FAQ

Our lamb is delivered fresh and chilled. It is vacuum packed for delivery across mainland Thailand.

Our farm is located in Korat (Nakhon Ratchasima), Thailand. All our lamb is 100% born and raised on our farm, then professionally processed and packed for direct delivery to customers — no imported lamb and no middleman.

We raise White Dorper × Santa Inês crossbred lambs, selected for meat quality, growth and a mild, clean flavour.

Our lambs are pasture-raised on open land at Black Sheep Farm No. 5, with natural grazing at the heart of how we raise them.

No. Our breeding and feeding program produces lamb with a noticeably mild, clean flavour. Many of our customers who previously avoided lamb because of the strong aroma find ours much more accessible. Proper preparation — light trimming and simple seasoning — keeps it clean on the plate too.

We do not use growth hormones. Antibiotics are used only when needed to treat illness or injury. We keep treatment records and observe the manufacturer's withdrawal period before slaughter.

Animal welfare is central to how we operate. Our sheep are given proper space, quality feed, and low-stress handling at every stage of their lives. We raise them with care and respect — that's both an ethical commitment and something that shows in the quality of the meat.

We offer a full range of cuts including rack (French cap on), shortloin, rump, neck fillet, leg, shoulder, foreshanks, rosettes, Denver ribs, and mince. See our price list for current pricing per cut.

Most cuts are sold by the pack, with the current pack size and price shown in the shop. Mince is sold by weight. You can order from one package upward.

Yes. Whole-animal orders are available either cut up by our butcher or as a whole butchered carcass for customers who prefer to butcher it themselves. Offal is priced separately. Contact us in advance to confirm availability.

Special non-standard cuts may be possible with advance notice, subject to confirmation by our butcher. Contact us with the cut you want and we will confirm what can be prepared.

Offal may be available separately. Bones, offcuts and other non-standard requests are subject to butcher confirmation and current availability.

We offer bundles depending on current availability. Contact us to ask what's on offer — it's a good way to try a range of cuts at once.

New batches are available at least once per month, usually toward the end of the month, and sometimes twice in a month. Cuts can sell out quickly. Reservations are welcome; no advance payment is required, and we reconfirm reservations at slaughter.

No. We are a specialist lamb supplier — that's our sole focus. We don't offer beef, pork, or any other meat.

We do not. We are an online butcher — fresh lamb is all we do.

You can order directly through our website, or contact us via LINE (@thailamb), which is our preferred contact channel. The website shows current stock. If an item is in stock, delivery normally takes 2–3 days; you can also reserve cuts from a future batch.

We accept bank transfer and Wise only. We do not accept cash on delivery or credit cards.

No advance payment is required for reservations. We reconfirm the order at slaughter before payment is arranged.

We offer special pricing for whole animal orders. Contact us directly to discuss your requirements.

Tell us how you plan to cook and we'll point you in the right direction. As a general guide: rack and loin for impressive presentation; leg and shoulder for roasting; shank for braising; mince for keema, kofta, or burgers.

We deliver across mainland Thailand using chilled packaging to maintain freshness throughout transit. See our delivery page for zones and lead times.

If an item is in stock, delivery normally takes 2–3 days depending on your location.

All orders are packed in insulated packaging with cold packs to maintain a safe temperature throughout transit. Our packaging is designed to keep the lamb chilled well beyond the delivery window.

Our packaging keeps the lamb chilled for an extended period. If it arrives cold to the touch, it is safe to consume. If you have any concern about the condition of your order on arrival, contact us within 24 hours with photos and we'll resolve it promptly.

Self-collection may be possible depending on timing and location. Contact us to arrange.

Our vacuum-sealed lamb generally keeps for 3–4 weeks unopened when refrigerated below 4°C. Once opened, consume it promptly. If you freeze it, it can be kept for up to one year, with best quality within six months.

Yes. Frozen lamb can be kept for up to one year, although we recommend using it within six months for best quality.

Always defrost in the refrigerator overnight — never at room temperature. Slow, cold defrosting preserves texture and is food-safe. Allow larger cuts like a whole leg an extra few hours.

Quality lamb doesn't need much. For tender cuts like rack or loin, high heat and simple seasoning — salt, pepper, a little garlic — is all you need. For shoulder or shank, low and slow braising brings out the best. We recommend medium-rare for most cuts to keep them tender and juicy.

No. Halal slaughter is not currently available.

Due to the perishable nature of fresh meat, we cannot accept returns once an order has been delivered. If your order arrives damaged, spoiled, or incorrect, please contact us within 24 hours of delivery with clear photos of the product and packaging. We will assess the situation and arrange a replacement or refund where appropriate.

We take privacy seriously. If you wish to have your personal details removed from our records or to unsubscribe from any communications, simply contact us and we will action your request within 7 days.

We're a working farm, not a tourist attraction, so visits aren't something we're set up for. We appreciate the interest — the best way to experience what we do is through the product itself.

We're working on a subscription option for regular customers. In the meantime, reach out via LINE or email and we can set up a recurring arrangement manually.