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

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

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

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

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

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

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

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

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

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

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

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...

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

Greek feta DOP — sheep's-milk cheese brined in salt water. Tangy, salty, crumbly. Essen...

Aged Pecorino Toscano DOP — sheep's milk cheese from Tuscany, milder than the Roman ver...

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...

Ground Ontario veal, ground in-house. Milder and leaner than beef, with a delicate text...

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...