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

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

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

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

Bone-in beef shank from the leg — full of collagen and bone marrow, the secret ingredie...

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

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

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

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

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

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

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...

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

Cross-cut centre marrow bones from AAA Canadian beef. Roast at 425°F for 20 minutes, sc...

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

Beef knuckle bones — joint bones full of collagen and connective tissue, ideal for buil...

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...

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

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

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...

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...