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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...

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

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

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

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...

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...

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. ...

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...

Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...

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

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

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

Bone-in beef stew cubes — the same AAA beef as our diced beef but with the bones left i...

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

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

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

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