Raised, prepared and frozen on our farm
Pasture-raised lamb: every cut, vacuum-packed
Between 25 and 35 hair sheep graze eight hectares. Within 48 hours of slaughter, every cut is prepared, vacuum-packed and frozen at -18 °C.
4 boxes available
- Complete 7 to 10 kg box
- 85,000 Gs/kg after weighing
- Vacuum-packed and at -18 °C within 48 h
From our land
A well-raised animal with every cut put to good use.
Pasture and varied feed
The flock eats grass, fruit, cooked cassava and cereals across eight hectares.
No hormones or antibiotics
We use no hormones, antibiotics or GMO feed.
The whole animal is valued
We sell assorted half lamb and every cut. Offal is eaten on the farm and is not sold.
How we produce it
From farm to freezer in under 48 hours.
Slaughter and butchery take place on the farm. The full preparation chain stays cold: cutting, vacuum packing and freezing at -18 °C. The meat is delivered frozen and the cold chain must remain intact.
- Flock
- 25 to 35 Santa Inés-type hair sheep
- Space
- 8 hectares of pasture
- Feed
- Grass, fruit, cooked cassava and cereals
- Preparation
- Vacuum-packed and frozen at -18 °C within 48 hours
A view of our production setting in Paraguarí.
Choose the cut you want to cook
From a half lamb to individual chops: every cut is valued.
Individual cuts are sold by the kilogram. A half lamb can only be reserved as one complete, indivisible box. Offal is eaten on the farm and is not offered for sale.
Assorted half-lamb box
For filling the freezer with a complete assortment of cuts.
Complete box of approximately 7 to 10 kg. Final price: 85,000 Gs/kg based on actual weight.
4 boxes availableGround lamb
For burgers, meatballs, fillings and kofta.
Lamb chops
For quick cooking on the grill or in a pan.
Leg of lamb
For roasting, slow cooking or a family table.
Lamb shoulder
Tender after a long roast or slow braise.
Lamb ribs
For grilling or roasting, with flavourful meat around the bone.
Lamb breast
Rich and flavourful, ideal for slow braising.
Lamb neck
One of the best cuts for stews and slow-cooked dishes.
From pasture to freezer
Under 48 hours, entirely under refrigeration.
We raise between 25 and 35 hair sheep, of Santa Inés type, on eight hectares of pasture. They eat grass, fruit, cooked cassava and cereals, with no hormones, antibiotics or GMO feed.
Slaughter and butchery take place on the farm. Within 48 hours, the meat is cut, vacuum-packed and frozen at -18 °C without breaking the cold chain. Every pack remains frozen until it reaches the customer.
animals depending on season
A scale that allows direct observation of the flock.
of pasture
Space to walk, graze and choose food.
to freezing
Slaughter, butchery, vacuum packing and freezing in one chain.
storage
Up to 12 months from slaughter when the cold chain remains intact.
What actually changes for the buyer
Our lamb compared with meat of opaque origin.
The useful difference lies in facts: how the animal lived, what it ate, how long processing took and how every cut reached the freezer.
Animal life
Between 25 and 35 hair sheep with access to eight hectares of pasture.
Buyers often receive little concrete information about space, flock size or daily care.
Feed
Grass, fruit, cooked cassava and cereals, with no GMO feed.
Diets may rely on standardized feed and ingredients sourced from several suppliers.
Hormones and antibiotics
We use neither hormones nor antibiotics.
Practices differ by producer and are rarely explained for each cut.
Processing time
Slaughter, butchery, vacuum packing and freezing within 48 hours.
The chain may include slaughterhouse, cutting plant, warehouse, distributor and retailer.
Cold and packaging
Cold processing, vacuum packing and storage at -18 °C.
Final quality depends on every intermediary maintaining the cold chain correctly.
Whole animal
We sell every cut and eat the offal on the farm.
The offer often focuses on standardized cuts and separates the rest of the animal.
Traceability
One farm, one flock and identified batches.
More intermediaries and an origin that may be hard for the buyer to reconstruct.
References on breed and cold-chain handling: DINAPI on Santa Inés hair sheep in Paraguay · IPS guidance on meat storage at -18 °C · MSPBS advice on safe thawing and not refreezing.
Two guides to buying with confidence
Organic food in Paraguay
Understand labels, recognise farming practices and know what to ask the producer.
Read the guide →Where to buy organic food in Paraguay
Producers, markets, baskets and delivery options in Asunción for your next shop.
Read the guide →Pura Tierra transparency
Is this lamb certified organic?
We do not market this meat as certified organic. Pura Tierra currently has no official organic certification.
We do explain the concrete practices: eight hectares of pasture, varied feed, no GMO ingredients and no hormones or antibiotics.
“Santa Inés type” describes hair sheep adapted to the Paraguayan climate; we do not claim purebred or pedigree status.
Order directly
From Paraguarí to Greater Asunción.
Build your basket from available stock. Delivery on Tuesday and Friday mornings costs 45,000 Gs, or collect your order free of charge at the farm.
Frequently asked questions
Before you order.
Where can I buy pasture-raised lamb in Paraguay?
Directly from Pura Tierra. We raise the flock and prepare the cuts on our farm in Paraguarí.
Which cuts can I buy?
A complete assorted half-lamb box, ground lamb, chops, leg, shoulder, ribs, breast and neck. Offal is eaten on the farm and is not sold.
How do I buy a half lamb?
Only as one complete, indivisible box weighing approximately 7 to 10 kg; customers cannot choose a free number of kilograms. Reservation starts at 595,000 Gs for the 7 kg minimum and the final amount is confirmed after weighing at 85,000 Gs/kg.
How much does each cut cost?
Half-lamb box: 85,000 Gs/kg based on actual weight, with a minimum estimate of 595,000 Gs. Ground lamb: 85,000 Gs/kg. Chops: 160,000 Gs/kg. Leg and shoulder: 80,000 Gs/kg. Ribs: 120,000 Gs/kg. Breast and neck: 150,000 Gs/kg.
How do the lambs live and what do they eat?
The flock of 25 to 35 animals has access to eight hectares and eats grass, fruit, cooked cassava and cereals.
Do you use hormones, antibiotics or GMO feed?
No. We use no hormones, antibiotics or GMO feed.
What breed are they?
They are Santa Inés-type hair sheep adapted to the Paraguayan climate. We do not market them as pedigree or purebred animals.
Where is the meat slaughtered and butchered?
Slaughter and butchery take place on the farm. Cutting, vacuum packing and freezing are completed under refrigeration within 48 hours.
Is the meat delivered fresh or frozen?
It is delivered vacuum-packed and frozen at -18 °C. Return it to the freezer immediately upon receipt.
How long can it be stored?
Up to 12 months from slaughter when unopened and constantly held at -18 °C. Every pack should carry its date.
How should it be thawed?
Thaw the pack in the refrigerator, never at room temperature. Do not refreeze thawed meat.
Is it certified organic?
No. Pura Tierra has no organic certification and does not use a label it does not hold.
How is it delivered?
Frozen on Tuesday and Friday mornings in Greater Asunción, or by free farm pickup.
Today's stock
4 boxes available.
Choose an available cut or reserve a complete half-lamb box for your freezer.