Search the Counter

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

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

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

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

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

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

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...

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

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 ...

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. ...

Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...

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

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

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

Village ham — a traditional country-style cooked ham, mildly seasoned, sliced thin at t...

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

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

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

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

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

Ground in-house from Mennonite-raised turkey — typically a thigh-and-breast blend for b...