Lamb Butchering Instructions Form
Provide the details needed to process your lamb and record butchering preferences and pickup instructions.
Customer and Processing Details
Submitter Name
*
Phone Number
*
Please enter a valid phone number.
Format: (000) 000-0000.
Preferred Contact Method
*
Phone
Text
Email
Processing Date
*
 -
Month
 -
Day
Year
2 digit month, 2 digit day, 4 digit year
Date
Lamb Identification and Instructions
Lamb Identification / Reference Name or Tag
*
Number of Lambs to Process
*
Preferred Cut Style or Breakdown Instructions
Packaging Preference
*
Vacuum Sealed
Butcher Paper
Freezer Bags
Special Trimming Notes or Portioning Instructions
Pickup and Completion Details
Preferred Pickup/Completion Date and Time
*
 -
Month
 -
Day
Year
2 digit month, 2 digit day, 4 digit year
Date
Hour Minutes
AM
PM
AM/PM Option
Additional Notes for the Butcher
Submit
Should be Empty: