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

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

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

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

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

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

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

Crotonese — Calabrian sheep's-milk cheese, semi-aged, with a slightly herbal profile fr...

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

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

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

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

Manchego DOP — Spanish sheep's-milk cheese from La Mancha, aged 3 to 12+ months. Distin...

Pecorino Romano DOP — the sharp, salty sheep's-milk cheese from Lazio. The essential in...

Kashkavalo — Bulgarian and Balkan aged sheep's-milk cheese. Firm, sharp, with a flavour...

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...