{"title":"Lamb","description":"","products":[{"product_id":"lamb-shoulder-roast","title":"Lamb Shoulder Roast","description":"\u003cp\u003eOntario lamb shoulder (or Australian\/New Zealand when Ontario is out of season), bone-in or boneless. The slow-cook cut. Rub with rosemary, garlic, salt, and lemon zest; roast at 300°F for 4+ hours until the meat shreds with a fork. Or braise in stock and red wine for a Sunday ragù. The cut that taught most home cooks to love lamb.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823031386433,"sku":null,"price":27.99,"currency_code":"CAD","in_stock":true}]},{"product_id":"lamb-shoulder-chops","title":"Lamb Shoulder Chops","description":"\u003cp\u003eBone-in lamb shoulder chops — heavily marbled, more forgiving than loin chops, full of flavour. Marinate in olive oil, garlic, lemon, and oregano for 30 minutes, then grill hard over medium-high heat for 3 minutes a side. Rest, eat with tzatziki and warm pita. The value cut of the lamb case.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823031451969,"sku":null,"price":22.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/lambshoulderchops.png?v=1784610549"},{"product_id":"bone-in-leg-of-lamb","title":"Bone-In Leg of Lamb","description":"\u003cp\u003eWhole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. Rub with garlic-rosemary-anchovy paste, roast at 325°F to a 135°F internal for medium-rare (about 1 hour, 45 minutes for a 6-pounder), rest 20 minutes, carve. Pairs with mint sauce, salsa verde, or a simple pan jus. Easter pre-orders open in March; we sell out.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823031615809,"sku":null,"price":21.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/wholebone-inlegoflamb.png?v=1784610584"},{"product_id":"boneless-leg-of-lamb","title":"Boneless Leg of Lamb","description":"\u003cp\u003eWhole boneless leg of lamb — typically butterflied flat for grilling (the marinade penetrates every surface and it cooks in 25 minutes) or tied back together for an even roast (3 hours at 325°F to a 135°F internal). The flexible version of the leg, easier to carve at the table.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823031714113,"sku":null,"price":14.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/bonelesslegoflamb.png?v=1784610740"},{"product_id":"lamb-loin-chops","title":"Lamb Loin Chops","description":"\u003cp\u003eBone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on one side of the bone and a small tenderloin on the other. Hot grill or cast-iron sear hard for 2.5 minutes a side over high heat to 130°F internal for medium-rare, rest 5 minutes. Salt heavily, eat with mint sauce or chimichurri. Sold in pairs.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823031812417,"sku":null,"price":24.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/thicklambloinchopsshapedlikesmallT.png?v=1784610512"},{"product_id":"frenched-rack-of-lamb","title":"Frenched Rack of Lamb","description":"\u003cp\u003eWhole rack of lamb, Frenched by hand at the counter so the bones are clean and presentation-ready. 8 ribs per rack, typically 1.5–2 lbs. Sear hard on all sides in a hot pan, finish in a 400°F oven to a 130°F internal for medium-rare, rest 10 minutes, slice between the bones. The plate that turns dinner into an event.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823031943489,"sku":null,"price":24.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/renchedrackoflamb.png?v=1784610403"},{"product_id":"lamb-shanks","title":"Lamb Shanks","description":"\u003cp\u003eBone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cuisine. Brown them hard, deglaze with red wine, braise in stock and tomato with rosemary, garlic, and onions at 325°F for 3 hours until the meat falls off the bone. Serve over polenta, mashed potatoes, or pappardelle. The Sunday-dinner cut that earns its place.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823032074561,"sku":null,"price":16.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/lambshanks..png?v=1784610463"},{"product_id":"lamb-spaducci","title":"Lamb Spaducci","description":"\u003cp\u003eCubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-house with no fillers. Grill over medium-high heat for 10 minutes total, turning, to medium (about 140°F internal). Serve with tzatziki, warm pita, and lemon wedges. The Greek classic. Sold by the skewer.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823032140097,"sku":null,"price":26.99,"currency_code":"CAD","in_stock":true}]},{"product_id":"whole-lamb","title":"Whole Lamb","description":"\u003cp\u003eWhole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at Easter, butchering at home, or feeding a large gathering. Pre-order required; we'll source to your event date. Delivered whole or split as you prefer. The Easter spit-roast tradition many GTA families still keep alive.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823032271169,"sku":null,"price":19.99,"currency_code":"CAD","in_stock":true}]},{"product_id":"ground-lamb","title":"Ground Lamb","description":"\u003cp\u003eGround lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burgers (mix with feta, oregano, and red onion), Middle Eastern kofta on skewers, Mediterranean meatballs in tomato sauce, or shepherd's pie. Lamb's higher fat content makes it juicier than beef in every application. Sold in 1-lb packs.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823033155905,"sku":null,"price":16.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/freshgroundlamb.png?v=1784610370"},{"product_id":"australian-lamb","title":"Australian Lamb","description":"\u003cp\u003eAustralian lamb — typically grass-fed, with a fuller, gamier flavour than Ontario or New Zealand lamb. We carry it for customers who specifically prefer that profile, or for cuts we can't source locally in season. Available in most major cuts: leg, rack, shoulder, chops, shanks. Ask at the counter for what's in.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823033221441,"sku":null,"price":28.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/trimmedselectionofAustralianlamb.png?v=1784610441"},{"product_id":"new-zealand-lamb","title":"New Zealand Lamb","description":"\u003cp\u003eNew Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavour, very tender. A great middle ground between Ontario and Australian lamb. Available in racks (typically Frenched), chops, leg, and shoulder. Ask at the counter for what's in.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823033352513,"sku":null,"price":22.99,"currency_code":"CAD","in_stock":true}]}],"url":"https:\/\/www.pfmeats.ca\/collections\/lamb.oembed","provider":"P\u0026F Meat Products Ltd.","version":"1.0","type":"link"}