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

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

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

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...

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

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

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

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

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

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

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

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

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

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

Crotonese — Calabrian sheep's-milk cheese, semi-aged, with a slightly herbal profile fr...

Kashkavalo — Bulgarian and Balkan aged sheep's-milk cheese. Firm, sharp, with a flavour...

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

Liver from younger AAA beef cattle — milder and more tender than mature beef liver. Sli...

Manchego DOP — Spanish sheep's-milk cheese from La Mancha, aged 3 to 12+ months. Distin...

Pecorino Romano DOP — the sharp, salty sheep's-milk cheese from Lazio. The essential in...

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

Rump roast is a lean, deeply flavoured cut from the back of the steer. Less marbled tha...