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

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

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

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

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

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

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

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

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

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

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

Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

Ground bison from Canadian-raised herds. Leaner than beef (typically 90/10) but with a ...

Inside round, also called top round, is a lean cut from the inside of the back leg. Big...

Ground Ontario veal, ground in-house. Milder and leaner than beef, with a delicate text...

Ground from AAA Canadian trim, ground that morning, never the day before. Extra lean (a...

Eye of the round is a lean, working muscle from the back leg — full of beefy flavour, l...

AAA medium ground beef, ground in-house every morning. About 80% lean / 20% fat — the b...

Ground in-house from Mennonite-raised chicken thigh-and-breast blend (or pure breast on...

AAA lean ground beef, ground in-house every morning. About 85% lean / 15% fat — the swe...

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...