Lamb

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

Australian lamb — typically grass-fed, with a fuller, gamier flavour than Ontario or Ne...

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

Bone-in lamb shoulder chops — heavily marbled, more forgiving than loin chops, full of ...

Ontario lamb shoulder (or Australian/New Zealand when Ontario is out of season), bone-i...