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Whole freezer lambs are available in late October, but must be preordered as I have limited availability.  Lambs are slaughtered and cut to your specifications at Adams Farm, a USDA facility in Athol, MA. 
 
Freezer lambs are priced $8.75/# hanging weight.  Hanging weight is the carcass dressed and ready to be cut up into portions.  I usually have a range of hanging weights from 35-55#, which translates to a retail price of approximatey $325-$500 per lamb.  Depending on how many boneless cuts you request, the final weight of the meat cut and packaged is approximately 75% of the hanging weight. For example, if you purchase a lamb weighing 45# hanging weight you will pay $394 and receive about 34# of meat cut to your specifications, cryovaced, frozen and boxed.  
 
My sheep are raised predominantly on pasture during the growing season and hay during the winter, with a small amount of supplementation with grain.  Ewes get grain at end of pregnancy and during lactation, and lambs get a small amount of grain to keep them growing steadily.  I use rotational grazing to optimize both the health of the animal and the land.  They always have access to salt, mineral mix, and kelp.