How Much Meat Do You Actually Get From a Whole Sheep? A Simple Guide for Smallholders
Green Fields Home Kill & Butchery Guide
When you rear your own livestock, it’s only natural to wonder exactly how much meat you’ll get back from a whole sheep — and which cuts you can expect. Whether you’re experienced or just starting out, having a clear idea of yields helps with planning freezer space, choosing cuts, and getting the most from your animal.
Let’s break it down in a clear and honest way.
🐑 1. Liveweight vs Deadweight — What’s the Difference?
When people talk about meat yields, you’ll often hear two key terms:
Liveweight (LW)
The weight of the sheep before slaughter.
Deadweight (DW)
The weight of the carcass after slaughter, skinning, removing internal organs, head, feet, etc.
A typical home-reared sheep has a deadweight of around 50–55% of its liveweight.
Example:
A 45kg liveweight lamb → approx. 22–25kg deadweight carcass.
🔪 2. How Much Meat Will You Take Home?
Once your carcass is cut into joints, chops, mince and trim, you can expect:
⭐ 55–70% of the deadweight becomes usable meat
(depending on how it’s cut and the breed).
Typical yield from a well-grown lamb:
Stage Typical Weight
Liveweight 40–50kg
Deadweight 20–26kg
Usable Meat 12–18kg
This is a realistic amount based on traditional cuts, bone-in joints, some trim/mince, and waste fat removed.
🍖 3. What Cuts of Lamb Can You Expect?
At Green Fields Home Kill & Butchery, we tailor every order to your preferences — but a traditional cutting list usually includes:
Shoulder
Whole shoulder
Or diced shoulder
Or shoulder chops
Leg
Whole leg
Or leg steaks
Or split into two smaller roasting joints
Loin
Lamb chops
Loin roasting joint
Breast
Rolled breast
Or mince
Neck
Stewing pieces
Or neck fillet (depending on carcass size)
Trim
Mince
Diced lamb
Slow-cook pieces
This is where you can customise EVERYTHING — you decide how you want your lamb processed, jointed, and packaged.
🧊 4. How Much Freezer Space Will You Need?
A full lamb usually requires:
1 standard freezer drawer OR 1/3 of an under-counter freezer
Around 2,000–3,000 cm³ per kilo of packed meat.
Most smallholders are surprised by how little space it actually takes up when packaged neatly.
🌿 5. How to Get the Most Out of Your Sheep
Your yield can vary depending on:
Breed & age
Fat cover
How you prefer your cuts
Bone-in vs boneless
Trimming preference
Hanging time
How full the animal is at slaughter
Stress levels (affects fluid loss & meat quality)
Because we offer private home kill, your animal avoids transport stress and long handling times, helping preserve the quality of your final meat.
BONUS: Green Fields Butchery Roast Lamb Leg Recipe
A perfect way to celebrate your home-reared lamb.
This recipe uses a bone-in leg, but works just as beautifully with a rolled leg or mini joint.
⭐ Ingredients
1 whole leg of lamb
6 cloves garlic, sliced
2 tbsp olive oil
Fresh rosemary (4–6 sprigs)
1 tbsp sea salt
1 tsp cracked black pepper
Optional: 1 tbsp honey for glazing
Optional: 1 tbsp grain mustard
200ml stock (lamb or vegetable)
⭐ Method
1. Preheat your oven to 180°C (fan 160°C).
2. Prepare the lamb
Make small slits all over the leg.
Push garlic and small bits of rosemary into each slit.
Rub the whole joint with olive oil, salt, and pepper.
(Optional) Mix honey + mustard and brush over the top for a glossy finish.
3. Roast
Place the lamb in a roasting tray and pour the stock around (not over) the joint.
Rare: 1 hr 20 mins
Medium: 1 hr 40 mins
Well-done: 2 hrs
Add 20 mins more for extra tenderness on older or larger animals.
4. Rest
Let the lamb rest for 15–20 minutes before slicing — this makes it juicy and tender.
5. Serve With
Roast potatoes
Mint sauce
Roasted carrots
Yorkshire puddings (YES, they go with lamb!)
This recipe is simple, timeless, and shows off the flavour of home-reared meat beautifully.
