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

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. ...

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

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

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

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

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

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

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

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

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

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

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

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

Whole Mennonite-raised turkey brined for 24 hours, then naturally smoked in our smokeho...

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

Fresh whole turkey from Ontario Mennonite farms — free-range, grain-fed, no hormones or...

Whole duck, about 4–5 lbs. Roast it the French way: score the skin in a diamond pattern...

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...

Whole Mennonite-raised chicken wings — three sections (flat, drumette, tip) connected, ...

Whole farm-raised quail — small game birds, 4–6 oz each, fast-cooking. Spatchcock, mari...