” (essentially, a guide for people interested in tasting
farmstead cheese as they travel the province), and that for many years, we have had potential
clients pull right up to the farm, we expect the on-farm store to be a success as well.
The Good Days … And The Bad Days!
On the good days, an ecstatic client takes the time to sit and send us email, a letter, or
calls us on the phone just to say how thrilled they are to have discovered our booth. This is the
stuff that puts a smile on our faces and these are the sales that turn into the most loyal of
customers.
On the bad days, 5 refrigeration units break down during the peak of the summer heat, the
butcher has forgotten to get the meat ready in time for our delivery and he has also changed
sausage recipes without telling us, or better yet, he has put the wrong labels on the product!
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