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

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

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...

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

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

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

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

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

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

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

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

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

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

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

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