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

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

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...

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

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

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

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 ...

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

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

Tzatziki made in-house: strained Greek yogurt, grated cucumber (drained), garlic, fresh...

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

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

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

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

Prosciutto di Parma DOP — the protected-origin Italian prosciutto from Parma, aged 18+ ...

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

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

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