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

Whole Cornish hen — a small, young bird, typically 1–1.5 lbs. One per person. Spatchcoc...

Whole chicken wings from Mennonite-raised birds, split into flats and drumettes — the w...

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

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

Whole farm-raised quail — small game birds, 4–6 oz each, fast-cooking. Spatchcock, mari...

Chicken supreme — a French preparation where the bone-in breast is left attached to the...

Mennonite-raised whole chicken breasts slow-roasted in-house with salt, pepper, and her...

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...

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

A smaller whole free-range Mennonite-raised fryer chicken, typically 2.5–3.5 lbs. Bette...

English-cut beef short ribs — bone-in, cut into single-bone or two-bone portions. Built...

Our whole smoked chicken, pulled or sliced for deli use — convenient for sandwiches, ch...

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

Boneless skinless Mennonite-raised chicken breast, brined and naturally smoked in our s...

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

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

Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...

Whole Mennonite-raised chicken brined for 24 hours and naturally smoked in our smokehou...

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

Slow-baked bread pudding made with day-old brioche, eggs, milk, cinnamon, vanilla, and ...

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

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...