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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...

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...

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

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

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

A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

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...

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

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

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...

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

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

Blade roast comes from the shoulder, bone-in, with the characteristic flat shoulder-bla...

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

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

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

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

A roast-sized portion of bone-in beef short rib, perfect for low-and-slow Sunday cookin...

Top sirloin from the back of the steer — leaner than ribeye, just as flavourful, easier...

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...