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Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

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

Whole rack of beef back ribs — the giant, prehistoric-looking ribs. Rub with a simple c...

Full racks of pork back ribs, membrane removed (just ask), trimmed clean. Run them at 2...

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

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

Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...