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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...

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

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...

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

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

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

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

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

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

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

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

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

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

Boneless skin-on chicken legs (thigh + drumstick meat together) from free-range Mennoni...

Whole bone-in skin-on chicken legs — the dark-meat workhorse. Roast at 400°F skin-side ...

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

Back-attached chicken legs (thigh + drumstick + portion of the back) from Mennonite-rai...

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

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

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

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

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